Serve w/Roast Beef Tenderloin w/Horseradish Cream
Lightly butter a baking sheet. Roll out dough on a lightly floured surface into a 12" square. Cut dough in half. cut each half crosswise into 1" thick strips, for 24 strips total. Tie each strip into a knot, gently stretching dough as needed. Place on prepared sheet. Loosely cover w/plastic wrap; let rise in a warm place until slightly puffed, 1-1 1/2 hours.
Preheat oven to 375?. Bake knots until cooked through and golden, 25-30 min.
Meanwhile, heat 1/2 c. butter w/garlic in small pan over med heat, stirring occasionally, until garlic is fragrant, about 3 min. Transfer garlic butter to large bowl; stir in oregano.
Place warm bread knots in bowl w/garlic butter; toss until wel coated. Transfer to platter. Sprinkle w/flaky salt.
Double or triple ingred. Arrange racks in upper and lower thirds of oven. Bake knots, rotating pans halfway through, work in batches if tripling. Serve half of knots. When platter runs low, rewarm remaining knots in 350? oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Knot (6g) | ||
Recipe Makes: 24 Knots | ||
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Calories: 36 | ||
Calories from Fat: 35 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 0.7mg | 0 % | |
Potassium 8.5mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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