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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 48 |
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Coming from a huge Italian family, in Brooklyn, we were brought up eating Garlic Knots dunked in Grandma's favorite Marinara Sauce. They're not hard to make at all. Ingredients:
1 pkg. yeast |
1 cup water |
1 t. sugar |
4 cups flour |
1 tsp salt |
3 t. olive oil |
4 to 5 lg. cloves garlic |
1/2 cup olive oil |
1/2 cup corn oil |
salt to taste |
garlic powder to taste |
1/4 cup grated romano cheese |
Directions:
1. Combine yeast, water and sugar in a bowl and allow to proof. Add the flour and salt and mix with an electric mixer until well combined. Add the olive oil. Knead for 10 minutes or until dough is smooth. Divide dough in half. Brush dough with a little extra olive oil on all sides and allow to rise in a shallow pan for 60 minutes, covered with plastic wrap and a cloth, or until double in size. Remove dough and place on a flat surface. Roll each piece out with a rolling pin into a 6x12 inch rectangle. Cut each into 2(3x12inch) rectangles. Cute each rectangle into 12x3x1 inch strips. Loosely form each strip into a knot taking care not to stretch the dough. Place formed knots 1 inch apart on a greased baking sheet and bake in a 400 degree oven for 10 to 15 minutes or until lightly browned on top. Remove, place in a large bowl. In a blender, process garlic with olive and corn oils until creamy. As soon as the garlic knots come out of the oven, drizzle them with 4 tablespoons of the oil mixture and toss two to three times. Sprinkle with salt and garlic powder and toss until knots are well coated. Sprinkle with Romano Cheese and toss once more.
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