Garlic Knots

Post date: Jan 17, 2018 6:40:07 PM

1 3/4 teaspoons active dry yeast

1/2 teaspoon sugar

3/4 cup warm (110 degrees) water

4 tablespoons butter, divided use

1 heaping tablespoon minced and mashed garlic

2 green onions, roots trimmed, finely chopped

1 slice bacon, cooked and finely chopped, optional

2 cups all-purpose flour

1/2 teaspoon salt

3 ounces shredded cheddar cheese, divided use

Line a rimmed baking sheet with parchment paper.

In a spouted measuring cup, combine the yeast, sugar and warm water. Stir to combine. Set aside.

In a small skillet, heat 1 tablespoon of the butter over medium-low heat until foamy. Add the garlic, green onions and bacon (if using). Cook, stirring frequently, for 5 to 7 minutes or until garlic and green onions are very tender. Remove skillet from heat and stir in 1 tablespoon of the remaining butter. Set aside.

In the bowl of a stand mixer fitted with the dough hook (alternately, dough can be mixed in a large bowl using a sturdy spoon and kneaded by hand) combine the flour, salt and garlic mixture. Stir to combine. With the mixer on low speed, slowly pour in the water-yeast mixture and mix until no dry streaks of flour remain, scraping the sides of the bowl with a rubber spatula, if necessary. Increase speed to medium-low and knead until dough is smooth and elastic, about 8 minutes. Add 2 ounces of the cheese and knead to incorporate. Gather dough into a ball and place in a large greased bowl. Cover with plastic wrap and let rise until doubled, 1 to 1 1/2 hours.

Punch dough down and pat into a 6-by-12-inch rectangle on a lightly floured surface. Using a sharp knife or pizza cutter, cut dough into 10 to 12 (6-inch) strips. Working with one strip at a time (keep the remaining strips covered with plastic or a tea towel), roll and stretch each strip into a 10-inch rope. Shape each rope into a knot by tying it into a loop, then tucking one end under and one end over. Pinch ends to seal. Place knots, 2 inches apart, on the parchment-lined sheet. Cover with plastic and let rise again until almost doubled, about 1 hour.

Heat oven to 425 degrees. Melt the remaining 2 tablespoons of butter.

Bake knots 7 minutes, brush with melted butter and sprinkle with the remaining cheese and return to oven and bake 5 to 7 minutes more or until golden brown.

Serve warm, brushed with additional butter, if desired.

Makes 10 to 12 knots.