Quick Rosemary Garlic Knots

• Vegetarian

• Produce

  • 2 tsp Garlic
  • 1 tsp Rosemary, Fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Kosher salt
  • 2 packages Platinum red star yeast
  • 1 tbsp Sugar

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Butter, salted
  • 1 cup Milk

Found on missinthekitchen.com

Ingredients

• 1 cup warm milk (85-90 degrees)
• 1 tablespoon melted butter
• 2 packages Platinum Red Star Yeast
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 2 cups all purpose flour + ½ cup for rolling and shaping
• ½ cup salted butter
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh rosemary
• ½ teaspoon Kosher salt

Directions

• Add warm milk, butter, sugar and yeast to a large bowl and stir to combine. Set aside about 5 minutes or until yeast starts to bubble. Add salt and 2 cups of flour. Stir until combined.
• Scrape dough onto a well floured surface. Knead 3 to 5 minutes or until dough is no longer sticky.
• Cover and set aside in a warm place for 15 minutes.
• Punch dough down and divide into 2 sections. Roll each section to about a 10 to 12 inch rectangle (mine was more of an oval).
• Use a pizza cutter to cut into 1 inch strips. Cut each strip in half.
• Roll each strip into a rope shape and loop together and tie in a knot and tuck ends back into the center. Place on a lined baking sheet about 2 inches apart. Repeat with remaining dough.
• Cover and set aside while the oven preheats.
• Preheat oven to 375 degrees.
• Bake rolls for 10-12 minutes or until golden brown.
• While the rolls are baking prepare the garlic butter.
• Add butter to a small skillet or saucepan and place over low heat. Add garlic and rosemary and cook 5 minutes, stirring often.
• Brush garlic butter over rolls as soon as they come out of the oven. Sprinkle lightly with Kosher salt. Serve warm or at room temperature.