Soft Garlic Knots – Mostly Ketchup

Ingredients

Dough

3 1/4 cups (390g) Pastry Flour Blend or 3 cups (361g) King Arthur Unbleached All-Purpose Flour
1/4 cup (28g) Baker’s Special Dry Milk or nonfat dry milk
3 tablespoon (35g) potato flour
1 tablespoon (14g) sugar
2 teaspoons instant yeast
3 tablespoons (25g) King Arthur Easy-Roll Dough Improver, optional
1 1/4 teaspoons (8g) salt
4 teaspoons (8g) Pizza Dough Flavor
2 tablespoons (25g) olive oil
1 cup (227g) water, lukewarm*
*Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate.

Glaze

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added.
Stir in the olive oil and water, then mix and knead — by hand, mixer, or bread machine — to form a smooth, elastic dough, adding additional water or flour as needed.
Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it’s doubled in bulk.
Preheat the oven to 350°F.
Divide the dough into 16 pieces, and roll each into a rope about 11″ long; tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.
Bake the knots for 15 to 18 minutes. They should be set, but only very lightly browned.
To make the glaze: Whisk together the melted butter and garlic.
Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with Pizza Seasoning, Italian seasoning or Parmesan cheese. Serve warm.