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Parmesan-Garlic Knots Recipe

   
 

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     Parmesan-Garlic Knots

Category   Desserts - Breads
Sub Category   None
Servings   10

Ingredients
Rolls-
3/4 cup warm water (105°F to 115°F)
1 package regular active dry yeast (2 1/4 teaspoons)
1 cup Gold Medal® unbleached flour
3/4 cup Gold Medal® whole wheat flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
Cooking spray
 
Topping-
5 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
4 teaspoons finely chopped garlic
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Instructions
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.


Originally Submitted
2/17/2013





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