The only ingredients we had on hand for dinner tonight were spaghetti and tomato sauce. My favorite part of going out for Italian food is the bread basket, so I decided to make garlic knots.
I started with a basic pizza dough and rolled out 16 ropes after the dough had risen for an hour. Once I had the ropes rolled out, I tied them into delicate knots, brushed them with a little olive oil and baked them for 10 minutes.
I topped the knots with a garlic & parsley butter, along with a shaving of Parmesan cheese. They were delicious on their own, but tasted even better when I dipped them in the leftover marinara sauce from our spaghetti.
2 1/4 oz. packets of active dry yeast
1/4 cup extra virgin olive oil
2 tbsp sugar
4 cups all purpose flour
2 tsp sea salt
1 1/2 cups warm (about 115 degrees) water
Garlic & Parsley Butter
makes about 1/2 cup
1 stick butter
1 cup chopped Italian flat leaf parsley
pinch of salt
5 cloves of garlic, minced
Heat butter over medium heat until melted. Add minced garlic and cook until light golden brown, being careful not to burn. Add parsley, salt and pepper and stir to combine. Cook on medium low for 5 minutes, then take off the heat.
Preheat oven to 375 degrees.
Pour water into big bowl and sprinkle both packets of yeast on top. Mix together and let stand about 8 minutes, until frothy.
Mix sugar, oil and salt into yeast mixture and combine. Add flour in small amounts, mixing as you go, until a sticky ball is formed. Pat loosely into a ball and transfer to an oiled bowl. Brush the top of the dough lightly with olive oil and cover loosely with plastic wrap or a kitchen towel. Place bowl in warm, dry place for an hour, until the dough has doubled in size.
Once the dough has risen, flip onto a floured surfaced and cut into 16 strips. Take each strip and tie it into a knot, and lay on an oiled baking sheet. Bake for 10 minutes, or until light golden brown. Top immediately with garlic butter and freshly shaved Parmesan.