Sunday, August 14, 2011

Garlic Knots

How cute is the name of these breads of deliciousness? Littly knotty pieces of dough all tucked around each other and then dipped in butter garlic yumminess. Need I say more?

Garlic Knots
1 package active dry yeast (2 1/2 tsp)
1 C warm water
1 C whole wheat flour
1 1/2 C all purpose flour
2 T olive oil
1 tsp sea salt
2 tsp sugar

For the garlic mixture:
4-6 cloves garlic, peeled and minced
2 T melted butter
2 T olive oil
1/4 C chopped parsley
1/2 tsp sea salt

In a small bowl, dissolve yeast and sugar with warm water. Let sit for 5 minutes until yeast is frothy.
In a large bowl, whisk together flours and salt. Create a small well in the center of the flour mix.  Pour in the yeasty mix and add oil.  With a fork, mix the wet ingredients into the dry ingredients. It the dough is too sticky, add more all purpose flour. Dough should be slightly sticky but not stick to your hands too much.  KNeaad dough onto a lightly floured surface for about 5 minutes. Place dough in a large greased bowl, flip the dough over to coat the dough. cover with plastic wrap and clean kitchen towell and leave to rest in a draft free place for about an hour. or until dough is doubled in size.
Roll out dough on a lightly floured surface. Roll into a 10x10 square.Use a pizza cutter to cut 10 one inch strips. Tie a knot in the center of the dough, and then wrap the ends under and around the know. Just make sure the dough is all tucked into itself. Cover with clean kitchen towell and let rest for about 30 minutes. Place racks in center and upper 1/3 of the oven and preheat to 400 degrees. line two baking sheets with parchment paper. place dough knots on prepared sheet and back ro 15-18 minutes until golden brown.
While bread bakes, in a large bowl whisk together minced garlic, butter, olive oil and parsley and salt. When rolls come out of the oven, immediatly toss them in the garlic butter mixture. Toss until coated. Serve rolls warm.

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