Ingredients

The following ingredients have 12 Servings
  • 2-1/4 teaspoons active dry yeast (1 1/4-oz pkg)
  • 1-1/4 cups warm water (110F)
  • 1/3 cup vegetable oil
  • 1/4 cup honey
  • 1 large egg
  • 1-1/2 teaspoons salt
  • 2 tablespoons minced fresh rosemary
  • 3-1/2 to 4 cups white whole wheat flour
  • TOPPING:
  • 4 cloves minced garlic
  • 3 tablespoons butter
  • 1 tablespoon minced fresh rosemary
  • 1/2 cup grated Parmesan cheese

Instruction

  • In the bowl of a large stand mixer, fitted with a dough hook attachment, dissolve yeast in warm water. Let stand 5 minutes until foamy. Mix in oil, honey, egg, salt, and rosemary until combined. With mixer on medium speed, add 3-1/2 cups flour and mix until dough pulls away from sides of bowl. (if dough seems too sticky, add additional flour, 1 tablespoon at a time until dough comes together)
  • Turn dough onto a floured surface and gently knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise 1 hour or until doubled in size.
  • Punch risen dough down and divide into 12 portions. Roll each portion into a 10 to 12-in long rope and tie each rope into a knot, tucking the ends underneath. Place knots on a parchment paper-lined baking sheet and allow to rise 30 minutes or until doubled in size.
  • While rolls are rising, prepare the topping: In a small saucepan over medium-high heat, saute garlic in butter until garlic is just fragrant. Remove from heat and gently brush over doubled-in-size rolls. Sprinkle rosemary and Parmesan cheese over tops of each roll.
  • Bake knots at 375F 15-20 minutes or until rolls are golden brown. Cool rolls slightly on a wire cooling rack and serve warm with butter.