Originally Posted by Addie
I like the idea of olive oil. Would go well with the garlic. I would heat the oil to warm and infuse the fresh garlic in it. Then brush on the finished knots. Thanks.
While I love good olive oil, its not necessary for garlic knots. Neither is butter. I am fairly certain the best rolls, sticks and knots I have had and adore are not basted in olive oil. Probably some kind of vegetable oil.
Yes, I agree. When I say raw garlic, I do not mean cold garlic. My point is the garlic must not be cooked or browned at all in the oily mixture.
Don't forget the coarse salt.
Please understand I am going from experience and not by "what would work and what will not work". I have been trying to perfect "Mary's" garlic sticks for 40 years. I'm very close accept for the actual dough. I have the mixture down pat and I realized after some time, they needed the salt added after they were dressed. This was the awaking for me.
Originally Posted by Andy M.
I know of no restaurant that adds any garlic, or anything to the dough. Thats why I don't do it.
This dish is achieved by baking good rolls first and foremost. The addition of garlic powder or frankly garlic to the uncooked dough would change the dish completely. It might be good. But would not be traditional. Not the way I would want it and not the way I know them. They might even taste like school cafeteria rolls. That's where the word "institutionalized came from.
For me, the oily garlic mixture must be used after the rolls are removed from the oven. Then sprinkled with salt and the optional parsley.
No one used parsley in any restaurant (restaurants listed above) that made the very best garlic rolls, sticks and knots.
Not not the ones I think enough of, to try and copy.
Hope this makes sense.