By now, you all must have known my love to bake breads at home. The smell that lingers through the entire house while the bread is baking, transports me to another world. It’s been a while since I baked bread and was really craving for that smell again. So made up my mind to make these soft and pillowy Parmesan and Garlic knots. These are super super delicious, if I can say so myself. The butter and garlic poured on top takes these to a different level and the grated Parmesan that melts over the hot knots makes them irresistible.
I used to make these knots with only All purpose flour a few years back, when I did not had access to vital gluten and bread flour and they turned good too. But now with vital gluten easily available, I add a little to the APF and that makes the knots even more soft. So here is how I do it.
All you need is
Bread flour – 2 cups ( If bread flour is not available, you can make your own. Measure 2 cups all purpose flour. Then remove 2 tbsp from it and replace with 2 tbsp vital gluten. I have made these knots with only APF in the past and they came out good too. )
Active dry yeast – 1 and 1/2 tsp
Warm water – 1/2 cup
Warm milk – 1/4 cup
Sugar – 2 tbsp
Salt – 1 and 1/2 tsp
Olive oil – 2 tbsp
Egg white – 1 ( If you are a vegetarian, brush your knots with milk )
Butter – 30 gm
Olive oil – 30 ml
Garlic – 8-10 cloves ( finely chopped )
Fresh parsley – 2-3 tbsp ( chopped )
Parmesan cheese to grate on top of the knots.
Method of preparation of Parmesan Garlic Knots
Mix warm water, warm milk, sugar and yeast in a bowl.
Keep aside for 5-8 minutes.
Mix bread flour, salt and olive oil in a bowl.
Add the yeast mixture to the bowl and mix together to make a dough.
Take out the dough on a lightly floured surface and keep kneading with the heel of your hands for 10-12 minutes. ( Kneading is the key guys. Do not compromise on this step )
If using a stand mixer, knead on medium speed for 6-8 minutes )
Lightly oil a bowl and transfer the dough in the bowl.
Cover the bowl with a moist cloth and keep it in a warm place for 2 hours, till the dough doubles in size.
Lightly punch the dough.
Divide the dough into 15 equal pieces.
Lightly oil your work surface and roll each piece into a ball on it.
Roll each ball into a 7-8 inch long cylinder and then bring the ends together to make a knot.
Grease a baking sheet and line the knots on the sheet keeping a distance of 1 and 12 inch between each knot.
Cover with a lightly greased cling film.
Keep in a warm place for an hour.
Pre heat the oven to 200 degrees C.
Set the oven on TOAST MODE where both the heating elements with work. ( In my oven it is represented by two parallel lines )
Mix egg white with a tbsp of water.
Lightly brush the egg wash on the knots.
Bake for 15- 20 minutes, till slightly browned form the top.
Meanwhile heat butter and olive oil in a pan.
Add garlic when the is hot.
Cook till garlic is slightly browned.
Add parsley and switch off the heat.
When the knots are done, pour the butter mixture over them.
Grate Parmesan over the hot knots.
These are best served straight from the oven. Can be stored in an airtight container for a day. Heat in a microwave for 10 seconds before serving.