I am looking for a garlic knot recipe... ?

Question

that contains olive oil, parmigiana cheese, garlic and parsley...anyone have a good recipe?

Answer 1

Here's one but you can save time by buying the frozen bread dough.

Garlic Knots

Dough

3 1/4 cups (14 3/4 ounces) Mellow Pastry Blend or 3 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour

1/4 cup (1 ounce) Baker's Special Dry Milk

3 tablespoons (1 1/4 ounces) potato flour

1 tablespoon sugar

2 teaspoons instant yeast

3 tablespoons King Arthur Easy-Roll Dough Improver (optional)

1 1/4 teaspoons salt

4 teaspoons Pizza Dough Flavor

2 tablespoons (7/8 ounce) olive oil

1 cup (8 ounces) lukewarm water*

*Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate.

Glaze

2 to 6 cloves peeled, crushed garlic

4 tablespoons melted butter

1/2 teaspoon Pizza Seasoning or Italian seasoning, optional

Dough: Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead -- by hand, mixer, or bread machine -- to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.

Shaping: Divide the dough into 16 pieces, and roll each into a rope about 11 inches long; tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Glaze: Whisk together the melted butter and garlic. Set it aside.

Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with freshly grated Parmesan cheese, and pizza seasoning or Italian seasoning, if desired. Eat the knots warm. Yield: 16 garlic knots.

Answer 2

ingredients:

2 tablespoons olive oil plus additional for greasing pan

2 lb frozen pizza dough, thawed

1 garlic clove

1/2 teaspoon salt

1 tablespoon finely chopped fresh flat-leaf parsley

1 oz Parmigiana-Reggiano, finely grated (1/2 cup)

preparation:

Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Lightly oil 2 large (17- by 13-inch) baking sheets.

Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.)

Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide). Cover strips with a clean kitchen towel.

Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels.

Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.

While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.

Cooks' Note: Knots can be baked, but not coated, 2 hours ahead. Reheat knots on a large baking sheet in a preheated 350°F oven until hot, 3 to 5 minutes, then toss with garlic oil and sprinkle with parsley and cheese.

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