Wednesday, February 15, 2017

Easy Parmesan Garlic Knots


A bit ago, Mr. Awesome shared our bread dough recipe. We make a big batch and keep it in the fridge so it's ready to go whenever we want it. Today, we whipped up delicious, Easy Parmesan Garlic Knots. Here's the recipe: 

First, we pulled out a proper amount of dough from the fridge and formed it into a loaf to warm to room temperature. To figure out how much dough to pull out do some quick math using your kitchen scale i.e. 2 oz for each knot x 10 knots = 20 oz from the fridge. (You could also do this recipe with store bought pizza dough.)

Once it was a bit warmed, Mr. Awesome weighed out 2 oz balls using the pastry cutter and kitchen scale. Cover the scale in plastic wrap for easy clean up. 

Once the 2 oz balls are weighed out, roll them out into 5 inch ropes. 

Loop the two ends over each other and then stick one end through the center hole. 

Preheat the oven to 400 degrees and let them rise for 30 minutes or until they've doubled in size. Brush them with butter or oil for proper browning. Bake for 25-minutes or until the center reads 180 when you insert an instant read thermometer. 

When you're about ten minutes out, make the garlic butter sauce. 

In a heavy saucepan combine:
3 T butter
2 T olive oil
3 cloves garlic minced (the finer the mince the greater the flavor)
1 T minced fresh parsley

1. Melt the butter in the olive oil over medium-high heat.
2. Saute the garlic and parsley for a few minutes until cooked. 

When the rolls come out of the oven toss them in the garlic sauce in the saute pan. 

Add 2 T. grated parmesan (yep, I'm talking the store bought stuff from Kraft or such) and 1/2 t. kosher salt. (Use less salt or no salt at all if parmesan is salty enough for you.) Toss to coat. Consume with rapture. 

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