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Garlic Knots

NatillaLiz

Mrs. Garcia
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#1
I am a garlic Knot Junkie!!!!!!!

You can do it this way:

Dough Ingredients:
Basic Pizza Dough:

1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

1 cup warm (110 to 115 degrees) water
2 tablespoons oil
1 teaspoon sugar
1/2 teaspoon salt
3 1/2 cups flour
1 tablespoon dry yeast

Garlic Butter Ingredients:

2 tablespoons oil
2 tablespoons butter
4 garlic cloves, minced
1/2 teaspoon salt

Instructions:
1. Combine first four dough ingredients in a large bowl. Add flour and dry yeast all at once and stir. Knead dough for 8-10 minutes, adding more flour if necessary to make a smooth, elastic dough. Cover and set dough in a warm place to rise for about 30 minutes.*

2. While dough is rising, heat oil and butter in a skillet over medium-low heat. When butter is melted, add garlic and salt. Cook and stir for about 5 minutes. Remove from heat. Grease 2 large baking sheets.

3. Punch down dough and roll out on a floured surface into a 12 x 12-inch rectangle. Using a pizza cutter, cut dough into 12 strips, each being one inch wide. Cut strips in half, ending with a total of 24, 5 x 1-inch strips.

4. Tie each strip into a knot. Transfer 12 knots onto each greased baking sheet. Cover with a towel and let rise in a warm place for 20-30 minutes, until nearly doubled in size.

5. Preheat oven to 375 degrees. Uncover knots and brush lightly with some of the garlic butter, trying to get the bits of minced garlic (not just butter) on the rolls. Bake for 15-20 minutes, rotating sheets halfway through baking.

6. When rolls are done, immediately transfer to a large bowl. Pour remaining garlic butter over rolls and toss to coat.

Additional Notes:
*I usually turn my oven on "warm" for 2-3 minutes; then I turn off the oven and set my bowl of dough inside to rise, closing oven door.

Or! Emeril Lagasse's way:

Ingredients
Basic Pizza Dough, recipe follows
1/2 cup unsalted butter
3 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon coarse sea salt
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley

Directions
Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.

Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.

Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.

Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.

Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.

Basic Pizza Dough:

1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Yield: dough for 1 (15-inch) pizza
 
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