↞ recipe box start page
Category: BREADS
Prep Time: Cook Time: Total Time:
3/4 cup olive oil
3 Tbsp chopped fresh rosemary
2 cloves garlic, finely chopped
2 tsp salt
1/2 tsp freshly ground pepper
flour for work surface
1 recipe Potato Rolls dough (recipe below)
Potato Rolls Recipe
2 small russet potatoes, peeled and cut into
2-inch pieces
2 pkgs active dry yeast
2 Tbsp sugar, plus a pinch
1 cup buttermilk, room temp
6 Tbsp butter, melted and cooled, plus more
for bowl and plastic wrap
4 tsp salt
5 1/2 to 6 1/2 cups bread flour, plus more
for work surface
1. Place potatoes in a medium saucepan;
cover with cold water. Bring to a boil; reduce to a simmer. Cook until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
2. Cool reserved liquid to 120F. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 6 minutes.
3. Attach bowl to electric mixer fitted with the dough-hook attachment. On low, add remaining sugar, reserved potatoes, buttermilk, 4 Tbsp butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl, cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hrs.
Heat oven to 375F. In a small bowl combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
Working on a floured work surface, cut dough into 24 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4-in apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.
makes 24
view more member recipes
Garlic and Rosemary Knots
view my recipes
print
save
Category: BREADS
Prep Time: Cook Time: Total Time:
3/4 cup olive oil
3 Tbsp chopped fresh rosemary
2 cloves garlic, finely chopped
2 tsp salt
1/2 tsp freshly ground pepper
flour for work surface
1 recipe Potato Rolls dough (recipe below)
Potato Rolls Recipe
2 small russet potatoes, peeled and cut into
2-inch pieces
2 pkgs active dry yeast
2 Tbsp sugar, plus a pinch
1 cup buttermilk, room temp
6 Tbsp butter, melted and cooled, plus more
for bowl and plastic wrap
4 tsp salt
5 1/2 to 6 1/2 cups bread flour, plus more
for work surface
1. Place potatoes in a medium saucepan;
cover with cold water. Bring to a boil; reduce to a simmer. Cook until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
2. Cool reserved liquid to 120F. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 6 minutes.
3. Attach bowl to electric mixer fitted with the dough-hook attachment. On low, add remaining sugar, reserved potatoes, buttermilk, 4 Tbsp butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl, cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hrs.
Heat oven to 375F. In a small bowl combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
Working on a floured work surface, cut dough into 24 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4-in apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.
makes 24
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Garlic Knots
by sgre52160
2 tablespoons minced garlic 10 garlic cloves, minced 6 tablespoons unsalted butter 1 teaspoon plus 3/4 cup water, heated to 110 degrees 1 1/8 teaspoon rapid-rise or instant yeast 2 cups all-purpo
by sgre52160
2 tablespoons minced garlic 10 garlic cloves, minced 6 tablespoons unsalted butter 1 teaspoon plus 3/4 cup water, heated to 110 degrees 1 1/8 teaspoon rapid-rise or instant yeast 2 cups all-purpo
Garlic Knots ( Sf Winner)
by ICOOK2
2 tablespoons minced garlic 10 garlic cloves, minced 6 tablespoons unsalted butter 1 teaspoon plus 3/4 cup water, heated to 110 degrees 1 1/8 teaspoon rapid-rise or instant yeast 2 cups
by ICOOK2
2 tablespoons minced garlic 10 garlic cloves, minced 6 tablespoons unsalted butter 1 teaspoon plus 3/4 cup water, heated to 110 degrees 1 1/8 teaspoon rapid-rise or instant yeast 2 cups
Cheese Knots
by charlene8819
Makes 20 knots 2/3 cup crushed rice Chex cereal 3 Tbsp Parmesan cheese 2 Tbsp melted margarine 1 (10 count) can refrigerator biscuits Combine cereal, cheese and margarine in bowl; mix well. S
by charlene8819
Makes 20 knots 2/3 cup crushed rice Chex cereal 3 Tbsp Parmesan cheese 2 Tbsp melted margarine 1 (10 count) can refrigerator biscuits Combine cereal, cheese and margarine in bowl; mix well. S
Orange Knots
by ICOOK2
1 package Active dry yeast 1/4 C. warm water; 110 to 115degrees F 1 C. warm milk; 110 to 115 degrees F. 1/3 C. sugar 1/2 C. butter or margarine; softened 1 t. salt 2 eggs 1/4 C. o
by ICOOK2
1 package Active dry yeast 1/4 C. warm water; 110 to 115degrees F 1 C. warm milk; 110 to 115 degrees F. 1/3 C. sugar 1/2 C. butter or margarine; softened 1 t. salt 2 eggs 1/4 C. o
Parmesan Knots
by sgre52160
1 tube refrigerated buttermilk biscuits 1/4 cup oil 3 tbsp grated parmesan cheese 1 tsp garlic powder, dried oregano and dried parsley flakes Cut each biscuit into thirds. Roll each piece into 3
by sgre52160
1 tube refrigerated buttermilk biscuits 1/4 cup oil 3 tbsp grated parmesan cheese 1 tsp garlic powder, dried oregano and dried parsley flakes Cut each biscuit into thirds. Roll each piece into 3
view more member recipes
