Garlic knots

I know, I know – I owe you a crafty post. Tomorrow, promise! But, for today, we have a recipe for what I did with my extra pizza dough! Haha, I’m all about not wasting! I was craving garlic knots. Mostly because I’ve heard of a place near our condo that supposedly has amazing garlic knots. I say supposedly because I’m afraid I’ll get hooked if I try them. So, I decided to make my own! Thank you, Emeril, for this amazing recipe. I will say that these will scare all those vampires away…VERY garlicky, but oh-so-yummy! I LOVE garlic. So, this was perfect; but, if you don’t like garlic as much, just use less! Enjoy these! And, try not to talk too closely with people after eating them! 😉

Lookin’ good!

Mmmmm!

 

What you need:
Basic Pizza Dough, recipe follows
1/2 cup unsalted butter
3 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon coarse sea salt
1/4 cup grated Romano cheese
2 tablespoons chopped fresh parsley

What to do:
Prepare Basic Pizza Dough as recipe instructs (added below for your convenience) and set aside to rise.

Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.

Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.

Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.

Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.

Basic Pizza Dough

1 cup warm water (105 to 115 degrees F)

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

3 cups unbleached all-purpose flour

1 teaspoon salt

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.