Friday, December 7, 2012

"Knot" Rolls... Green Onion - Cilantro Knot Rolls






Pictures say it all... 
all but the recipes...


For the dough...


3 cups All Purpose Flour
1 1/2 TBS Sugar
2 tsp Yeast
1 tsp Salt
2 TBS Olive Oil
¼ cup Milk
1 cup lukewarm Water
  • Break out the Kitchenaid... combine the flour, sugar, salt and yeast.  Mix well
  • Add the oil, milk and water... Mix well
  • Use the bread hook attachment and let the machine knead the dough for @ 8 minutes.
  • Transfer to a bowl, coat lightly with oil, cover and allow to rise for an hour, until the dough has doubled in size.
  • Divide into 16 equal sized pieces.
  • Form the pieces into knots... Roll each piece into a long rope (about a foot long) and tie into a simple knot, take the end lying underneath the knot and bring it over to the top and tuck it into the center and take the other end lying over the knot and tuck it underneath and into the center (don't worry, I have step by step photos at the bottom of this post).
  • Place each knot on a lined baking sheet.  Brush on a generous amount of the Green onion - Cilantro Sauce (recipe below).
  • Cover with a towel and allow to rest for 30 minutes.
  • Bake in preheated 400 degree oven for 17 minutes.

-----------------------------------------


For the Green Onion Cilantro Sauce
(Remember this recipe from yesterday's


Sautéed Shrimp with Sweet Potato and Chili Grits
ala Bobby Flay's Mesa Grill Cookbook
) ...



1 cup sliced Green Onions (white and green parts)
1/4 cup coarsely chopped fresh Cilantro
1/4 cup Rice Wine Vinegar
1 TBS Dijon Mustard
Pinch Salt and Pepper
1/2 cup Canola Oil


Combine everything except the oil in a food processor and pulse until smooth.  With the motor running, add the oil slowly until emulsified.


-----------------------------------------


As promised... here's how to make a dough knot...
Divide the dough - roll into foot long piece
Make a granny knot - tuck one end under
tuck other end over - Pop on the lined cookie sheet
and top with the sauce




I just loved the look and taste of these little beauties.  The rolls are soft and chewy.  The sauce adds so many flavors to the finished product.  Just an a amazing roll.  ready for MY Thanksgiving table!


But, before then, I made little sloppy Joe sliders!



1 comment:

  1. I picture a whole Abbot and Costello conversation around these.
    "These are not rolls?"
    "Yes, they are"
    "I thought you said the are not rolls"
    "right, they are knot rolls"
    "Who's on first?"

    ReplyDelete

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