Ingredients: |
Ingredients: 1 pkg active dry yeast
1¼ cups warm water (105º-115ºF)
1 TBSP olive oil
1tsp salt
3-3½ cups all-purpose flour
1 cup whole-wheat flour
½ cup chopped fresh rosemary, basil, oregano, and thyme or 1½ tsps mixed dried Italian herbs
Glaze
1 large egg
1TBSP water
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Directions: |
Directions:In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir oil and salt into yeast mixture. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat in all-purpose flour and whole wheat flour, ½ cup at a time, until a soft dough forms. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1½ hours. Preheat oven to 400ºF. Grease a baking sheet. Punch down dough. On a floured surface, knead dough until smooth and elastic, 2 minutes. Knead in herbs. Roll dough into a long rope; cut into 12 equal pieces. Roll each piece into a 6-inch rope. Tie each rope into a knot; tuck ends under. Place rolls, 2 inches apart, on a prepared baking sheet. To prepare glaze, mix together egg and water. Brush rolls with glaze. Bake until golden and bottoms sound hollow when tapped, 30 to 35 minutes. Transfer rolls to a wire rack to cool slightly. |
This recipe for Savory Herb Knots is from