My favorite part about soup season is the end of the bowl. You know, when you’ve scraped up your last spoonful and it is time to finish off the meal by using whatever baked good is nearest to sop up all the delicious broth/sauce that is left?
You all do that too, right?
These garlic knots are a pretty traditional Italian restaurant staple, but I like to keep them on hand during fall and winter for soup and stew sopping. The whole wheat dough is hearty and fluffy, and the little bit of garlic and butter flavor seems to complement any dish around. Feel free to serve them with spaghetti, too. After all they are definitely a type of garlic bread.
I know a lot of people are scared of yeast breads, but I promise there is nothing to be afraid of. This one is a particularly good place to start for anyone just getting into the world of yeast. I promise you can’t mess these up. They are dipped in butter. Nothing bad ever happened when something was dipped in butter.
Don’t worry about being perfect when you tie the knot, it honestly doesn’t matter (did I mention these get dipped in butter?). But the simple way I do it is to grab a hunk o’ dough, roll into a snake (channel your Play-Doh days), “tie” into an overhand knot and then tuck the ends under. The second rise seems to erase any mistakes by making everything plump and delicious-looking. Yeast is nice that way.
Do you always have bread with soup?
We do! It’s kinda the best part. 😀