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
from http://www.joythebaker.com/
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.

Olive Oil and Rosemary Rolls

There is something about the smell of baking bread with rosemary in it that is just comforting to the soul! Such a delicious combination and it went beautifully with the honey roasted chicken!

Recipe:
(from Recipe Girl)
1/4 c. extra virgin olive oil
1 T chopped, fresh rosemary
2 1/4 t (1 packet) active, dry yeast
1 c. warm water
3 1/4 c bread flour
1 3/4 t sea salt or kosher salt
extra flour for dusting
1/2 c butter, melted and slightly cooled
nonstick spray

In a small bowl, combine olive oil and rosemary and let marinate for at least 30 minutes.
Pour yeast into 1 c. of warm water, stir to dissolve the yeast and let stand for 5-10 minutes, watching for it to foam and bubble. Insert a paddle attachment into your stand mixer. Pour yeast mix into mixer bowl, add 1/2 c of flour anda the salt and mix on low speed until incorporateda. Keep adding 1/2 cups of flour until all flour is used up and mixed in. Remove the paddle attachment and replace with a dough hook. knead on low speed while slowly pouring in oil and rosemary. Increase to speed 3 and knead for about 2 minutes. Remove the dough andaa shape quickly into a ball. Dust lightly with flour anda place in a ziplock bag, pressing out all the air and sealing the bag. Let rise until doubled in size, about an hour. Punch down inside the bag anda let rise again for an additional hour. Punch the dough to deflate and let rest for 10 minutes. Lightly spray a baking sheet with cooking spray. Divide dough into 12 equal pieces and shape each piece into a ball and place on prepared baking pan. Cover with plastic wrap and let rise at room temperature for about an hour, until almost doubled. Preheat oven to 450 degrees. Remove plastic wrap anda lightly brush each roll with melted butter. Bake at 450 for 10 minutes. Reduce heat to 375 andaa bak an additional 10-15 minutes, until browneda and hollow sounding when tapped.

Refrigerator Rolls

1 T. yeast

1 T. sugar

2 T. water

3 eggs

1/2 c. sugar

3/4 t. salt

1 c. scalded milk, slightly cooled

1/2 c. butter, softened

3 1/2-4 c. sifted flour




Dissolve yeast, sugar, and water; let stand. Beat eggs, sugar, and salt. Slowly pour in warm milk; mix well. Add butter and let melt in warm milk. When butter is dissolved, add to yeast and beat in flour. Dough should be soft and sticky. Store in fridge overnight. Cut in half the following day. Roll out like a pie crust. Brush lightly with butter. Cut with biscuit cutter, or other small round cutter and fold circles in half. Place on cookie sheet and let rise 4-6 hours. Bake at 350 degrees for 10 minutes or until lightly browned.

Caramel Apple Cinnamon Rolls

There is not a lot of words to describe the deliciousness I am about to shar with you....Just look at the pictures, wipe the drool off of your face, and MAKE THESE CINNAMON ROLLS!!!! (Look at the caramel just dripping off of the sides......wow.) Thank you "Pioneer Woman" for another keeper!!! These were very good reheated for breakfast the next morning....

Caramel Apple Sticky Buns
Rolls:
2 cups whole milk

1/2 cup sugar

1/2 cup canola oil

1 package (2 1/4 teaspoons) active dry yeast

4 cups flour

1/2 cup flour

2 teaspoons salt

Scant 1/2 teaspoon baking soda

Heaping 1/2 teaspoon baking powder

3/4 cup melted butter

3/4 cup sugar

4 tablespoons ground cinnamon

Caramel Topping:
1 stick regular/salted butter

1 1/2 cups packed brown sugar

1 tablespoon dark brown corn syrup

2 tablespoons cream

2 tablespoons apple brandy OR apple juice (optional)
1 Granny Smith apple, peeled and finely diced.

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.
To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with other half of dough if desired, or save dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

Cottage Cheese Crescent Rolls

I love to make rolls and bread and this was a fun, easy twist!

Combine in food processor or by hand, mixing just until dough forms soft ball that holds itself together: 1 c. butter, chilled (you could probably use less, they were good when I made them, but too greasy) 2 c. flour 1 c. cottage cheese (regular or lowfat) Shape into balls approximately 2-1/2 inches in diameter. Cover and chill well.Roll dough balls into one big ball and roll out as for pie crust on lightly floured surface (9-10” diameter). Cut into wedges of preferred size. Shape into crescents (roll, beginning at widest end.) Place on ungreased or parchment-lined shallow-rimmed pan, point down.Bake 12-15 minutes in pre-heated 375˚ oven until golden brown.NOTE: This is a very soft, tender dough. May be frozen before or after shaping. makes 1-2 dozen, depending on size.