Because it's cold out and because cold weather is the perfect reason to have soup I decided to share with you the perfect side. I've been seeing many soups and crock pot stews floating around the web and these Garlic Knots are the perfect side kick to your warm and cozy meal. I found these Garlic Parmesan Knots on Pinterest and knew they would work perfectly with Rhodes rolls. So I tried them out and voila, here you have a yummy "knot" for almost any meal.
12 Rhodes Rolls (thawed to room temp) or 6 Texas rolls, 3 tbsp of grated Parmesan Cheese, 1 tsp dried Parsley, 1 tsp dried Oregano, 1 tsp Kosher Salt, 1/2 tsp Garlic Powder, 2 tbsp butter (melted)
Roll each roll in to a 6-7 inch rope.
Tie in a knot.
This part is kinda fun to make your roll look prettier. Pull one end over and tuck it in the back and bring the other end up and tuck it in the top.
Confused? You'll get it.
Because I like to use my jumbo muffin pan, and since I didn't have the Texas rolls I combined two rolls to make each of these knots. Make sure to spray your muffin pan generously.
Allow rolls to rise until doubled in size.
Bake at 350 for 10 minutes.
Brush each roll liberally with the melted butter.
Top each roll generously with your Parmesan, parsley, oregano, garlic powder mixture.
Doesn't that look delish?
Return the rolls back to the oven for 10-15 more minuets or util they turn a beautiful golden brown.
They are so pretty!
You will either want to eat them right away
Or you will want to take endless amount of pictures of them because they are such wonderful subjects!
Parmesan Cheese Knots12 Skills: Beginning Prep Time: 10 min (not including thaw time) Bake Time: 15-20 min
Knot your ordinary dinner roll, Parmesan Cheese Knots are deliciously different!
12 Rhodes Texas™ Rolls, thawed but still cold
1/2 cup grated Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/4 cup butter, melted
Roll each roll into a 9-inch rope. Tie in a knot.
In a bowl, combine cheese, parsley and garlic salt. Dip each knot in melted butter and then in cheese mixture.
Place in a sprayed 12 cup muffin tin. Cover with sprayed plastic wrap and let rise until double in size.
Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
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