Tuesday, April 16, 2013

Everything-Crusted Parmesan Knots


EVERYTHING-CRUSTED PARMESAN KNOTS
1 1/4 C 110-115 degree water
3 C flour
1/2 C parmesan cheese
1 packet yeast
1 teaspoon salt
1 teaspoon sugar
2 T olive oil
1 T garlic flakes
1 T dried minced onions
1 T poppy seeds
1 T sesame seeds
2 teaspoons fresh cracked black pepper
1/2 to 1 T salt (to taste)
Olive oil

Put the yeast, water, and sugar in the bowl of a stand mixer.  Let sit about five minutes or until it starts foaming.  Add in the salt, flour, parmesan cheese, and olive oil.  Knead until well mixed and the dough becomes a ball.  Place the dough in a large greased bowl, cover, and let rise until tripled, at least 1 hour to 1 1/2 hours.

While the dough is rising, combine the garlic flakes, minced onions, poppy seeds, sesame seeds, black pepper, and salt.

When the dough has risen, roll the dough out into a large rectangle, about 1/8 inch thick.  Divide the dough into about 8 equal strips.  Twist the ends of the dough around on itself, resembling a knot.  Lightly brush each knot with olive oil and sprinkle the seasonings on each knot.  Place on a sheet pan, cover, and let rise until they have risen quite well, at least an hour, maybe an hour and a half.

Bake the rolls at 350 degrees for 20-25 minutes or until lightly browned and cooked through.

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