parmesan garlic knots
I’ve got a fever. And the only prescription is more garlic.
These parmesan garlic knot rolls were calling my name one day, so I made them and ate one. That night, I made spaghetti and I ate another one. Then I was hungry for a late-night snack and ate one more.
Then it was time for breakfast, and I conveniently placed these rolls right in the front and center of the fridge, in front of the eggs, in front of the bread, in front of the milk… so I had no choice but to eat a couple more. With extra butter. I am not ashamed.
Obviously, these rolls are really, really, really ridiculously good-tasting. But you know what truly puts them over the top? Land O Lakes’ new Butter with Olive Oil & Sea Salt. Oh yes. Never were such ingredients a more perfect symphony of flavors. Never have these rolls tasted better. Never have I eaten so much garlic and bread and butter in a 24-hour period and not regretted it. One. Bit. Because something this delicious should never go to waste, even if you’re the only one eating it. Sigh — if only people knew the troubles we have to face for The Good of Humanity. And butter.
These rolls already are drenched in Land O Lakes Butter with Olive Oil & Sea Salt, but I highly suggest slicing them in half, while still warm, and slathering on more butter and a sprinkling of fresh-grated Parmesan cheese. That’s coated in butter. Amen.
A Girl Versus Dough original
Yields: 10 rolls
For the rolls —
3/4 cup warm water (105 degrees F to 115 degrees F)
2 1/4 teaspoons (1 package) active dry yeast
1 cup Gold Medal unbleached all-purpose flour
3/4 cup Gold Medal whole wheat flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
For the topping —
5 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
4 teaspoons minced garlic
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
In small bowl, stir warm water and yeast with whisk. Let stand until foamy, about 5 to 10 minutes.
In medium bowl, mix flours, sugar and salt. Make well in center of mixture; add 1 tablespoon oil and the yeast mixture. Stir together just until combined.
Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic, adding more flour as necessary. Shape dough into a ball; place in large bowl. Drizzle with a small amount of olive oil, turning dough to coat with oil. Cover with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
Line cookie sheet with cooking parchment paper or silicone baking mat. Gently push fist into dough to deflate. Divide dough in half; shape each half into 5-inch square about 1/2 inch thick. Cut each square into 5 (1-inch) strips. Lightly flour strips and quickly tie each strip into a knot. Place about 2 inches apart on cookie sheet. Lightly spray rolls with cooking spray. Cover loosely with plastic wrap; let rise until slightly puffy, about 30 minutes.
Heat oven to 400 degrees F. Uncover rolls. Bake 15 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack; place sheet of cooking parchment paper or waxed paper under rack. Cool slightly.
Meanwhile, in small saucepan, melt butter over medium-low heat. Cook garlic in butter 1 to 2 minutes, stirring frequently, until tender. Stir in parsley; remove from heat. Brush butter-garlic topping over rolls; sprinkle with cheese. Serve warm.
Disclosure: I received payment from LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.