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.
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.
This page contains affiliate links, which provide me a small percentage of all purchases made through them.