This recipe is a lot easier than it looks, and I’ve been told that these knots put Red Lobster’s biscuits to shame. Enjoy.
Serves 8 (depending, I’ve known a few people who have eaten 5 knots in one sitting – not mentioning names).
Total cook time: about an hour
3 cups all-purpose flour, plus more for dusting
1 to 1 ½ cups warm water
¼ cup warm water + 1 package rapid rise yeast + 1 tsp. sugar
1 tbsp. olive oil, plus more to coat
Dash of salt, pepper
1. Dissolve yeast and sugar in the ¼ cup water. Set aside 10 minutes, until foamy.
2. Add flour, oil, salt, and pepper to a large bowl. Add yeast mixture. Slowly mix in the remaining water. The dough will be a little sticky, just add flour until you can knead it without it sticking.
3. Knead for 5 minutes. Shape into a ball, coat with olive oil, and cover with a damp towel.
4. Let rise for 25 minutes.
5. After the dough has risen, roll it out into a 12 inch by 12 inch square. Cut in half, and then cut the halves into 6 inch by 1 inch strips. Spray a baking sheet with olive oil.
6. Take each strip and knot it. Place on baking sheet.
7. Let the knots rise for another 20 minutes.
8. Preheat oven to 400º F.
9. Once the knots are ready, brush them generously with the garlic “butter” (recipe below). Bake for 18 to 20 minutes, until golden-brown.
10. Coat the knots with the remaining garlic butter.
7 cloves garlic, minced or diced¼ cup fresh parsley, finely chopped
½ cup Earth Balance buttery spread
¼ cup olive oil
Dash of salt
1. While the dough is rising, add all ingredients to a pot. Bring to a boil. Reduce heat to medium low and simmer 15 minutes, stirring every few minutes.