10 garlic cloves, minced (about 2 Tbsp.)
6 Tbsp. unsalted butter
1 tsp. plus 3/4 c. water, heated to 110 degrees
1 1/8 tsp. rapid rise or instant yeast
2 c. all purpose flour
1 tsp. salt
Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200, turn it off. Grease a large bowl. Set aside.
Cook garlic, 1 tablespoon butter, and 1 teaspoon water in small nonstick skillet over low heat, stirring occasionally, until garlic is straw colored, 8 to 10 minutes. Add remaining butter, stirring until melted. Let stand 10 minutes off heat. Strain garlic butter through fine mesh strainer into small bowl; reserve garlic solids.
Whisk remaining water, 1 tablespoon garlic butter, reserved garlic solids, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour and salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes. Turn dough onto clean work surface and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned off oven until dough has doubled in size, 40 to 50 minutes.
Line baking sheet with parchment paper. Punch down dough on floured surface. Roll dough into 12 by 6-inch rectangle and cut into twelve 6-inch strips and roll into ropes. To make the knots, make a 1 1/2 inch loop, tie the rope as in the first step of tying shoelaces. Tuck tail into the center of the loop from the top. Pull the other tail up through the bottom so the end pokes up through the center. Place on prepared baking sheet. Cover loosely with plastic wrap and return to turned off oven until doubled in size, about 20 minutes.
Remove knots from oven and discard plastic. Heat oven to 500 degrees. Return knots to oven and bake until set, about 5 minutes. Remove knots from oven and brush with 2 tablespoons garlic butter. Rotate pan, return to oven and bake until golden brown, 5 minutes. Transfer to wire rack. Serve warm.
*Shaped knots can be refrigerated, covered, for 24 hours. Let sit at room temperature for 30 minutes. Meanwhile, heat oven to 200 degrees and turn off. Put knots in turned off oven until doubled in size, about 20 minutes. Proceed with baking instructions.
Recipe source: Cook's Country Dec/Jan 2011