WARNING! THIS RECIPE WILL MAKE YOU WANT TO CRAWL INTO THE PAN AND PULL THE LID DOWN!!! DO NOT ATTEMPT IF YOU DON’T WANT TO EAT ANY OF THESE!
So my wife came back from her California trip with recipe in hand. Well, she sent it to me via e-mail. Gotta love my 21st Century woman! It’s called Buttery Garlic Herb Knots, and she Got it off the internet from this place called Cooking Channel TV. They sounded awesome, so they went in the “To Make” pile!
So, after a trip to the grocery and some other driving around, that we like to do, I arrived with all the ingredients to do my thing.
Ok, so here’s the recipe as it sits on the site (The Printer Version)…
Buttery Garlic Herb Knots
Recipe courtesy Kelsey Nixon
- Total Time:
- 2 hr 30 min
- 15 min
|Inactive Prep:2 hr 0 min
- 18 knots
- 1/2 recipe Simple Pizza Dough, recipe follows
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 2 tablespoons fresh thyme leaves, minced
- 2 tablespoons fresh rosemary leaves, minced
- 3/4 cup grated Parmesan, divided
- 10 cloves garlic, grated
- Bench flour
- 2 teaspoons kosher salt
- Simple Pizza Dough:
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.
Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.
Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.
Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.
Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.
Buttery Garlic Herb Knots (cont.)
Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy!
In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you’d like!
Cook’s Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don’t need to use a thermometer to get the water temperature, it should just feel warm to the touch.
So the recipe is sectioned into the butter mixture ingredients and the “Pizza Dough” ingredients.
The Dough recipe is fine the way it is. But if you’re using dried yeast, bump the water temp to 120, mix all the dry ingredients together, stir, then add the oil and the water. Mix 2 minutes with the flat beater then the with the hook. And instead of hand kneading at the end, let the dough hook do the work. 5 minutes under the hook. Trust me, I’ve made more bread than this lady. And you like me anyway, why would I lie??
If you are doing this all by hand…mix the dry ingredients, pour in the liquids, mix a little and then dump out on the counter and kneed for 8 minutes. Don’t be shy! Lift that dough up and bash it onto your counter a few times! Turn and fold, turn and fold, bash, turn and fold….That’s it, you got the hang of it! Your friends and neighbors will think you’ve been working out!! And that’s a good thing in anyone’s book!
This will make approximately 2.8 lbs of pizza dough. Cut it in half after the first rise, and put the half you’re not going to use in a ziplock and pop it in the freezer! For next time!
Enough said about the dough. As far as pizza doughs go, this one is pretty good!
The butter mixture…and the rest of the instructions!
Where do you use the salt?? That’s right, the only salt accounted for is in the bread dough. So pop the salt in with the garlic. It’s just that easy.
Oh and there’s no need to divide the cheese. I spent the longest time trying to to the math on how to half 3/4 of a cup of cheese. Granted my math’s not that bad, but don’t worry about it. She never uses exactly one half of the cheese. So keep that in mind while cooking.
And when you get to the part where you spread this dough out and put the butter on half. Go ahead and fold it over, but seal the edges! because that butter will come squirting out if you don’t.
And before cutting, put that dough in the fridge for about 20 minutes. Room temperature butter mix is crazy messy. Trust me, again.
And that’s it. Otherwise a simple and SUPERB recipe. I recommend it too all my friends! Remember to eat in moderation!