Garlic Rolls and Knots


1 batch of NY Style Dough

Garlic Mixture:

1/2 lb. butter

1 tablespoon granulated garlic

2 tablespoons Italian Parsley, finely chopped

Romano Cheese

For Garlic Rolls:

Stretch and shape dough evenly into an 18″ circle. Distribute 1 tablespoon oregano over dough surface. Using a pizza cutter, cut dough into 16 equal pieces by cutting it as if you were cutting a pizza. Starting with the outer edge, roll each dough piece towards the middle. Place on a lightly oiled baking sheet. Cover with plastic and allow to proof for 1 hour. Cook in a preheated 500F oven until browned. Remove and brush with garlic mixture.Sprinkle desired amount of Romano cheese over all.

For Garlic Knots: 

Stretch and shape dough into a 16″ square.Distribute 1 tablespoon oregano over dough surface.Using a pizza cutter, cut dough into 1/2″ X 4″ strips (they can actually be any size you want). Tie in a knot. Place on a lightly oiled baking sheet. Cover with plastic and allow to proof for 1 hour. Cook in a preheated 500F oven until browned. Remove and brush with garlic mixture. Sprinkle desired amount of Romano cheese over all.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s