Pesto Knots
Ingredients
Scale
- 2 1/2 cup all-purpose flour
- 2½ tsp dry yeast
- 1 cup warm water (just warmer than body temperature)
- 2 tbsp olive oil
- 1 tsp sea salt
- 2 tsp sugar
- pesto sauce for brushing, I used Contadina Pesto Sauce
Instructions
- In a large bowl, combine all purpose flour and salt. Mix well.
- In a small cup, dissolve yeast and sugar with warm water. Let sit for 5 minutes until yeast is frothy. That means it’s alive and ready to go.
- Create a small well in the center of the flour mixture. Pour in the yeasty water and olive oil.
- Mix wet and dry ingredient together with a fork. Add more flour if it becomes too sticky.
- Knead dough on a lightly floured surface for about 5 minutes.
- Grease a clean bowl with olive oil and place dough in. Flip it over to coat with the oil in the bowl.
- Cover bowl with a clean kitchen towel, and leave to rest in a warm, draft-free place for 1 hour, or until the dough has doubled in size.
- After 1-hour, roll out dough on a lightly floured surface. Roll into a square.
- Use a knife or pizza cutter to slice into1-inch stripes.
- Tie a knot in the center of the dough and trim the edges. You can still roll it again later and make it into knots.
- Cover with clean kitchen towel and let rest for 30 minutes.
- Preheat oven to 400ºF. Line two baking sheets with parchment paper. Place dough knots on prepared baking sheets and bake for 15 to 18 minutes, until golden brown.
- When rolls come out of the oven, immediately brush them with pesto sauce.
- Serve warm.
Notes
Recipe adapted from this Whole Wheat Garlic Knots
Find it online: https://www.thepeachkitchen.com/2016/12/pesto-knots/