28
These soft rolls are great to serve along with soups. They can also be
sliced to hold a hamburger or your favourite sandwich combination.
parmesan
herb knots
Combine the granulated sugar, yeast and 1 cup
(250 ml) warm water in the Cuisinart mixing bowl. Stir
and let stand 5 minutes to proof.
Insert the dough hook. Add the 1¼ cups (300 ml) of
cool water, powered milk, potato flakes, ¼ cup olive oil,
salt and 5¾ cups (1.4 L) of the flour to the yeast
mixture. Mix on speed 2 for 2 minutes. Add the
parmesan cheese and turn to speed 3. Mix until
completely incorporated. Add the remaining flour one
tablespoon at a time, if necessary until 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 (7.6 L) resealable freezer weight plastic bag.)
Combine
1
⁄
3
cup (75 ml) olive oil and Italian seasoning
and let stand while dough rises. Line 2 baking sheets
with parchment paper.
Punch dough to deflate and divide into 24 equal
portions (about 2¼ ounces [65 g] each). Roll each into
a 12-inch (30 cm) 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.
Twenty to thirty minutes before baking, preheat oven to
350°F (180°C). Brush lightly with herbed olive oil
mixture. If desired, sprinkle each with ½ teaspoon (2 ml)
of the optional Parmesan cheese. Place in preheated
350°F (180°C) 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.
15 ml
1 tablespoon
granulated
sugar
20 ml
4 teaspoons active
dry
yeast
250 ml
1 cup warm
(105-110°F [40°- 45°C])
water
300 ml
1¼ cups cool
(70°F [21°C]) water
125 ml
½ cup fat free
powdered
milk
125 ml
½ cup potato flakes
(instant mashed
potatoes,
unflavoured)
50 ml
¼ cup extra virgin
olive
oil
7 ml
1½ teaspoons salt
1.6 - 1.75 L 6½ to 7 cups
unbleached,
all-purpose
flour
175 ml
¾ cup freshly grated
Parmesan
cheese
75 ml
1
⁄
3
cup extra virgin
olive
oil
15 ml
1 tablespoon Italian
seasoning
50 ml
¼ cup freshly grated
Parmesan
cheese
(optional)
Makes 24 rolls
