GARLIC KNOTS
These novel garlic knots are handy because they can be made ahead of time and reheated when needed. -Jane Paschke, University Park, Florida
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 4-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 8-10 minutes., In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
GARLIC TIE-THE-KNOTS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h50m
Yield 18 garlic knots
Number Of Ingredients 11
Steps:
- For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
- For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough.
- Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes.
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.
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
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- Step 2Adjust oven rack to center position and preheat to 400°. Line 2 baking sheets with parchment paper.
- Step 3In a small pot, melt butter over low heat. Add garlic and salt, and cook until starting to froth. Immediately remove the pot from the heat. Set aside to cool.
- Step 4On a lightly floured surface, stretch the dough into a rectangle about 12” by 10”. Using a pizza wheel or sharp knife, cut the dough rectangle into quarters, then cut each quarter vertically into 4 equal dough strips, each about 6” long.
- Step 5Bake for 15-20 minutes, or until golden brown, rotating the trays halfway through. While the knots are baking, stir parsley into the remaining melted garlic butter.
- Step 6After the knots are baked, immediately toss with garlic parsley butter. Shower with Parmesan cheese and serve.
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