Last week, one of Baby Brother’s coworkers brought a bunch of herbs to work to share with her coworkers. I came home to the aroma of fresh rosemary, chives and oregano.

Since then I’ve been cooking with them like crazy. I love the intoxicating  smells and the flavors they add to food. I especially adore the rosemary which I’ve been using on roasts, in my baking, etc. One of the things I baked were these rosemary bread knots. Basically garlic knots, except with rosemary instead.


Normally garlic knots are coated with some oil and garlic. I skipped that for these, choosing to leave them plain and less messy. These make nice bread rolls, though I overbaked mine slightly.

I used a recipe for garlic knots I had previously used, and adapted it for the rosemary. I would have liked my knots to be a little fluffier as these were more of a chewier bread roll.  I’ll have to experiment with more garlic knot recipes in the future.I am also submitting this post to yeastspotting

Recipe adapted from My Kitchen Snippets who adapted it from King Arthur’s Flour.

Rosemary Bread Knots
Author: Kirbie’s Cravings
Prep time: 2 hours
Cook time: 15 mins
Total time: 2 hours 15 mins
Ingredients
  • 3 cups bread flour
  • 1 tbsp. sugar
  • 2 tsp. instant yeast
  • 1 tsp salt
  • 2 tbsp. olive oil
  • 1/4 cup milk
  • 1 cup warm water
  • 1/3 cup of rosemary, chopped into small pieces
Instructions
  1. In the bowl of a stand mixer combine the flour, yeast, sugar, salt. Add the olive oil, milk, rosemary and water. Mix until ingredients until it form into a ball.
  2. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in size.
  3. Divide the dough into 15 pieces. Roll each piece into a long rope about 10-12 inches long and tie into a knot, Take the ends of the knots and tuck into the middle of the knot.
  4. Place the knot on a baking sheet lined with parchment paper. Cover with a towel and set it aside to rise for about 30 minutes.
  5. Bake in a pre-heated 375 degree F oven for 15 minutes or until golden brown.
  6. Serve warm. You can add additional chopped fresh rosemary for garnish and color.

 

   

2 Responses to “Rosemary Bread Knots”

  1. jess white @athriftyfoodie — July 19, 2011 at 12:47 am

    love these, cant wait to make them. i love how rosemary automatically makes you feel like you’re in italy!

    • Kirbie replied: — July 19th, 2011 @ 7:46 am

      I haven’t yet been to Italy yet, but I plan on going soon!

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