Pull Apart Cheesy Garlic Knots
(from RV Brat Recipes’s recipe box)
It’s so buttery and cheesy and garlicky, it’s the perfect side for a saucy pasta dish, or works great as an appetizer with some Italian pasta sauce!
Categories: Appetizer /, Bread /
Ingredients
- Yeast - 2 tsp active dry, or 25 g fresh
- Sugar - 1/2 tsp
- Water - 1 1/3 cups, lukewarm
- All purpose flour - 3 1/2 cups
- Salt - 2 tsp
- Olive oil - 2 tbsp
- Butter - 1/4 cup, melted
- Parsley - 1 tbsp, dried
- Garlic - 3 cloves, pressed
- Parmesan cheese - 1/4 cup, finely grated
- Mozzarella - 1/2 cup, shredded
Directions
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Dissolve the sugar and yeast in the water, and let sit until foamy, about 5 minutes.
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In a large bowl, stir together the flour and the salt, then stir in the yeast mixture and olive oil and combine well.
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Turn out onto a floured surface and knead for about 6 – 8 minutes, until smooth and elastic.
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Form the dough into a ball, and return it to the large bowl, drizzle a little olive oil over it, roll it around to coat well, then cover with a towel and allow to rise in a warm place until doubled in size – about an hour.
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Mix the melted butter, parsley and garlic in a small bowl and set aside.
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In another small bowl mix together the cheeses and set aside.
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Punch the dough down and separate into small, golf ball sized balls – you should end up with about 20 balls.
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Roll each ball into a rope and tie into a knot.
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Dip each knot into the melted butter mixture and place half of them on the bottom of a spring form pan, not quite touching.
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Sprinkle half of the cheese mixture over them, then stack the remaining knots on top and sprinkle on the rest of the cheese.
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Cover the pan with a towel and allow to rise again, this time about 30 minutes.
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Heat the oven to 350 F (175 C) and bake for about 35 – 40 minutes, or until golden brown.