Parmesan crusted Garlic Knots

As the days are getting colder and colder , mind and body needs something warm and soothing. These are the days we rely on simple but filling soups. To pair with  warm soups comes this cheesy , garlicky knots.

I generally make the dough ahead and keep them refrigerated. When needed I make some Naan ( leavened Indian Flat Bread ) / Stuffed Buns / Garlic Knots. These knots are slightly crusty on the top and buttery and soft inside gives the perfect touch .

Before I continue with my recipe I would like to thank you all for joining my journey and I wish you all a Wonderful New Year !!

Ingredients

For the dough


Whole wheat flour   ............................  1 cup
Unbleached All purpose Flour .............. 1/2 cup + little extra for dusting
Instant dry yeast ................................ 11/2 tsp
Sugar ............................................... 1 tsp
Warm Water ..................................... 1/2 cup
Warm Milk ....................................... 1/4 cup
Parmesan Cheese .............................. 2 tbsp
Salt ............................................... to taste
Oil ............................................... little bit to handle the dough


For garlic Butter

Unsalted Butter ................................ 1 1/2 tbsp
Salt ............................................... a pinch
Garlic ............................................ 4 cloves( 2 tbsp minced)
Fresh herbs / dry herbs ................... to taste ( I used 1 tsp fresh parsley and 1/2 tsp dry mixed herbs)

Method

• In a small bowl add 1/4 cup warm water , sugar and yeast and mix gently and leave for 10 minutes to proof.
• Later mix all the ingredients with remaining water to form a soft and sticky dough.
• Grease a large bowl with little oil and transfer the dough and cover with a damp cloth and allow it to double in a warm place ( Might take from an hour to 2 hrs depending upon climate)
• Meanwhile in a small saucepan , slightly melt the butter with garlic and herbs( for a minute).
• later add a pinch of salt and set aside.
• Preheat the oven to 375 F.
• Line a baking tray with parchment paper.
• Take out the dough and punch the air out and divide it into 3 equal balls.
• Roll a ball into a disc of 8 inch diameter.( Dust with APF)
• Using a knife/ pizza cutter cut the disc into 1 inch ribbons.
• Now gently  tap each ribbon and make a knot out of it. (let the knot be loose )
• Brush liberally with garlic butter and  sprinkle the grated parmesan.
• Bake for 15 minutes or until golden.
• Brush the top with remaining butter and sprinkle little bit Parmesan.
• Serve it warm.

Note 

• The dough has to be soft and sticky, making a tight dough will result in hard bread.
• If using all purpose flour / maida alone , reduce a bit of water.