These roasted garlic herb rolls are pretty, as well as delectable. They have a nice garlicky undertone and aroma.
The knots are very easy to tie, so don’t be intimidated. You simply leave a small circle in the middle, and tie once at the top of the circle. Then tuck one side under and one side over. The loose end that is on the underside, you will wrap over the front; the loose end that is on the top, you will wrap under the back. The bottom of the original dough circle makes the fifth loop. Once you make one, it’s completely intuitive!
When roasting the garlic, I turned my heat to low for a while, to give the garlic time to soften without the skins burning. You need to rotate the cloves from side to side while they cook. Once the cloves begin to roast and shrink, the skins come off on their own. When that happens, simply remove the skins from the pan and continue roasting the garlic. Cook each clove until soft enough to mash, keeping three cloves together for the rolls, and two together for the garlic butter. Before mashing, cut the rough stem end from each garlic clove.