GARLIC KNOTTED ROLLS
Using frozen yeast dough is an easy way to make homemade rolls. These cute knots add a special touch to any menu.
Provided by Taste of Home
Time 30m
Yield 10 rolls.
Number Of Ingredients 7
Steps:
- Pat out dough on a work surface; sprinkle with minced onion and knead until combined. Divide dough in half. Shape each half into 5 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on a greased baking sheet., In a small skillet over medium heat, melt butter. Add garlic and salt; cook and stir 1-2 minutes. Brush over rolls. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. Brush tops with egg; if desired, sprinkle with poppy seeds. Bake until golden brown, 15-20 minutes.
Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
GARLIC KNOTS
These novel garlic knots are handy because they can be made ahead of time and reheated when needed. -Jane Paschke, University Park, Florida
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 4-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 8-10 minutes., In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
GARLIC KNOTS
Provided by Food Network
Categories appetizer
Time 3h5m
Yield about 2 dozen
Number Of Ingredients 14
Steps:
- Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
- Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
- Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
- Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
- Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
- In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
GARLIC TIE-THE-KNOTS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h50m
Yield 18 garlic knots
Number Of Ingredients 11
Steps:
- For the dough: Combine the flour, yeast, kosher salt and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the warm water and oil and beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky but you can turn it out. Knead on a lightly floured work surface if the dough is still shaggy. Lightly oil a large bowl. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
- For the garlic butter: Melt the butter in a small saucepan over medium heat. Add the garlic and wait for it to start sizzling, 1 to 2 minutes. Remove from the heat and add the parsley and crushed red pepper flakes. Set aside.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Lightly dust a work surface with flour. Turn the dough out onto the surface and divide the dough into 3 equal pieces. Divide each of those pieces into 6 pieces. Working 1 piece at a time, roll it out into a 6- to 7-inch rope, then tie the rope into a knot. Place the knot on the prepared baking sheet and repeat with the remaining dough.
- Brush the knots generously with the garlic butter and sprinkle lightly with the flaky sea salt. Bake until cooked through and golden all over, about 20 minutes.
More about "garlic knotted rolls recipes"
GARLIC KNOTS (OR ROLLS) - LO'S KITCHEN
From loskitchenco.com
5/5 (2)Total Time 2 hrs
- Dough: Using a stand mixer* with a dough hook, place the warm milk (not scalding hot, but warm to the touch), yeast, and sugar/honey together. After a couple minutes, you should see the yeast starting to foam - that means it's activating!
- Add 3 cups of flour and mix together. Add salt, softened butter, and eggs. Continue to mix on low.
- Slowly add the additional 2 1/2 cups of flour. In pouring your last cup, do so slowly, watching the dough. When you've added enough flour, the dough will be soft and slightly sticky. It will barely start pulling away from the bowl. Leave the mixer on for an additional 8-10 minutes to knead.
- Take your dough hook out, and cover the bowl to let the dough rest and rise for 45-60 minutes, until doubled in size.
GARLIC KNOTS RECIPE (PERFECT ROLLS FOR THANKSGIVING!)
From thefoodcharlatan.com
4.5/5 (6)Total Time 3 hrs 5 minsCategory BreadCalories 199 per serving
GARLIC KNOTS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GARLIC KNOT CHALLAH ROLLS RECIPE | THE NOSHER - MY …
From myjewishlearning.com
GARLIC KNOTS DINNER ROLL RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
HOMEMADE GARLIC KNOTS (RECIPE + VIDEO) - SALLY'S BAKING …
From sallysbakingaddiction.com
GARLIC ROLLS FROM BISCUITS - RECIPES - COOKS.COM
From cooks.com
GARLIC PARMESAN PULL-APART DINNER ROLLS - FLY-LOCAL
From fleischmannsyeast.com
GARLIC KNOTS - HOMEMADE BUTTERY GARLIC HERB ROLLS RECIPE - TORI …
From toriavey.com
GARLIC KNOTS RECIPE - LOVE AND LEMONS
From loveandlemons.com
ITALIAN GARLIC KNOTS RECIPE - PILLSBURY.COM
From pillsbury.com
GARLIC KNOTS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GARLIC KNOT DINNER ROLLS - FLY-LOCAL
From fleischmannsyeast.com
BUTTERY GARLIC KNOTS • THE EASIEST RECIPE!
From theviewfromgreatisland.com
HOMEMADE GARLIC KNOTS - WARM YEAST ROLLS TOPPED W/ GARLIC BUTTER!
From savoryexperiments.com
GARLIC KNOTS - BEST HOMEMADE GARLIC KNOT RECIPE! - KRISTINE'S …
From kristineskitchenblog.com
CHEESY GARLIC KNOTS WITH CRESCENT ROLLS - QUICK AND EASY BAKING
From quickandeasybaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love