Looking for quick and easy gluten free bread type recipes, I came across this great "Garlic Parmesan Knots" recipe on "All day I dream about food". I thought I could really relate to the title of this blog site because all day long I really do dream about food.
I have made this recipe three times now.
The first time I made these rolls I was impressed with how quick and easy the recipe was. I was a little concerned though because the dough was greasy and it was not very easy to roll out to make the knots. I really thought they were not going to work.
The first time I made these rolls I was impressed with how quick and easy the recipe was. I was a little concerned though because the dough was greasy and it was not very easy to roll out to make the knots. I really thought they were not going to work.
I was wrong. They turned out great!! Because of the high butter ratio I decided not to brush more butter on top after baking.
My son was in pure heaven when he bit into this roll for the first time. I wish you could hear all the Mmmmm, Mmmmm, Mmmmm's!!! going on.
When my husband took a bit I though he was going to melt in pure ecstasy.
The second time I tried this recipe I decided to add some parmesan cheese to the mozzarella cheese since I was not adding it to the top after cooking. That was not the best idea. The dough was very hard to work with. It was crumby and dry. I ended up making the dough disc shaped because the knots where too hard to shape. They still tasted fabulous but they were not the cute knots of before.
Before my third batch I read through some of the comments from others who had tried this recipes hoping to find someone who had the same problem that I had with the dough being too crumby and hard to work with while trying to roll out the dough. There was one person and they overcame this problem by making sure that they used a full 6 oz of mozzarella cheese. When they did that they said that their dough was perfect. I measured out the cheese to be 6.5 oz to give me a little extra cheese and then I also added 1/8 tsp. of baking soda. Another thing that I did was to make sure that the mozzarella cheese was very melted. When I started to knead the dough I thought I had the perfect dough. It was super easy to work with and so easy to roll out and knot. As I continued to form each roll the dough became increasingly difficult to work with. I believe that the secret to easy rolling would be to keep the dough warm. The colder it got the harder the dough was to work with. Now I think that my first two attempts were only hard to work with because I had allowed the dough to cool before I started to work with it.
Notice the missing rolls. before I could grab my camera a third of the rolls had disappeared. My son-in-law kept going on about how amazing they where.
Note that all of my family members that do not have to eat gluten free where Ewwing and Ahhing about how great these rolls are. I would strongly recommend this recipe.
Note that all of my family members that do not have to eat gluten free where Ewwing and Ahhing about how great these rolls are. I would strongly recommend this recipe.