Thursday, June 5, 2014

Garlic Basil Parmesan Knots

2 1/2 cups unbleached all purpose flour
1 cup hot water
2 tsps. active dry yeast
1 tsp. kosher salt
1/2 tsp. dried basil
1 tsp. garlic powder
1 tbsp. granulated sugar
Topping: 2 tbsps. parmesan cheese, 1 tsp. garlic salt & 1 1/2 tbsp. butter melted
Step 1: Line a baking sheet with parchment paper and lightly flour your counter.  In your mixer using the dough hook, combine the dry ingredients (yeast, salt, sugar, flour, garlic & basil).  Run the dough hook on a medium speed to mix the ingredients together.  Then slowly add your water. The dough should come together and leave the sides of the bowl clean, add 1 tbsp. of hot water at a time if your dough is to dry.
Step 2: Roll out the dough onto a lightly floured surface, turn to coat.  Pat down with your hands into an approximately 4in by 10in rectangle. Cut once length wise, then make 10 more even cuts height wise.
Step 3: Take one section at a time and roll between your hands (no need to get a ruler out) until about 7-8 inches.  Then form the knot shape and place on your baking sheet evenly separated, 4 rows with 5 rolls in each.

Step 4: Cover the rolls with a clean kitchen towel and let double in size, about an hour. Pre-heat your oven to 375 degrees. 
Step 5: Remove the towel and lightly brush each roll with melted butter, then sprinkle with parmesan and garlic salt.
Step 6: Bake for 10-12 minutes or until the bottoms of the rolls are a light golden brown. Remove your rolls onto a cooling rack, serve warm or room temp and enjoy!!











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