1 1 /3 cup warm water (105 to 115 degrees)
1 package (.25 oz) active dry yeast
3.5 cup flour
2 tablespoon olive oil
1 tablespoon salt
1 tablespoon sugar
4 tablespoon butter
1/4 cup olive oil
6 cloves of garlic, grated
1/4 cup Italian flat-leaf parsley, loosely chopped. Do not finely chop.
salt to taste
1. Proof the yeast: In the bowl, add warm water, yeast, and sugar. Let mixture stand about 10 minutes until the yeast is dissolved and the liquid is milk latte frothy. (Boil large volume of water so you have enough steam to maintain water temperature in the mixing bowl. Glass has a very high specific heat and will significantly lower the temperature of your water in the bowl.)
2. Mix in flour, olive oil, and sugar until combined. Add salt in the last Knead for about 10 minutes or until the dough is smooth and elastic, adding extra flour as needed. (When knead, stretch out the bread as far as you can between kneading intervals).
3. If using entire batch of dough, seal in a zip-lock bag and let sit in the fridge over night (otherwise, divide dough into two bags stashing one in the freezer and the other in the fridge).
The refrigerator will allow the flour and yeast to rehydrate. Also, this will allow the bacteria to generate acid taste and lower yeast activity (rising)).
4. When ready to make knots, remove dough from the fridge, fold it into a ball and place in an oiled bowl, turning so that the entire ball of dough is coated. Cover bowl with a damp towel (or big t-shirt) and let dough rise in a warm spot for two or three hours.
I do not have a kitchen light on my oven. Thus, I leave the oven on the lowest setting for 5 minutes. Then, I placed my dough (in a glass mixing bowl covered with a t-shirt) into the oven. Don’t worry you think its too hot, the glass will take a while before it heats up. Keep checking on it until the dough has doubled (2 hours).
5. Preheat oven to 400 degrees with rack in the center.
6. Once dough has doubled in size, punch down and turn-it-out onto a floured cutting board or surface. Using a sharp knife, divide dough into desired number of dough nuggets. Working one by one, roll the ball into a snake and quickly tie the snake into a knot. With this recipe, you should get ~30 two bite size balls.
7. Place finished knots on parchment lined-baking sheets.
8. Cover the rolls with an eggwash and spray sugar water if needed.
9. Bake for 13-15 minutes on the bottom rack
1. Combine butter and oil in a saucepan and warm over low heat.
2. Grate garlic into the butter and oil mixture.
3. Add in parsley and salt to taste.
Do not under/over heat the parsley. There is a small window where the parsley is MOST fragrant.
When knots come out of an oven,
1. Immediately dump into a large bowl. Add sauce and toss until balls are evenly coated.
2. Brush the sauce over the rolls with a pasty brush.
Delicious. The eggwash didn’t brown the balls enough, use sugar water next time.
Why does this recipe refrigerate first and then ferment? (Cool rise)
It’s called retarding the dough or cool rise. A cool rise, also known as a refrigerator rise, is when yeasted dough, whether shaped or unshaped, is placed in the refrigerator to rise slowly. The cold slows the yeast’s activity, allowing for more flavor and an interesting texture to develop.
When bakers use a sourdough or sponge starter culture, where the yeast is allowed to ferment over a long period of time or chill a dough and slow down its rise, the cold dramatically reduces yeast activity. The bacteria, on the other hand, function well even in cold temperatures, so they now have an opportunity to thrive, producing many more marvelously flavorful acids. However, there are a number of chemicals naturally present in dough that promote the breakdown of gluten. This is one of the reasons you cannot hold the dough infinitely long in a fermentation to improve its flavor.