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Garlic Rosemary Knots




Source of Recipe


marthastewart.com


List of Ingredients




Makes 24



3/4 cup extra-virgin olive oil

3 tablespoons chopped fresh rosemary

2 cloves garlic, finely chopped

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

All-purpose flour, for dusting

Potato Rolls dough recipe, made through step 3



Recipe



1. Heat oven to 375º. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.

2. Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.

Potato Rolls

Makes 30 to 35 rolls



2 small russet potatoes, peeled and cut into 2-inch pieces

2 packages active dry yeast

2 tablespoons sugar, plus a pinch

1 cup buttermilk, room temperature

6 tablespoons butter, melted and cooled, plus more for bowl and plastic wrap

4 teaspoons coarse salt

5 1/2 cups to 6 1/2 cups bread flour, plus more for dusting

1. Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.

2. Cool reserved liquid to 105°. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.

3. Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.

4. Heat oven to 375°. Line three large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.