Saturday, October 02, 2010

Parsley and Garlic Knots

These piping hot knots are pizzeria classic and are unbelievingly addictive. They are called "knots" due to their shape resembling that of a square knot and about the size of a golf ball. They are chewy, garlicky and loaded with fresh parsley. I actually forgot to sprinkle some parmesan cheese to it but even without them they are still good. If you're tired and busy and just don't have time to make your own dough you can always buy some dough from your favorite pizza joint or even buy the frozen dough from the grocery store. You can either brush the garlic coating on before baking or like me I just tossed it in after I baked the bread. Either way they will be good.


For the dough:
Recipe adpated from King Arthur Flour with some changes.

3 cups bread flour
1 tbsp. sugar
2 tsp. dried yeast
1 tsp salt
2 tbsp. olive oil
¼ cup milk
1 cup lukewarm water (you might need 1-2 tbsp more)


Parsley and Garlic Coating:

2 cloves garlic - chopped
3 tbsp. olive oil
2 tbsp chopped parsley
Some salt



1. In the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients until it form into a ball.
2. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in size.
3. Divide the dough into 15 -17 equal pieces. Roll each piece into a long rope and tie into a knot, take the end lying underneath the knot and bring it over to the top and tuck it into the center and take the other end lying over the knot and tuck it underneath and into the center.
4. Put the knot in a baking sheet lined with some parchment paper. Cover with a clean kitchen towel and set it aside to rise for about 30 minutes. In the meantime prepare the garlic herb. Heat up the frying pan over medium; add in the olive oil and garlic. Once the garlic is lightly brown add in the chopped parsley. Continue to stir for a minute and remove from heat and set it aside.

5. Baked in a pre-heated 400 degree F oven for 15-20 minutes or until nicely brown. Once the bread is done, put it in a mixing bowl and toss in the salt, garlic and parsley mixture. Toss until all the knots are well coated.
6. Serve warm or at room temperature.

I am submitting this bread to Yeastspotting

36 comments:

serenechia8@hotmail.com said...

Gertrude..this would be nice for my breakfast tomorrow..please send some over :p Love the taste of fresh parsley on the pizzeria :)

Lyndsey said...

I am going to have to make these! Yummy! My daughter and I love them. Yours look great!

Angie's Recipes said...

Love the herbal garlic coating! I am going to try the recipe, hopefully soon.

wendyywy @ Table for 2..... or more said...

Oh, they are tossed in the parsley and garlic after baked....
This is new to me :)
Thanks for sharing

MarinaV said...

Hi Gertrude, nice little bread, it looks very yummie, but I've never seen it in any pizzeria in Italy :)
Very interesting the herbal tossing after baking, you bring me to some ideas, thanks a lot!

Bake-It-Myself said...

Hello Gertrude! I love eating these, which I used to pick up from the bakery in the morning. I will try your recipe for sure. Tnx for sharing :)

Ho Ho Ho said...

lovely knots... another one to bookmark.

Paula Pereira said...

this brings back memories because we made these in culinary school back in 2002:)

Wendy said...

I love to try your recipe. It looks so good! I only have a hand cake mixer, no paddle and no dough hook. Any suggestions on how I can still make this bread? Thanks.

busygran said...

These are good-looking and I would love to dip it in my creamy mushroom soup!

Robin Sue said...

Tossing the rolls in the garlic mixture is killing me. Wow these look fantastic! I will be making these. Thanks!!

Kay Heritage said...

These look too dangerous for my waistline! So I'll take just a dozen! Looks fabulous.

ReeseKitchen said...

Very interesting! Toss after bake instead of wrapping...I want to try!! Thanks Gert...:)

Jeannie said...

Very unique! I like the way you toss the rolls after baking.

Debs said...

My mouth is watering just looking at your photos. Thanks for sharing, I'm gonna make these soon.

crustabakes said...

i like the shapes this knots take! Hopefully it wont be too hard to re-create myself.

Honey Bee Sweets said...

Thanks for the recipe Gert! Will make for my family & neighbors next week. :)

ICook4Fun said...

Elin, garlic for breakfast ha ha..

Lyndsey, thank you.

Angie, hope you like this.

Wendy, yea I prefer tossing it this way.

Marina, thank you. Maybe the knots are popular only here in the US :)

bake it Myself, hi, you are welcome.

Ho Ho Ho, thanks.

Paula, thanks for stopping by.

Wendy, I guess you have to knead it by hand. But if you are in the US you can always buy the ready fresh dough from the pizza place or from the supermarket.

ICook4Fun said...

Busygran & Robin, oh yea. They are great with soup.

Kay, ha ha eat in moderation should be fine to your waistline :)

Reese, hope you like this.

Jeannie, thanks.

Debs, you are most welcome.

Crustabakes, it is very easy. Just tie a knot and tuck one end to the top and the other end to the bottom.
Bee Bee, hope they like it.

Kitchen Corner said...

I like the shape of these buns! Looks nice!

Pei-Lin@Dodol and Mochi said...

This is an interesting way to make bread such as these. I usually like sprinkle toppings and glaze the breads before baking.

Hey, a HAPPY, HAPPY BIRTHDAY to Carlos! =)

Jess @ Bakericious said...

looks delicious, I like the shape of the buns :).

Sonia (Nasi Lemak Lover) said...

this is new to me, I think to dip in creamy mushroom soup, must be yummy!

Cheah said...

They're so neatly done! Something new to me and so kind of you to share!

MaryMoh said...

These look so pretty and tempting. I love the garlic smell...mmm

Nadia said...

I stumbled upon your blog and really liked it, tried the garlic knots and they came out pretty neat. I paired them with cream of mushroom soup to fix lunch. thanks

A Year on the Grill said...

Found you through tastespotting... Love these, and will be making them soon. Great looking site, will go hunt around now, and will be back soon!

Dave

claire said...

I found you through foodgawker... This is my carb dream! They look amazing!

Shirley @ Kokken69 said...

I do love garlicky bread! They look so soft!

mycookinghut said...

Lovely!! You are really my sifu in baking!

pigpigscorner said...

I can smell the garlic and herbs from here! yum!

Ellie (Almost Bourdain) said...

You have good bread making skill. I always admire your buns. They always look so fluffy and soft.

Nate @ House of Annie said...

Very nicely done! I like the flavors you have here. I'd make some myself, but I'm afraid I'll eat them all, and then these bread buns will go to my buns! ;-)

noobcook said...

every time I see such delicious bakes on your blog, I'm convinced that bakeries are only opened for people like me. Everything you bake at home seem to look much prettier and more yummy ;)

ICook4Fun said...

Grace, thank you.

Pei-Lin, thank you for the birthday wish. Now I can remember both your birthday :)

Jess, thanks.

Sonia, yea this bread good with soup and on it own.

Cheah, thank you.

Mary, yea loads of garlic in this.

Nadia, thanks for stopping by.

A Year on the Grill, thanks for stopping by. Will swing by to your blog :)

Claire, thanks for dropping

ICook4Fun said...

Shirley, me too :)

Leemei, no lah..I am still learning how to make good bread :)

Pigpigscorner, ha ha

Ellie, thank you for you kind words.

Nate, oh yea. This bread can be addictive. You can pop a lot into your mouth withou relizing it :)

Noobcook, thank you. You make me blush. I still have a lot to learn when come to making bread.