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Rosemary Olive Knots

Contributed by Renee.

For the bread section of The Modern Baker Challenge, I chose to tackle the Rosemary Olive Knots. Nick Malgieri uses a food processor to combine his dough ingredients. I only have a little mini prep and it wouldn’t hold the volume of flour needed. Instead, I used my KitchenAid mixer, which worked just fine. The dough came together quite quickly and easily.

It was a beautiful warm summer day and dough doubled beautifully. I patted it into a rectangle and then folded it as instructed to move it to my baking sheet for chilling.

One reason I was so excited about this recipe is because it was the first time I was able to use my new rosemary herb plant. I plucked the rosemary leaves myself. I used Kalamata olives and did a rough chop on them. The larger chunks made tying the knots a bit more difficult, but I liked the larger chunks of olive in the baked knots. 

I spread the filling on the bottom half of the chilled dough, folded the top half over, and used a pizza wheel to cut the strips. My baking sheet has a lip around the edge and this made cutting each strip a bit difficult as the wheel couldn’t get all the way to the edge. Next time I’ll either use a baking sheet with no lip or a cutting board so I can avoid this problem.

Tying each strip into a knot is as simple as that, although it did take some practice. My first couple were a bit sloppy. Again, the larger chunks of olive impeded the knot tying, but boy were they yummy in the finished knot. Do make sure to chill the dough. Even though I got better was I went, the dough was warming up and it was harder to handle.

I set them on baking sheets, let rise again, and popped them in the oven.

They baked up beautifully and the house smelled incredible with rosemary and bread in the oven. These knots do take at least three hours with 1 hour for rise, 1 hour for chilling, and a second hour for rising, but they are worth it! Scrumptious is the word! I made these for a dinner party and one of the guests didn’t have room for dessert because he kept going back for more knots. Four adults ate ten in one evening and then my husband and I finished off the last two for breakfast the next morning. I was so sad they were gone I almost made a second batch later that day. These will a be definite repeat in our house.

Comments»

1. Kayte - September 15, 2010

My Rosemary Olive Knots…definitely a repeat in taste…I’ll work on the knotting part, what can I say…can’t braid, can’t knot. http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2010/09/modern-baker-rosemary-olive-knots.html Renee, yours look delicious!

2. gaaarp - September 5, 2010

Here’s my take on these tasty rolls: http://wp.me/pwL3l-iz

3. Rosemary Olive Knots {ModBak} « Of Cabbages & King Cakes - September 5, 2010

[…] Baker, Modern Baker Challenge, Nick Malgieri, Olive oil, Rosemary, Stuffed rolls, wet dough Rosemary Olive Knots is the next to last recipe in the Breads section of the Modern Baker Challenge. The individually […]

4. ap269 - July 30, 2010

They look beautiful, Renee!


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