In the bowl of a stand mixer combine the dry ingredients together (including yeast) then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form a smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm area for about 1 hour, until it’s doubled in bulk.
Divide the dough into 8-10 equal pieces. Roll each piece of dough into a long rope, about 10 inches long. Tie each rope into a loose knot. Fold the ends underneath the roll and tuck in to secure. Place knots on a large baking sheet and let rise for 45-50 minutes or until large and puffy. Don’t put rolls too closely together as they’ll double in size and you don’t want them to touch while baking.
While rising, preheat oven to 350 degrees. Bake for 15-18 minutes or until just golden brown. When rolls are baking, prepare topping by mincing garlic and combining with butter and Italian seasoning. Brush on hot rolls just out of the oven.
Serve warm, or reheat in microwave just prior to serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1035g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 594 (21%)|
|Amt Per Serving||% DV|
|Total Fat 66g||88 %|
|Saturated Fat 32.9g||164 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 128mg||39 %|
|Sodium 3870.2mg||133 %|
|Potassium 1125.5mg||30 %|
|Total Carbohydrate 472.5g||139 %|
|Dietary Fiber 18.9g||75 %|
|Sugars, other 453.7g|
|Protein 85.1g||122 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2854
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