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honey rosemary bowknots recipe

Written on Monday, August 15, 2016 | 10:46:00 AM



makes: 18 servings (1 roll each)

prep: 45 minutes      rise: 1 hour 30 minutes      stand: 10 minutes     bake: 12 minutes

Ingredients : 
- 3¼ to 3¾ cups flour
- 1 package active dry yeast
- 1 cup fat-free milk
- ¼ cup tub-style vegetable oil spread
- ¼ cup honey
- ½ teaspoon salt
- ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
- ¾ cup yellow cornmeal
- 1 tablespoon snipped fresh rosemary
- Nonstick cooking spray

Preparation Method :
1) In a large mixing bowl combine 1½ cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, vegetable oil spread, honey, and salt just until warm (120°F to 130°F); add to flour mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cornmeal, rosemary, and as much of the remaining flour as you can.

2) Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

3) Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Coat two large baking sheets with cooking spray; set aside.

4) Divide each dough half into nine portions. Roll each portion into a 6-inch-long rope. Tie each rope loosely in a knot. Place knots 2 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).

5) Preheat oven to 375°F. Bake for 12 to 14 minutes or until golden. Immediately remove from baking sheets. Cool slightly on wire racks; serve warm.




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