Parmesan-Garlic Knots

Pair your favorite soup, salad or pasta dish with these savory, butter-drenched rolls. Blogger Stephanie Wise of Girl Versus Dough shares a favorite recipe.

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Prep Time 35 min
Total Time 2 hr 30 min
Servings 10

Ingredients

Rolls

3/4: cup warm water (105°F to 115°F)

1: package regular active dry yeast (2 1/4 teaspoons)

1: cup Gold Medal® unbleached flour

3/4: cup Gold Medal® whole wheat flour

1: teaspoon sugar

1: teaspoon salt

1: tablespoon olive oil

: Cooking spray

Topping

5: tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt

4: teaspoons finely chopped garlic

1/4: cup chopped fresh parsley

1/4: cup grated Parmesan cheese

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Directions

1 In small bowl, stir warm water and yeast with whisk. Let stand until foamy, about 5 to 10 minutes.
2 In medium bowl, mix flours, sugar and salt. Make well in center of mixture; add 1 tablespoon oil and the yeast mixture. Stir together just until combined.
3 Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic, adding more flour as necessary. Shape dough into a ball; place in large bowl. Drizzle with a small amount of olive oil, turning dough to coat with oil. Cover with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
4 Line cookie sheet with cooking parchment paper or silicone baking mat. Gently push fist into dough to deflate. Divide dough in half; shape each half into 5-inch square about 1/2 inch thick. Cut each square into 5 (1-inch) strips. Lightly flour strips and quickly tie each strip into a knot. Place about 2 inches apart on cookie sheet. Lightly spray rolls with cooking spray. Cover loosely with plastic wrap; let rise until slightly puffy, about 30 minutes.
5 Heat oven to 400°F. Uncover rolls. Bake 15 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack; place sheet of cooking parchment paper or waxed paper under rack. Cool slightly.
6 Meanwhile, in small saucepan, melt butter over medium-low heat. Cook garlic in butter 1 to 2 minutes, stirring frequently, until tender. Stir in parsley; remove from heat. Brush butter-garlic topping over rolls; sprinkle with cheese. Serve warm.