From the kitchen of Stephanie Knewasser
Start these about 8 hours before you want to serve them. Time is the key to these turning out right.
In a bowl, mix with a spoon, then by hand:
2 1/3 c bread flour
1 tsp salt
1/2 tsp sugar
1 c warm water
1/8 tsp yeast
Dough will be sticky.
Cover bowl leave on counter.
Every hour, wet hands with water (this helps with handling the sticky dough),
Stretch and fold dough a couple times, cover.
It’ll become easier to handle as time passes.
Divide dough into 12 pieces.
Coat pieces in oil.
With oiled hands turn into ropes.
Form ropes into knots.
Place on a silicone baking mat.
Bake @ 375 until golden, 20 – 25 minutes.
Melt:
2 1/2 Tbsp butter
When knots come out of oven, brush with butter.
Sprinkle with:
salt
garlic powder
parsley
Parmesan
NOTES:
- The key to these is time. For proper texture, give the dough time to develop, about 8 hours. I make the dough when I wake up and bake at dinner.
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