Parmesan and Herb Knots
Soft, buttery yeast rolls twisted into knots and swirled with a fragrant Parmesan, rosemary and thyme filling.
⏱️ Prep: 40 min🍳 Cook: 24 min🍽️ Makes 12
Ingredients
| 1 cup plus 3 Tbs. | warm milk (110°F/43°C) | |
| 2 1/4 tsp. | 11 ml | active dry yeast |
| 2 Tbs. plus 1 tsp. | sugar | |
| 3 1/4 cups | 780 ml | all-purpose flour, plus more for dusting |
| 2 tsp. | 10 ml | kosher salt |
| 5 Tbs. | 75 ml | unsalted butter, at room temperature (for the dough) |
| — | vegetable oil for greasing | |
| 6 Tbs. | 90 ml | unsalted butter, at room temperature (for the filling) |
| 1/2 cup | 120 ml | grated Parmesan cheese (for the filling) |
| 1 Tbs. | 15 ml | minced fresh rosemary |
| 2 tsp. | 10 ml | minced fresh thyme |
| 1 | garlic clove, minced | |
| — | kosher salt and freshly ground pepper | |
| 1 | egg | |
| 1 tsp. | 5 ml | water |
| 1/4 cup | 60 ml | grated Parmesan cheese (for the topping) |
| — | flaky sea salt |
Instructions
- To make the dough, whisk together the milk, yeast and the 1 tsp. sugar in a small bowl until dissolved. Let stand until foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, the 2 Tbs. sugar and the salt and beat on low speed until combined, about 30 seconds. Switch to the dough hook. On low speed, add the yeast mixture and beat until the dough comes together, about 30 seconds. Increase to medium-low and add the butter 1 Tbs. at a time, then raise to medium-high and beat until smooth and elastic, about 3 minutes.
- Shape the dough into a ball, place in an oiled bowl, cover and let rise in a warm spot until almost doubled, about 1 hour.
- Meanwhile, make the filling: stir together the butter, Parmesan, rosemary, thyme and garlic and season with salt and pepper. Let stand at room temperature.
- Roll the dough out on a floured surface into a 12-by-20-inch (30-by-50-cm) rectangle. Spread the filling over it completely. Fold into thirds like a letter, then roll out into a 6-by-18-inch (15-by-45-cm) rectangle. Cut crosswise into 12 strips 1/2 inch (12 mm) wide.
- Wrap each strip around the tips of 4 fingers about 3 times, twisting slightly; drape the final wrap over the top and tuck the end underneath to form a knot.
- Place the knots in a Silpat 12-well muffin mold set on a baking sheet, cover and let rise slightly, about 40 minutes. Preheat an oven to 400°F (200°C).
- For the topping, whisk together the egg and water. Brush the knots with the egg wash and sprinkle with Parmesan and flaky sea salt. Bake until deep golden brown, 22 to 24 minutes. Cool in the molds 5 minutes, then serve warm or at room temperature. Makes 12 rolls.