Garlic Parsley Knots
These rolls start with frozen yeast dough. For the best results, thaw dough, wrapped, in the refrigerator overnight.
- 1 pound frozen white bread dough, thawed
- 1 egg white beaten with 1 tablespoon water
- 1/3 cup dried parsley
- 3/4 teaspon garlic powder, divided
- 2 tablespoons butter, melted
Cover a baking sheet with parchment paper or coat with cooking spray. Place bread dough in large oiled bowl; cover with plastic wrap. Let dough rise until double in size, about 45 minutes. Turn out onto lightly floured surface and roll into 12-inch square that is 1/4 inch thick.
Brush dough with egg white mixture and sprinkle with parlsey and 1/2 teaspoon garlic powder.
Fold dough in half to enclose the garlic parsley filling. Pinch edges to seal.
Cut crosswise with sharp knife into 1-inch-wide strips. Pick up each strip and stretch slightly, then tie into a knot. Place on the prepared baking sheet. Cover and let rise in a warm place until double in size, 45-60 minutes.
Preheat oven to 400 degree F. Bake until golden, about 12 minutes Mix remaining garlic powder with melted butter; brush over hot rolls. Serve warm.