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Rosemary Parmesan Bread Knots Recipe

   
 

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     Rosemary Parmesan Bread Knots

Category   Desserts - Breads
Sub Category   None

Ingredients
2 3/4-3 c unbleached flour
1/4 c cornmeal
1 t instant yeast
1/3 c grated parmesan
1 T chopped fresh rosemary
1 c milk warm
1 egg
1/4 c butter- 1 T all melted
2 T honey
 
1 1/2 t salt
1 clove crushed garlic

Instructions
Start with the 2 3/4 c flour. Add cornmeal yeast, parmesan and rosemary. Stir to blend. In a small bowl whisk together 1/4 c butter, honey and salt.
In a stand mixer using dough hooks combine alternating between dry and wet. I use a bread maker set on dough setting so proceed as per bread maker settings. If too sticky add a little flour.
After kneading by machine of choice form into a smooth ball and place in a well greased bowl turning to coat. cover with plastic wrap and let rise 1 1/2 - 2 hours until double in bulk. Punch down and divide into 12 even pcs. roll each pc into a 9 inch rope. Tie in a knot and tuck ends under. Place on a parchment lined baking sheet at least 2 inches apart. Cover with a tea towel and let rise at room temp for 45 min or so.
Combine 1 T butter and minced garlic and brush over rolls.Preheat oven to 375. Bake for 18 to 20 min. If they are browning too quickly turn heat down half way through cooking to 350.Should be brown on top and bottom. Makes 12 rolls.


Originally Submitted
5/19/2018





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