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Thanksgiving (Part Three)

December 19, 2010

Sorry this is so overdue! This is easily my busiest semester. However, it’s finished, and now I have time to update my blog!

So I left off with the Baked Brownies (which were so delicious). I got the recipe for my garlic knots from Brown Eyed Baker (again). She adapted the recipe from the White on Rice couple.

Garlic Knots
From Brown Eyed Baker
Makes about 40 garlic knots.

Ingredients:
Dough:

  • 5½ cups all-purpose flour
  • 1¾ cups warm water (about 115 degrees F)
  • ¼ cup olive oil
  • 1½ tablespoons active dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon sea salt

For the Garlic Coating:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves of garlic, finely minced
  • ¼ cup finely chopped fresh Italian parsley

Directions:
1. Measure flour, and put into a bowl for later. Combine the olive oil, water, sugar, yeast, and salt into either a small bowl or a large measuring cup. Mix with a spoon to dissolve the yeast. Once the yeast has dissolved, pour the mixture over the flour and begin to combine with a spoon. Do this until the flour has become moist and then knead the dough on a lightly floured surface for a minute. Add additional water or yeast depedning on if the dough is too dry or too sticky. Once the dough becomes soft and pliable, place it into a well oiled bowl until it doubles in size. Make sure to cover the bowl.

2. Line baking sheets with either silicone baking mats or with parchment paper and set them aside. Oil the surface of a clean counter, the rolling pin, and your hands to divide the dough into two. Take the first half of the dough and gently press until all the built up gasses are released. Flatten with a rolling pin, or your hands, and shape the dough so that it is rectangular shaped. Cut the rectangle into strips that are 5 inches long and 3/4 inches wide with a pizza cutter. Repeat with the second half of the dough.

3. Sprinkle the strips of dough with flour and begin to gently roll each individual strip into a rope. Tie the rope into a knot and place onto the baking sheets. Make sure to place them at least an inch and a half apart because they will rise. Continue this process with the rest of the dough. Make sure to cover the baking sheets with a dry towel in a warm, draft-free area so the dough can rise. They should double in size.

4. Preheat the oven to 400F. Once the dough is done their second rise, remove the towel and bake in the oven, one pan at a time for 12-15 minutes. While they bake, prepare the garlic coating.

5. Over low heat warm olive oil, garlic, and butter in a small saucepan. Add the chopped parsley, then cover and set aside. Once the knots are removed from the oven, brush them with the garlic coating or place them in a large bowl to toss with the coating. Season with sea salt to taste.

6. Serve warm, or at room temperature. They can be frozen (individually wrapped) in a airtight freezer bag. Rewarm them in a 350F oven for approximately 5 minutes.

These rolls were really tasty, and I think that I may have added a bit more garlic to them. I plan on making these rolls again for Christmas, they were that good! They may be nice too if you do half whole wheat flour and half white flour to just give them a bit of tooth.

So this ends my Thanksgiving saga! I’m still looking for my pictures of the food, but they seem to have run away…

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