These rolls are flavored all the way through with the taste of sweet and mild roasted garlic. Peter got his hands on 3 pounds of peeled garlic cloves (I know!) so roasting up a batch for putting in all kinds of dishes is one of the ways I am using it up. I roasted a pie plate full of the peeled garlic drizzled with a tiny bit of olive oil for 2 hours in a 300 (F) oven and then mashed them with a fork to make a thick paste. I kept the dish covered in foil during the roasting time, checking it a few times after the first hour to see if the cloves were golden brown and fork tender.
|Roasting garlic - before and after|
You could do the same with a handful of peeled cloves of garlic in a skillet on the stove with a bit of olive oil over a medium-low flame, stirring now and then, and then mashing when they were done. However you come up with some roasted garlic shmeer, these twists highlight the addictive taste and provide the yum of garlic bread in every bite.
|Garlic twists - step by step|
Making twists is not difficult and it adds a dressed-up flair to my usual dinner rolls. After dividing my dough into 8 equal bits, I then roll it out into a long snake, about 1/2" in diameter. Make a loop, crossing the ends over one another. Now just wind the tails around each side of the loop. Voila! Garlic twists.
|Garlic twists ready to eat|
We are a 3 tablespoons of garlic shmeer kind of family but this recipe is flexible and you can adjust using less or more, whatever you like. These are great dipped in really good olive oil or marinara sauce, or alongside Sunday dinner.
Roasted garlic twists that are chewy and soft and delicious.
- 3 cups all-purpose flour
- 1 cup water
- 2 Tbs olive oil
- 2 tsp yeast
- 1 tsp kosher salt
- 3 Tbs roasted garlic paste
- In your stand mixer with the dough hook combine all of the ingredients. The dough will form into a ball and be just a little bit sticky. Once it comes together knead it for 5 minutes.
- Move the dough to an oiled bowl and cover with plastic wrap. Let the dough rise until it is doubled in size, about an hour to an hour and a half.
- Pre-heat your oven to 425 (F). Divide the dough into 8 equal pieces. Working one piece at a time, roll it out into a long snake that is about 1/2" in diameter.
- Gently loop the dough and then twist the tail ends around the loop.
- Place each twist onto a baking sheet. Let them rise one last time for 25 minutes.
- Bake for 15 minutes, until golden brown. Move the twists from the baking sheet to a cooling rack if you are not going to eat them immediately, otherwise the bottoms will get soggy. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 8 twists
This has been shared with YeastSpotting.