- 3/4 杯 温水 (110-115°F)
- 1 (0.25oz) package (7g) or 2 1/4 茶匙s 铂酵母
- 1/2 汤匙 砂糖
- 2 杯 中筋面粉
- 1 汤匙 无盐黄油 (软化)
- 1 茶匙 食盐
- 橄榄油 (刷牙)
- 3 汤匙 黄油 (融化)
- 1/4 杯 grated fresh Parmesan cheese
- 2 茶匙 新鲜的香菜 (切碎)
- 1 茶匙 干牛至
- 1 丁香 大蒜 (开采)
- 1 茶匙 粗盐
- In the bowl of a stand mixer fitted with dough hook, add 温水. Sprinkle water with yeast and sugar. Stir and let stand 5-10 minutes until foamy. Mix in flour, 黄油 and salt. 开始搅拌. If dough is too sticky add a 汤匙 or two of flour. Knead for 6-10 minutes total. 面团 should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. (Can also be kneaded by hand, which will take closer to 10 minutes to achieve a smooth dough.)
- Cover with plastic wrap and let dough rise for 60-90 minutes or until doubled in size. Lightly grease 2 large baking sheets or line with non-stick baking mats. 拨出.
- Place dough on a lightly floured surface. 分一半. Press each dough into a rectangle. Slice the dough into strips of about 1×5-inches long. 把这些条切成两半. Roll each piece on the counter and then tie each strip loosely into a knot, str等hing gently if necessary. Dust counter with flour as necessary to prevent sticking. Place on prepared baking sheets about 2-inches apart. 刷上橄榄油. Cover with plastic wrap or a clean towel and let rise in a warm spot for about 30-60 minutes.
- Meanwhile, towards the end of rising time, preheat oven to 375°F. In a small bowl, combine the melted 黄油, Parmesan cheese, parsley, oregano and minced 大蒜.
- Brush knots with half the mixture.
- Bake until golden brown, about 20 minutes. Remove from oven and brush with remaining 黄油 and herb mixture. 温暖的服务.