- 3 cups bread flour
- 1 tbsp sugar
- 2 tsp instant yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1/4 cup skim milk
- 1 cup warm water
- 1/3 cup rosemary chopped into small pieces
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.
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.
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.
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.
Bake in a pre-heated 375°F oven for 15 minutes or until golden brown.
Serve warm. You can add additional chopped fresh rosemary for garnish and color.
Recipe adapted from My Kitchen Snippets who adapted it from King Arthur's Flour.
Rosemary Bread Knots
Amount Per Serving (1 roll)
Calories 114 Calories from Fat 18
% Daily Value*
Vitamin A 25IU1%
Vitamin C 0.3mg0%
Net Carbs 19g38%
* Percent Daily Values are based on a 2000 calorie diet.