Rosemary Bread Knots
These rolls have a slightly chewy texture and are flavored with fresh rosemary.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from My Kitchen Snippets who adapted it from King Arthur's Flour.
Serving: 1roll, Calories: 114kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Sodium: 158mg, Sugar: 1g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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