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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (36g) Recipe makes 12 servings |
||
| Calories 115 | ||
| Calories from Fat 56 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 188mg | 7% | |
| Potassium 37mg | 1% | |
| Total Carbohydrate 11.4g | 3% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.6g | ||
| Protein 3.3g | 6% | |
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Ingredients
Dough
- 1/2 cup warm water
- 1 1/4 teaspoons yeast
- 1 teaspoon honey
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1 1/4 cups flour
- 1/4 cup grated parmesan cheese
Garlicy Sauce for Dough
- 1/4 cup butter
- 3 tablespoons garlic, chopped
- 1/2 tablespoon olive oil
- 1/4 cup grated parmesan cheese
Directions
1
Proof yeast in water, honey and oil. Let sit for about 5 minutes or until foamy.2
Once proofed add 1 cup of the flour mixed with salt and cheese to the yeast mixture stirring until very smooth.3
Add the rest of the flour a little at a time stirring well after each addition of flour.4
Once flour is added knead on a floured surface for about 5 minutes or until smooth.5
Place dough in an oiled bowl, turning to coat, and let rise for about 1 1/2 hours covered with a towel.6
Grease a baking sheet and preheat oven to 375°F.7
Roll risen dough out into a rectangle and spread oil over dough then and cut into 12 strips. Tie each strip into a knot and place on the baking sheet. Cover and let rise again for about 30 minutes.8
While dough is rising again mix butter and garlic in a saucepan over low heat for about 2-3 minutes.9
Bake for about 20 minutes then coat with garlic butter and sprinkle with cheese and enjoy!
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Featured Reviews for This Recipe
From: Chef floWer
On May 11, 2008
Yummy! Very easy buns, I double the serving and got 18 knots. I allowed them to rise for about 3 hours, then I made them into knots and let them rise again for 30 mins, then they raised more in the oven. I didn't glaze them when they came out of the oven, but I served the butter sauce in a small bowl for everyone to help themselves at the table. These were made for my daughters 5th birthday party. Thank you Anme
From: Mom of 5 Munchins
On May 9, 2008
These were great! After reading the reviews I made 1.5 times the called for amount and got 9 knots out of the dough. BUT I did not anticipate how much they would double up while resting and they turned out huge! I would cut them into smaller strips next time. I baked at 325 instead of 375 as my propane oven is HOT and burns stuff easy. These would be great as breadsticks too (which is how I am making them tonight) brushed with just butter for my garlic hating kids. The only thing is I can't figure out where the olive oil in the sauce is supposed to go - there is no mention of it in the directions. I used it to brush the knots before baking instead of putting it as part of the sauce. Also steps 6 and 8 seem a bit out of order - I didn't preheat my oven until the dough was almost done rising the second time and I didn't heat the sauce until they were almost done baking.
From: Mishkapett
On Apr 1, 2008
These were very good and easy to make. It does make a small batch of 12, so if you need more, double the recipe. I followed the recipe exactly with the exception of using rapid rise yeast. When they were done, I used the garlic sauce as is, but added some additional garlic seasoning that has some colored bits in it to give it some color...and alot of garlic flavor...we love garlic!! These were very good...crispy outside and soft inside. We will make again!1 Thanks for a great recipe!
From: MarraMamba
On Aug 22, 2007
Delicious, i made a few mistakes and they still were great. I forgot the last half hour rising, i was so tired, so they were a little smaller than they would have been. Flavor was excellent though. I did find it easier to proof in 1/4 cup of water with yeast and honey first then add the oil because it took so long to proof, and threw out the first set of water/yeast/honey and just added the extra 1/4 cup water and the oil to it once proofed
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