22
These soft rolls are great to serve along with soups. They can also be sliced to hold
a hamburger or your favorite sandwich combination.
parmesan
herb knot s
Combine the granulated sugar, yeast and warm water in
the Cuisinart
™
mixing bowl. Stir and let stand for 5
minutes to proof until the mixture is foamy and bubbly.
Insert the dough hook. Add the cool water, powdered
milk, potato fl akes, olive oil, salt and 2½ cups of the fl our
to the yeast mixture. Mix on speed 2 for 2 minutes.
Add the Parmesan cheese and turn to speed 3. Mix until
completely incorporated. If necessary add the remain-
ing fl our, 1 tablespoon at a time, until a soft smooth
dough ball is formed. Set the timer for 4 minutes and
the speed to 3 to allow the dough to knead. Transfer to
a bowl that has been lightly coated with olive oil. Turn to
coat dough and cover with plastic wrap. Place in a warm,
draft-free place to rise until doubled in size, about 1
hour. (May also let rise in a 2-gallon resealable freezer
weight plastic bag.) Combine ¼ cup olive oil and Italian
seasoning and let stand while dough rises. Line 2 baking
sheets with parchment paper. Twenty to thirty minutes
before baking, preheat oven
to 350°F.
Punch dough to defl ate and divide into 18 equal
portions (about 2¼ ounces each). Roll each into a
12-inch rope and tie into a knot. Place on prepared
baking sheet, cover loosely with plastic wrap and let rise
until doubled, about 35 to 45 minutes. Brush lightly with
herbed olive oil mixture. If desired, sprinkle each with ½
teaspoon of the optional Parmesan cheese. Place in
preheated 350°F oven and bake until lightly browned,
about 15 to 18 minutes, rotating the baking sheets after
about 7 minutes. Brush knots lightly with reserved olive
oil mixture. Transfer to a wire rack and let cool 5 to 10
minutes before serving.
2
teaspoons granulated sugar
2¼ teaspoons active dry yeast
2
⁄
3
cup warm (105-110°F) water
¾
cup + 1 tablespoon cool (70°F) water
1
⁄
3
cup fat free powdered milk
1
⁄
3
cup potato fl akes (instant mashed
potatoes,
unfl avored)
3
tablespoons extra virgin olive oil
1 teaspoon
salt
3¼ to 4 cups unbleached,
all-purpose
fl our
½
cup freshly grated Parmesan
cheese
¼
cup extra virgin olive oil
½
tablespoon Italian seasoning
3
tablespoons freshly grated
Parmesan cheese (optional)
Makes 18 rolls
