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very warm water
2 1/4 teaspoon active dry yeast
1/4 cup +1/4 teaspoon granulated sugar
1 1/3 cup milk , warmed
5 tablespoons butter , softened
1 large egg
1 1/2 teaspoon salt
4-4 1/2 cups all-purpose flour
1 Tablespoons olive oil
1 Tablespoons butter , melted
1 teaspoons garlic powder
1/2 teaspoon dried parsley flakes
Marinara sauce , for dipping (optional)
US Customary - Metric
*Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy.
*Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/4 cup sugar, warm milk, butter, egg and salt. Blend mixture until combined.
*While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
*The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
*Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
*Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
*Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).
*Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
*Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
*Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
*Bake for 10-12 min. or until lightly golden on top.
*While they're baking, make the garlic sauce by combining all ingredients in a small bowl.
*After removing knots from oven, while still warm, brush them lightly with garlic sauce.
originally posted by: DrumsRfun
a reply to: zosimov
The second pic looks amazing and delectable.
Spontaneity is a great thing, don't get frustrated about it, just keep trying new things and try to not think you failed.
Can't translates into.
It seems like you did fine and they look great.
originally posted by: AugustusMasonicus
a reply to: zosimov
Nice job, Zos, soon you will open your own pizzeria and slave away 12-14 hours a day dealing with the public.