Garlic knots with garlic parmesan oil
Laura in the Kitchen · ♥ 8K likes · 276.1K views · 11 min video
Read about rolls and buns in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 cup all purpose flour
- 2 tsp sugar
- 2 tsp kosher salt
- 2 tsp instant yeast
- 1¼ cup warm water
- olive oil
In the stand mixer bowl stir together the flour, salt, sugar and instant yeast; instant yeast needs no proofing (with active dry yeast, bloom it with the sugar in the warm water for 5 to 6 minutes).
Add the warm water and a drizzle of olive oil; mix with the dough hook on medium about three minutes until the dough comes together, slightly tacky but not sticky; dust with flour if sticky.
Mixing the dough with the hook
Place in an oiled bowl, cover and let rise; or rise slowly overnight in the fridge and bring to room temperature before shaping.
- flour
Turn out on a floured surface, flatten, and cut into strips with a pizza cutter.
Cutting the dough into strips
Roll each strip in flour if sticky, stretch lightly, wrap three times around the fingers and pull the end through to form a knot; set on the parchment-lined baking sheet.
Cover loosely with a lint-free towel and rest somewhere warm about 45 minutes until slightly puffed; preheat the oven to 425.
- parsley
- parm
- salt
- hot pepper flakes
- ¼ cup olive oil
Chop the garlic and parsley very fine; grate the parmesan; combine with a pinch of salt, a pinch of hot pepper flakes and about a quarter cup of olive oil.
Put the knots, hot from the oven, in a bowl with the flavourings, cover tightly with plastic wrap and shake to coat.