Garlic Knots
The use of frozen bread dough makes it possible for you to have restaurant qualitygarlic bread knots in no time!I am so very sorry for what I am about to do. Please forgive me. I realize it’s a new year, and if you are like me you are watching the carbs. And if you are not like me well then this is going to be right up your alley! Just think how wonderful life could be with a garlic knot on your plate, in your hand, in your mouth, IN YOUR BELLY!! Your family will think you, quite literally, are thebomb.com. I’m pretty sure they will be snapping some chat, and face booking, and bragging you up on twitter and what ever other social media there is out there that allows braggatory pics and posts.
Let the little frozen balls of heavenlyness thaw and double in size. While this is happening you can get your herb butter ready.
Stretch one roll in to a rope about 8 inches long.
Stretch a second roll into a rope, make a cross or X.
Grab two of the ends and bring them together making a knot, almost like you are making a paper chain but knotting the ends instead of sticking them together.
Do the same with the remaining loose ends.
When all dough balls have been stretched and knotted dip them into butter herb mixture and place on a baking sheet, or in a pan. Place in a 400 degree oven for 15 minutes.
Remove and brush with any remaining herb butter.
Now tie your hands behind your back, and yell dinners READY! If you leave your hands free and wait even one minute, you will not be able to contain yourself, and the next thing you know your family will be slapping your buttery face trying to wake you up after your overdose of garlic knots. True story. Er I mean this could very well happen.
These rolls go well with anything and everything. Italian fare, steak dinner, a hearty soup or chowder. The recipe below is for four garlic knots. I’m trying to ease you in to this addiction slowly, by weeks end you will no doubt be making 8 or 12 of these at a time. They’re good warmed up, or sliced and made into a sandwich, so why not make scads of them. Dozens. Who’s going to stop you? Not me. Certainly not your family.
I love all things bread, as does my family. The biggest annoyance to us is when we go out for dinner and we watch another table, of guests, fail to eat their basket of bread as we ask for our fourth! “Oh sheesh just give us their bread will ya!!”
Enjoy! XO Sheila
Garlic Knots
Ingredients
- 8 Rhodes frozen dinner rolls
- 6 tbsp butter softened, slightly melted
- 2 tsp grated, or finely minced fresh garlic
- 2 tbsp finely chopped parsley
- 1/2 tsp Italian herb blend
- 1/2 tsp course sea salt + more for sprinkling on top after taking out of the oven
- fresh ground pepper to your taste
Instructions
Note: Set rolls out on a plate 2 hours in advance to thaw and double in size.
preheat oven to 400°
- In a medium sized dish combine softened/slightly melted butter with parsley, garlic, Italian Herb blend, salt, and pepper, set aside.
- When rolls are completely thawed and have doubled in size take roll and stretch out into an 8 inch long rope, lie it on baking sheet do the same with second roll, lie it crossways on first roll making an X. Bring two of the sides together and tie a knot, creating a link type shape, do the same with the other two loose ends. Secure ends by pinching dough together. Repeat this 4Xs.
- Dip each knot into butter, covering entire knot with herb mixture, return to baking pan or sheet. Bake at 400 degrees for 15 minutes. Remove from oven and brush knots with remaining herb butter mixture. And sprinkle with a little extra sea salt.
