GARLIC KNOTS
Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest - or "rise" - twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it's the garlic butter that's the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.
Provided by Kay Chun
Categories finger foods, appetizer
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.
- Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.
- Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.
- Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.
- In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.
PARMESAN-GARLIC KNOTS
Our homemade butter-drenched dinner rolls are brushed with a garlicky, Parmesan topping.
Provided by Stephanie Wise
Categories Side Dish
Time 2h30m
Yield 10
Number Of Ingredients 12
Steps:
- In small bowl, stir warm water and yeast with whisk. Let stand until foamy, about 5 to 10 minutes.
- In medium bowl, mix flours, sugar and salt. Make well in center of mixture; add 1 tablespoon oil and the yeast mixture. Stir together just until combined.
- Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic, adding more flour as necessary. Shape dough into a ball; place in large bowl. Drizzle with a small amount of olive oil, turning dough to coat with oil. Cover with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
- Line cookie sheet with cooking parchment paper or silicone baking mat. Gently push fist into dough to deflate. Divide dough in half; shape each half into 5-inch square about 1/2 inch thick. Cut each square into 5 (1-inch) strips. Lightly flour strips and quickly tie each strip into a knot. Place about 2 inches apart on cookie sheet. Lightly spray rolls with cooking spray. Cover loosely with plastic wrap; let rise until slightly puffy, about 30 minutes.
- Heat oven to 400°F. Uncover rolls. Bake 15 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack; place sheet of cooking parchment paper or waxed paper under rack. Cool slightly.
- Meanwhile, in small saucepan, melt butter over medium-low heat. Cook garlic in butter 1 to 2 minutes, stirring frequently, until tender. Stir in parsley; remove from heat. Brush butter-garlic topping over rolls; sprinkle with cheese. Serve warm.
Nutrition Facts : ServingSize 1 Serving
LOVE KNOTS
My sister, Margo, and I prepared the feast when I wed Richard. These rich, tender rolls were my favorite part of the meal. They absolutely melt in your mouth!
Provided by Taste of Home
Time 1h
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 2 teaspoons sugar in water. Add milk, butter, eggs, salt, remaining sugar and 4 cups flour; beat on low for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into four portions. Cover three with plastic wrap. Shape one portion into 12 balls; roll each ball into an 8-in. rope. Tie into a knot; tuck ends under. Pinch to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining three portions. Cover and let rise until doubled, about 25 minutes. Beat egg yolk and water; brush over dough. Sprinkle with sesame seeds if desired. Bake at 375° for 12-15 minutes or until golden brown.
Nutrition Facts :
TENDER DINNER KNOTS
These yummy yeast rolls will dress up any meal. The cut knots look like you fussed, but the dough is so easy to work with that they're a cinch to shape. Folks are bound to be asking for seconds. -Renae Moncur Burley, Idaho
Provided by Allrecipes Member
Time 45m
Yield 32
Number Of Ingredients 8
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add the milk, egg, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; shape into 32 pieces. To form knots, roll each piece into a 10-in. rope; tie each into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees F for 13-16 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 66.6 calories, Carbohydrate 11.7 g, Cholesterol 6.4 mg, Fat 1.2 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 66.6 mg, Sugar 1.2 g
TENDER DINNER KNOTS
These yummy yeast rolls will dress up any meal. The cut knots look like you fussed, but the dough is so easy to work with that they're a cinch to shape. Folks are bound to be asking for seconds. -Renae Moncur Burley, Idaho
Provided by Allrecipes
Time 45m
Yield 32
Number Of Ingredients 8
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add the milk, egg, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; shape into 32 pieces. To form knots, roll each piece into a 10-in. rope; tie each into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400 degrees F for 13-16 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 66.6 calories, Carbohydrate 11.7 g, Cholesterol 6.4 mg, Fat 1.2 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 66.6 mg, Sugar 1.2 g
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