Garlic Knots

 

For the dough:
3-3/4 cups bread flour
1-1/2 tsp granulated sugar
1 envelope active dry yeast (2-1/4 tsp)
2 tsp salt
1-1/2 cups warm water, 110 - 115 degrees (F)
2 TBS plus 2 teaspoons olive oil, divided

For the garlic coating:
1 stick butter
6 cloves garlic, minced (I used 3)
1/2 cup fresh parsley, minced
1-1/2 tsp garlic salt
1/4 cup Parmesan cheese, grated

1.  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.

2.  Grease a large bowl with the remaining 2 teaspoons olive oil. Add the dough, cover the bowl with plastic wrap, and place the bowl in a warm area to rise for 90 minutes, or until it has doubled in size.

3.  Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Place each round of dough onto a piece plastic wrap and let them rest for 10 minutes. Dust the top of each round of dough with a light sprinkling of flour and, using a sharp knife, slice each into quarters. Press each quarter into a rectangle, then slice in half again. You should have 16 pieces of dough. Dust each piece with a little flour and quickly shape into individual balls. Roll out each ball into a long rope then tie it into a knot. Place the knots on a greased baking sheet, cover. loosely with plastic wrap, and set aside for 30 minutes.The knots will rise a little more during this time.

4.  Make the garlic coating while rising:
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. (I melted it together in the microwave)

5..  Preheat oven to 400℉. When the 30 minutes are up, remove the plastic wrap and place the garlic knots in the preheated oven.** Bake for 15-20 minutes, or until knots are golden brown. 

6.  Cool for 5 minutes, then brush the freshly baked knots with the garlic coating. (**If you want the knots a little darker brush with butter mix before baking and after.  Sprinkle with parmesan cheese and serve warm!

from Baker By Nature