GARLIC KNOTS
I have only one thing to say about these... OM NOM NOM. Adapted from a recipe at Brown Eyed Baker. http://bit.ly/cGcGdr
Provided by DrGaellon
Categories Yeast Breads
Time 40m
Yield 40 knots
Number Of Ingredients 11
Steps:
- Place flour in work bowl of stand mixer fitted with dough hook attachment. In large (4-cup) measuring cup, combine water, oil, yeast, sugar and salt. Stir until yeast dissolves. Pour over flour and start mixer on low. When flour is all moistened, increase speed to medium-high and knead for 2-3 minutes. Form dough into a neat ball and place in an oiled bowl, turning to coat. Cover with plastic wrap and let stand in a warm place until doubled in bulk, 90-120 minutes.
- Preheat oven to 400°F Line three baking sheets with parchment or Silpat and set aside. Oil a clean counter or baking sheet, your hands and a rolling pin. Divide dough in half. Working with one piece at a time, gently press it flat, turning around and over to expel as much gas as possible. Roll out to a 5x16" rectangle, about 1/2" thick. Using a pizza cutter, slice across the short way into 3/4" wide strips (you should get about 20 from each half).
- Sprinkle strips lightly with flour. Roll gently to form an even rope (do not stretch the length), then tie into a simple knot. Place on prepared baking sheets about 1 1/2" apart. Cover loosely with a towel or plastic wrap and let stand until doubled in bulk, 40-50 minutes.
- Bake in preheated oven 12-15 minutes, until golden brown. Meanwhile, prepare the garlic coating: melt butter in olive oil over low heat. Add garlic and cook gently until fragrant but not colored, 3-5 minutes. Add parsley and remove from heat.
- When knots are baked, brush with garlic coating, or toss with coating in a large bowl. Sprinkle with sea salt. Serve warm or room temperature. Leftover rolls may be individually wrapped and frozen in an airtight bag. Rewarm in preheated 350F oven for 5-7 minutes before serving.
Nutrition Facts : Calories 88.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 1.5, Sodium 59.3, Carbohydrate 13.7, Fiber 0.6, Sugar 0.4, Protein 2
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