Garlic Knot Rolls

July 8, 2012 7 Comments

Ingredients:

Dough

  • 1 3/4 c Warm Water
  • 1/4 c  Olive Oil
  • 1 t  Salt
  • 1 T Sugar
  • 1 1/2 T  Active Dry Yeast
  • approx. 5 1/2 c all-pupose, unbleached Flour

Garlic Coating

  • 1/8 c Olive Oil
  • 2 T unsalted Butter
  • 4 cloves Garlic, finely crushed
  • 1/4 c finely chopped fresh Parsley
  • 1/4 c Parmesan Cheese
  • Red Pepper to taste

Directions:

    1. Combine water, 1/4c olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.
    2. Add flour.  Mix in flour, cover, and set in a warm spot to raise until doubled in size .
    3. Roll out dough to form a 10×16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips.
    4. Then cut these strips in half making about 24 pieces.
    5.  Tie each strip into a knot and place these knotted strips of dough close together in a greased pan.
    6. Bake in preheated (350 degree) oven until golden brown.
    7.  Remove the knots from the oven, place them in a big bowl.
    8. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt.   (I like to mix all of the Garlic Coating ingredients together and brush over the hot rolls.)

Comments

  1. I decided to make these today. Currently they are baking. Like the others I have a few requests in regard to this recipe.
    1. There is no baking temp. Since I’ve baked enough breads to know a possible baking temp, I decided to bake at 350 and just keep an eye on them.
    2. The butter is mentioned in garlic coating, but there’s no mention of it in the instructions. I’m guessing it should be melted and the oil mixed into it to be drizzled over top.
    3. I find that the instructions for this recipe would be greatly helped with pictures for those not familiar.

    I do have to say they smell great baking and I can’t wait to try itm

    • 1. 350 degrees
      2. That is a little vague…sorry about that. I mix all the coating ingredients together and brush over the top of the hot rolls. My Mom melts it all together and rolls the strips in it before baking, then ties the knots AND brushes it after baked. Step #8 just has you sprinkling things on right after baking. So I guess that one could become a personal preference.
      3. Thanks for the feedback.

  2. What temperature do you bake these at? All I see is the word preheated but no temperature.

  3. OMG…. running to the store now to buy yeast!

  4. Rayna Beck says:

    These look so good! Can anyone tell me how to adjust the recipe for high altitudes? We live at over 5000 ft.

  5. Wow! Those look so good! Can I come over Kearna?

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