This post was originally published on December 22, 2017.
A couple months ago, Mom and I were watching a baking show where the baker was making baguettes with caramelized garlic in the dough. He was saying that you wouldn’t even want traditional garlic toast after eating that bread! Neither Mom nor I had ever heard of putting garlic in a bread dough, and we both thought it was a fascinating idea.
This bread is definitely for the garlic lovers out there! There’s a lot of fresh, pan-fried garlic that goes into this dough; just over 1/2 cup. Interestingly enough, the garlic’s naturally spicy flavor mellows significantly with cooking, so don’t worry about getting garlic overload! The crispy, golden brown garlic smells so good as it’s cooking, that you will need to sample some. Another reason to increase the quantity!
How to Tie Garlic and Asiago Twists
- Divide the dough into 12 pieces.
- Roll each piece into a 12-inch rope.
- Tie in a loose knot.
- Wrap the ends around the loop of the knot, tucking them into the center to form the twisted shape.
How to Make Garlic and Asiago Twists
Finely chop a large head of garlic, then fry it in 2 teaspoons of butter until golden brown, stirring frequently. If the garlic begins to stick to the pan, add 2 tablespoons of water to deglaze it.
While the garlic is cooling, measure out all the ingredients for the dough.
Pour the flour into a bowl, and add the salt and yeast on opposite sides of the bowl. Stir each one in with your finger. (Why separate the salt and yeast? The salt can kill the yeast if it touches it directly.)
Stir in the garlic powder, dried basil, chopped parsley, and chopped rosemary.
Add the softened butter and half of the water.
Stir everything together with your hand to start forming a dough, then gradually add more water as needed to create a soft, slightly sticky dough. Make sure to pick up all the flour from the bottom and sides of the bowl.
Knead the dough for 10 minutes on a floured surface until the dough is smooth, stretchy, and not as sticky. See if it’s kneaded enough by breaking off a lump of dough and stretching it between the thumb and forefinger of each hand to create a windowpane shape. The dough should stretch until translucent without breaking; if not, knead for a minute or two longer and check again.
Place the dough in a lightly greased bowl and cover tightly with plastic wrap. Let it prove (rise) in a warm place until doubled in size, about 1 hour.
Your dough should look like this when it’s done proving (rising).
Now, turn out the dough onto a floured surface and punch it down all over to knock out the air pockets. Sprinkle the cooked garlic over the dough, then knead until it’s evenly distributed in the dough.
Divide the dough into 12 equal pieces. (I like to use a kitchen scale to make sure the pieces are evenly sized.)
Roll each piece into a rope at least 12 inches long.
Tie the rope into a regular knot.
Wrap the ends around the loop of the knot, tucking them into the center, to form a twist.
Place the twists on a parchment-lined cookie sheet, cover, and let prove in a warm place until noticeably increased in size, about 45 minutes. The dough should spring back when gently poked with a fingertip.
Here’s what they should look like when they’re done rising.
Bake the twists at 400 F for 25-30 minutes, until they’re a rich golden brown and have an internal temperature of 190 F.
- Quickly peel the garlic by vigorously shaking the cloves in a mason jar until the skins come off.
- Make sure that the salt doesn’t touch the yeast directly; it can kill the yeast.
- Use warm water (110-115 F) to make the dough. This will encourage the dough to rise faster.
- In a hurry? Start the dough the night before, and let it do its first rise in the fridge overnight. Shape and bake the next day. (Both the first and second rising times will take longer, as the dough will be cold from the fridge.)
- Don’t want to twist the rolls? Just roll them in balls and bake them in a greased 9 by 13-inch pan at 400 F for about 20-25 minutes.
- Store the leftover rolls in a zip-top bag at room temperature for up to 12 hours, or freeze for long-term storage.
Craving more homemade dinner rolls? These recipes will be real crowd pleasers.
- Soft and Fluffy Sweet Potato Dinner Rolls: these beautiful cloverleaf rolls use up leftover mashed sweet potatoes.
- How to Make Fluffy Dinner Rolls: these classic rolls are guaranteed to be a hit.
- Laugenbrötchen: these German pretzel rolls are soft, chewy, and addicting.
Did you make these garlic and Asiago twists? Please leave a recipe rating below to share how you enjoyed them.Print
The beautiful flavors of garlic and Asiago cheese star in these made from scratch dinner rolls. Learn how to tie these simple, delicious garlic and Asiago twists in just three steps. Your family will love eating these rolls during the holidays or at your Thanksgiving meal.
- 1/2 cup garlic, finely chopped (about 1 head of garlic; 65g chopped)
- 1 tablespoon salted butter
- 4 1/4 cups bread flour (500g)
- 2 teaspoons fine salt (10g)
- 3 teaspoons fast-action yeast (10g)
- 3/4 cup Asiago cheese, grated and lightly packed (70g)
- 2 tablespoons fresh parsley, finely chopped (15g)
- 1 tablespoon fresh rosemary, finely chopped (1g)
- 1 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 4 tablespoons unsalted butter, softened (55g)
- 1 1/4 cup water (295 ml)
- 1 large egg, for glazing
Cooking the Garlic (10 minutes + 15 minutes cooking)
- Peel and finely chop the garlic.
- Melt the butter in a small skillet over medium heat until bubbling. Add the garlic and turn the heat down to low. Cook until golden brown, stirring frequently, about 15 minutes. Deglaze the pan with 2 tablespoons of water or white cooking wine if necessary. Set aside to cool.
Making the Dough (40 minutes + 1 hour proving)
- Rinse, pat dry, and finely chop the fresh parsley and rosemary.
- Pour the bread flour into a large mixing bowl. Add the salt and yeast on opposite sides of the bowl and stir in each with your finger. Add the grated Asiago, parsley, rosemary, basil, and garlic powder and stir to combine.
- Dump in the butter and half of the water and begin to stir and crush the mixture to form a dough. Gradually add more water and continue to work the dough until all the flour is picked up and a somewhat sticky dough has formed.
- Turn out the dough onto a lightly floured surface and knead for 10-15 minutes, until the dough is no longer so sticky and has become smooth and quite stretchy. Be sure the dough passes the windowpane test. (Stretch a lump of dough between the thumb and forefinger of each hand to create a windowpane. The dough should stretch to be translucent without breaking; if it rips, knead a minute longer and check again.)
- Shape the dough into a ball, place in a lightly greased bowl, and cover tightly with plastic wrap. Let the dough prove in a warm place until doubled in size, about 1 to 1 1/2 hours.
Shaping the Twists (20 minutes + 45 minutes proving)
- Line an 11 by 17-inch metal cookie sheet with parchment paper.
- Turn out the dough onto a lightly floured surface and punch it down all over to knock out large pockets of gas.
- Flatten the dough and dump the cooled, cooked garlic on top. Fold the dough over the garlic and pinch to seal, then knead until the garlic is evenly distributed in the dough.
- Divide the dough into 12 equal pieces, using a kitchen scale for accuracy.
- Roll each piece into a 12-14 inch rope. Tie the rope into a loose knot and wrap the ends around the loop of the knot to form a wreath shape.
- Place each twist on the prepared cookie sheet and put the tray inside a clean garbage bag, tucking the excess bag under the tray to seal. Let the dough prove inside the bag for about 45-55 minutes, until the dough springs back when lightly prodded with a fingertip.
- About 15 minutes before the dough is done proving, preheat the oven to 400 F.
Baking the Twists (5 minutes + 20 minutes baking)
- Brush the twists all over with beaten egg, then bake at 400 F for 20-25 minutes, until the twists are a rich golden brown and have an internal temperature of 200 F. Let them cool completely on a wire rack before serving.
- The proving times are approximate. The dough will prove more quickly in a warm room instead of a cool room, so be sure to check the dough often if it’s in a really warm place.
- For optimal freshness, store the rolls in a zip-top bag at room temperature and eat within 12 hours of baking. For longer storage, freeze in a freezer bag for up to 1 month.
Keywords: how to tie, from scratch