GREAT GARLIC KNOTS
So simple and quick to make, these delicious knots of herb-seasoned bread will do well to complete just about any meal. Or eat these tasty knots as a snack between meals, with your favorite spread slathered on! Using fresh rosemary makes these knots especially fragrant.
Provided by BAKINGNUTS
Categories Appetizers and Snacks
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 38.7 g, Cholesterol 53 mg, Fat 5.4 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 0.4 g, Sodium 595.5 mg, Sugar 4.3 g
GARLIC KNOTS
Inspired by the garlic knot at Milo and Olive restaurant in Santa Monica, this recipe calls for wrapping up silky garlic confit in a doughy package, baking it until brown and crisp and drizzling it with garlic oil.
Provided by Claire Thomas : Food Network
Time 4h20m
Yield 2 garlic knots (about 4 servings)
Number Of Ingredients 16
Steps:
- For the garlic confit: Combine the garlic, peppercorns, thyme sprigs, bay leaves, chiles and rosemary sprig in a medium saucepan and cover with the olive oil. Cook over low heat until the garlic is tender, about 45 minutes. Let cool to room temperature.
- With tongs, remove the thyme, rosemary, bay leaves and chiles and discard. With a slotted spoon, remove the garlic to a bowl. Strain the oil into a liquid measuring cup and reserve.
- For the dough: In the bowl of a stand mixer with a dough hook attachment, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add 2 tablespoons of the reserved garlic confit oil.
- In a bowl, combine the flour and salt. Add the flour to the yeast mixture, 1/2 cup at a time, while mixing on low speed. Once the flour has settled, raise the speed to high and mix until the dough can be pulled away from the sides of the bowl but is still quite tacky, about 10 minutes.
- Grease a large bowl with more of the reserved garlic confit oil, then scrape the dough into the bowl. Turn the dough to coat it in the oil. Cover the bowl with a damp kitchen towel and let it rise in a warm place (the top of the fridge is usually good) until doubled, 1 1/2 to 2 hours.
- Preheat the oven to the highest setting (550 degrees F) with a pizza stone in the lower part of the oven.
- Turn the dough out onto a well-floured work surface and form it into a smooth ball. Cut the dough into 2 equal portions. Each ball will be approximately 12 ounces of dough. Cover the dough with plastic wrap and let it rest until elastic, 10 to 15 minutes.
- For the filling: Add the thyme, rosemary, lemon zest and salt to the garlic confit, stirring to combine.
- On the floured surface, spread each ball of dough out into about a 10-inch circle. Fill each ball with half of the garlic mixture. Gather up the edges of the dough and pinch together. Then, using butcher string, tie the knots shut. Brush each knot with reserved garlic confit oil.
- Place the knots directly onto the pizza stone and bake, checking after 10 minutes and covering with foil if getting too brown, until very darkly caramelized, 20 to 25 minutes. Serve immediately in a puddle of the reserved garlic confit oil.
GARLIC AND ROSEMARY KNOTS
Simple braiding brings elegance to garlic and rosemary knots; these rolls should be served piping hot, while their herbal aroma is at its peak.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
- Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.
BUTTERY GARLIC HERB KNOTS
Provided by Kelsey Nixon
Time 2h30m
Yield 18 knots
Number Of Ingredients 15
Steps:
- Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.
- Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.
- Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
- Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
- Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.
- Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.
- Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy!
- In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
- Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
- Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
GARLIC KNOTS
Provided by Food Network
Categories appetizer
Time 3h5m
Yield about 2 dozen
Number Of Ingredients 14
Steps:
- Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
- Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
- Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
- Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
- Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
- In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
ROSEMARY GARLIC KNOTS
Drenched in garlic, rosemary, and butter, these soft rolls are some of the most delicious rolls you've ever had! They go perfectly with a turkey, chicken, or any other poultry. And they're also great with pizza!
Provided by AZFoodie
Categories Breads
Time 3h15m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pan over low heat, warm milk and 3/4 cup of butter until it melts. Stir occasionally to prevent milk from burning. Let cool.
- Combine warm water, 1 teaspoons sugar, and yeast in a small bowl and let stand for 5 minutes until it softens and begins to puff.
- In the bowl of a standing mixer using the whisk attachment, beat the eggs and remaining sugar at low speed until blended. Beat in the milk mixture. Gradually add 2-1/2 cups of the flour, 1/2 cup at a time until blended smooth.
- Replace the whisk with the dough hook. Add the yeast mixture, salt, and 2 cups of flour, 1/2 cup at a time, and beat at medium low speed (2 on the KA mixer). You will have a very wet and loose dough that climbs the dough hook but falls back down into the bowl by this time.
- Two tablespoons at a time, add enough flour to form a firm but sticky dough ball. The dough ball will pull away from the sides of the bowl and not flop back to the sides. It will feel like "fly paper" when you touch it.
- Pour some oil into a large bowl that can be fitted with a lid or plastic cling wrap. On a very lightly flour dusted counter, and with lightly floured hands, turn the dough out and give it 3-5 quick hand kneads to form a good dough ball. Then put it in the buttered bowl, turning it over to coat evenly. Cover the bowl tightly, and let rise in a warm, draft-free place until doubled, about 1 hour.
- After an hour, punch down the dough, fold it over in half, then in half again, and cover the bowl again and let rise again until double, about 1 more hour.
- About 10 minutes before the last rise, in a large skillet, melt 4 T butter with 4 T extra virgin olive oil over medium heat. Add the garlic and stir until fragrant but not brown, about 2 minutes. Add the fresh rosemary and sea salt, mix well and scrape into a bowl. Set aside.
- When the last rise is done, you're ready to shape the rolls. Turn the dough out onto a lightly floured work space and cut it into 16 even pieces. Working with one piece of dough at a time, roll into a rope about 11-inches long and flatten it. Spoon about 1/2 teaspoons of the garlic rosemary mixture along its length, then fold lengthwise and press the edges together TIGHTLY. Twist lenthwise, then shape into a knot. As you finish, place each on a parchment or silicone lined baking sheet and cover with plastic wrap. Then let rise for about 45 minutes to an hour, until puffed.
- Before the end of this last rise, preheat oven to 350 degrees F.
- Bake the knots for about 15 minutes, until golden. Remove from oven and brush with remaining garlic rosemary mixture or use to dip.
Nutrition Facts : Calories 338.7, Fat 17.5, SaturatedFat 8.9, Cholesterol 73.6, Sodium 483.7, Carbohydrate 39, Fiber 1.3, Sugar 7.2, Protein 6.4
GARLIC ROSEMARY KNOTS
A basket of these fragrant rolls makes a welcome addition to any dinner party.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
- Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.
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- Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
- Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
- Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn’t as important as the 16 inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that’s up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)
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