A double threat, these multigrain knots covered in butter and garlic are both scrumptious and hearty. Recipe developed in partnership with Red Star Yeast.
Lately I’ve been on a kick to “multigrain-ify” many of my yeast recipes. This is partly because it makes me feel a little bit better about indulging, but also because it turns out I really love the taste of multigrain breads. They’re nutty and complex, and everything I want in my yeasty carbs, plus a little something more.
No need to worry if the addition of whole grains diminishes the garlic knots’ light and soft texture. These garlic knots aren’t 100% multi grain for that very reason. I wanted rolls that are heartier but still wanted them to be tender, so there’s a little all-purpose flour in there along with the whole wheat and rye flours, flax seed, and oats.
(If you are okay sacrificing some texture in order to make garlic knots that are completely whole grain, go ahead and substitute the all-purpose flour with more whole wheat flour.)
Can I call these rolls healthier if they are still covered in butter and garlic? Maybe not, but I’m going to anyway. And I’m not going to feel guilty about eating three with dinner.
- 1 cup (237 ml) water
- ⅓ cup (72 grams) unsalted butter
- ¼ cup (85 grams) honey
- 1½ cups (170 grams) whole wheat flour
- ¼ cup (26 grams) rye flour
- ⅓ cup (28 grams) old fashioned rolled oats
- ¼ cup (35 grams) flax seeds
- 2¼ teaspoon (1 package, 7 grams) Red Star Active Dry Yeast
- 2 teaspoons salt
- 1 large egg
- 1½ cups (180 grams) all-purpose flour
- 1 large egg + 1 teaspoon water, for egg wash
- ⅓ cup (72 grams) unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- ¼ cup (15 grams) parsley, chopped
- Warm the water, butter and honey in a small saucepan over medium low heat until butter is melted. Stir until smooth. Remove from heat and let cool for 5 minutes, or until 120-130 degrees F.
- In the bowl of a stand mixer fitted with a dough hook, combine the whole wheat flour, rye flour, oats, flax seeds, yeast and salt. Add the warm butter mixture and egg and mix until combined. With the mixer on low speed, add the all-purpose flour ¼ cup at a time until dough clears the bowl but is still slightly sticky to the touch (you may not need all of the flour).
- Knead the dough on medium speed until smooth and elastic, about 5-7 minutes. Place the dough in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Gently punch down the dough to release gases and knead a few times. Let rest for about 5 minutes.
- Divide the dough into 12 equal pieces. Roll each piece into a rope about 10 inches long. Use your fingers to tie the dough into a knot. Place on a sheet pan lined with parchment paper. Cover with plastic wrap and let rise for 30-60 minutes, or until doubled.
- Preheat oven to 375 degrees F. Brush the knots with the egg wash and bake until golden, about 20 minutes.
- To make the garlic butter, melt the butter in a small saucepan over medium low heat. Add the garlic and let cook for 1-2 minutes until fragrant. Add the salt and parsley. Brush butter over the warm rolls. Serve immediately.
- Rolls are best the day they are made, but will keep in an airtight container at room temperature for 3 days.
Disclosure: This post is sponsored by Red Star Yeast and I was provided with compensation. All opinions are my own, as always. Thank you for supporting partnerships with brands I love and believe in.
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