GARLIC KNOTS RECIPE BY TASTY
Here's what you need: white bread flour, instant dry yeast, salt, warm water, olive oil, flour, butter, garlic, fresh parsley
Provided by Ellie Holland
Categories Appetizers
Yield 9 knots
Number Of Ingredients 9
Steps:
- For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
- Pour the water and 1 teaspoon of olive oil into the well and mix together.
- Knead for about 7-10 minutes until the dough is springy.
- Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
- Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
- Place the knots on a baking tray.
- Bake in a 350°F (180°C) oven for 10 minutes.
- Prepare the garlic butter by mixing the butter, garlic, and parsley.
- Coat the knots with the butter mixture and bake for another 5 minutes.
- Enjoy!
Nutrition Facts : Calories 101 calories, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
GOLDEN KNOTS
The best sweet rolls you'll ever taste! They don't last long in my house. They are delicious with or for breakfast...also a delicious roll for dinner! Enjoy!
Provided by Sara Stone
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 20
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture with the milk mixture, eggs, salt and 3 cups of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 50.3 g, Cholesterol 34.8 mg, Fat 7 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 286.8 mg, Sugar 12 g
BREAD KNOTS
Make and share this Bread Knots recipe from Food.com.
Provided by Annacia
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Separate dough strips, and tie each loosely into a knot; place 1 inch apart on greased baking sheet.
- Brush dough strips with butter and sprinkle with seeds.
- Bake at 350°F for 15 minutes or until golden brown.
Nutrition Facts : Calories 14.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 12.7, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
GARLIC KNOTS
These are delightful little savory bread knots to serve as appetizers or as accompaniments to soup or stew.
Provided by KathyP53
Categories Quick Breads
Time 1h
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees with oven racks in upper and lower thirds of oven. Lightly oil 2 large baking sheets.
- Divide pizza dough in half. Keep half of dough covered with a clean kitchen towel. Gently roll out other half into a 10" square on a lightly floured surface with a lightly floured rolling pin. Use hand to pull corners, if dough is very elastic. Cover with a clean kitchen towel and allow to rest about 3 minutes.
- Cut dough square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3" wide). Cover strips with clean kitchen towel.
- Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knot 1" apart in staggered rows on 1 large baking sheet. Keep knots covered with clean kitchen towel.
- Roll out and cut remaining dough, then form into knots and arrange on second baking sheet.
- Bake, switching position of baking sheets halfway through baking, until golden, 20-25 minutes.
- While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
- Knots can be baked, but not coated 2 hours ahead. Reheat on a large baking sheet in a preheated 350 degree oven until hot, 3-5 minutes. Toss immediately with garlic oil and sprinkle with cheese and parsley.
HOW TO MAKE GARLIC BREAD (GARLIC KNOTS)
Garlic Bread made from scratch, no knead, brushed with a mixture of butter, Garlic, and Parsley. It's incredibly soft, fluffy, and very delicious. It's a great bread that can easily serve as an accompaniment to any meal.
Provided by Lola Osinkolu
Categories Breakfast/Lunch/Dinner
Time 35m
Number Of Ingredients 13
Steps:
- In a large bowl, proof the yeast by mixing the yeast and 1 tablespoon of sugar in warm milk and leave it for about 5 minutes until it froths. (The temperature of the milk should be between 95° F and 115° F).
- Combine the Flour, remaining Sugar, salt, Eggs, garlic powder, chopped scallions, melted butter, and proofed yeast and mix with a wooden spoon for about 2 to 3 minutes or till everything is well combined. At this point, you will have a wet and sticky dough.
- Cover the dough with a lid or a plastic wrap and leave to rise in a warm place for 1 to 1-1/2 hours or till almost tripled in size.
- Rub the baking pan with some room temperature butter and sprinkle a generous amount of flour over it. Then, tip the pan all around and make sure the flour sticks to all the sides of the pan and dump out the excess. Set it aside.
- After the dough has risen, mix it to remove the trapped air and start shaping your rolls. (Please read notes above on how to make the knots).
- Carefully arrange the Garlic knots inside the Pan and leave it to proof again for another 15 minutes
- Brush the surface of the dough with the Eggwash (1 Egg + 2 Tbsp water whisked together) and bake in a 350°F preheated oven for 20 minutes.
- Once you take the bread out from the oven, while still hot, generously brush the surface of the rolls with the garlic butter.
- Allow the bread to cool for a few minutes before serving - if you can wait :). Enjoy!
- When the rolls are almost done in the oven, combine 2 tablespoons of warm melted butter, the garlic, and the parsley in a small bowl and stir. Please add a pinch of salt if you are using unsalted butter.
Nutrition Facts : Calories 122 kcal, Carbohydrate 16 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 188 mg, Fiber 1 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving
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- In the bowl of a stand mixer fitted with the dough hook add the bread flour, sugar, yeast and salt; gently whisk to combine. Turn mixer on low speed and add the warm water and 2 tablespoons of the olive oil; beat until the dough forms a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to over cook it here). Add in the parsley and garlic salt and stir to combine. Taste to season (add more salt, if needed), then remove from heat. Set aside until needed.
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- In a small mixing bowl combine 3/4 cup of the all-purpose flour, the yeast, caraway seed or pepper, and salt. Add water and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.
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- Place 1 inch apart on baking sheets sprayed with nonstick spray coating. Cover; let rise until nearly double (20 minutes). Brush lightly with milk. If desired, sprinkle with additional caraway seed. Bake in a 375 degree F. oven 10 to 12 minutes or until golden brown. Cool. Makes 24 rolls ( 24 servings).
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