Pumpkin garlic knots
Lately, I’ve seen a lot of food bloggers making garlic knots. I love these soft, yeasty rolls, with their cute shape, but never thought to make my own. I put it on my to-do list, but as with all recipes that require yeast (and patience), it remained on my to-do list for a while.
Then I saw a post on pumpkin garlic knots, and suddenly I had to make these, even though I hadn’t even tried making regular garlic knots yet.
My pumpkin garlic knots ended up being a bit too big; I didn’t realize how much more they would rise. But they still came out a gorgeous golden yellow. The rolls came out sweet, I think from the agave nectar called for in the recipe. When I tasted them plain, I decided not to completely douse them in garlic because of the sweet taste, but instead just painted them with the oil from my minced garlic, olive oil and parsley combination. Then I added some fresh parsley since my cooked parsley had turned a dark green.
I think these rolls worked better as sweet rolls and I wanted to glaze them with some honey, but some of my family members don’t like the taste of honey. The pumpkin flavor is pretty subtle, but the rolls still are soft and delicious.
I’ve had trouble with yeast recipes, but these came out well. I used a recipe I found on Handle the Heat. I was a little concerned with some of the quantities, as they seemed to vary from some of the other garlic knot recipes I’d read. So I didn’t follow the recipe exactly, but instead changed a few of the quantities around, as well as the garlic mixture.
Pumpkin Garlic Knots (adapted from Handle the Heat)
1 cup warm water
2 tsp active dry yeast
2 tbsp agave nectar
1/2 cup canned pumpkin puree
2 tbsp olive oil
3/4 tsp salt
3 cups unbleached bread flour
3 cloves garlic, chopped
1/3 cup olive oil
3 tbsp fresh, chopped parsley
additional fresh parsley for garnish (optional)
1. For the dough: Pour the warm water (about 75-80 degrees) into a medium bowl and whisk in the yeast. Let it sit for about 10 minutes. It should bubble. Whisk in the agave nectar, 2 tablespoons olive oil, and pumpkin puree.
2. In a large bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients then pour in your wet ingredients.
3. Using a large spoon, mix the ingredients together. Then use your hands to knead the dough until it comes together. The dough should be elastic but it should not stick to your fingers and hand. Add additional bread flour until the dough no longer sticks.
4. Lightly oil another large bowl and put your dough ball inside it — flipping over once to coat both sides lightly with oil. Cover with a damp towel and let rise for about 2 hours; or until nearly doubled in size.