Garlic Knots

I have been watching Emeril Lagasse since the Food Network actually had cooking shows.  Who didn't love his show with the band and all the BAM!  I have always enjoyed his recipes, I love the way he cooks.  I made a few changes from his garlic knot recipe, but that is what these are based off of.  I really need to invest in a kitchen scale.  I am absolutely terrible at making any sort of bread product in any way even, especially rolls.  No matter, they all still tasted quite delicious.

Garlic Knots

2/3 cup warm water (105 to 115 degrees F)
1 ½ teaspoons yeast
½ teaspoon honey
3 teaspoons extra-virgin olive oil, divided
2 cups unbleached all-purpose flour
½ teaspoon salt
¼ cup butter
1 tablespoon minced garlic
2 teaspoons olive oil
½ teaspoon salt
3 tablespoons grated Parmesan cheese

In the bowl of the stand mixer, combine the water, yeast, honey and 2 teaspoons of the olive oil. Let sit for 5 minutes. Add ¾ cup of the flour and the salt, mix until combined. Stir in the remaining flour, ¼ cup at a time, mixing well after each addition. Knead for 3 to 5 minutes. Toss the dough ball with the remaining oil, cover and let rise in a warm place for 1 ½ hours.

Place the dough on a floured surface and roll into a large rectangle, about 16 x 12 inches. Cut the dough in half lengthwise, then cut into 1” strips. Tie each strip loosely into a knot and place on a Silpat lined baking sheet. Cover and let rise for 30 minutes more.

Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm. Preheat the oven to 375 degrees. Bake the knots for 20 minutes. Brush each knot with the garlic butter and sprinkle with cheese. Serve immediately.

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