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   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy & Delicious Garlic Knots   
    Categories: Appetizer, Vegetarian   
         Yield: 8 Knots   
       
     1 1/4 ts Active dry yeast   
         1 tb Brown rice syrup;   
              - can substitute with sugar   
     2 1/2 c  Bread flour (360 g)   
         2 ts Sea salt; divided   
         3 tb Extra virgin olive oil;   
              - divided   
       1/4 c  Non-dairy milk   
       1/2 c  Vegan butter   
         2 ts Garlic; minced   
       1/4 c  Vegan parmesan; grated   
         1 tb Italian seasoning   
         1 ts Garlic powder   
         1 ts Onion powder   
         1 pn Sugar   
         2 tb Italian parsley; minced   
       
     This Italian American classic takes leftover pizza dough and   
     repurposes it into something garlicky, buttery, and tied in a knot!   
     You'll love this vegan garlic knots recipe, as the bread is   
     absolutely bursting with flavor.   
        
     Add 1 cup of warm water (around 110?F to be technical) to the bowl   
     of your stand mixer. If you're not using a stand mixer, a large bowl   
     will suffice. To that bowl, add your yeast and brown rice syrup. When   
     the mixture begins to foam (usually takes a few minutes), add the   
     flour, 1 ts of salt, and 1 tb of extra virgin olive oil. Knead the   
     dough on high for about 10 minutes if using your stand mixer. If   
     kneading by hand, you should knead for at least 15 minutes, until the   
     dough is relatively elastic and smooth.   
        
     Shape your dough into a neat ball. Place your dough ball in a greased   
     bowl covered with plastic wrap or a tight lid and let it rest for   
     about 25 minutes. Then, place it in the refrigerator for   
     approximately 24 hours. Your dough should double in size and be as   
     smooth as a baby's bottom. If you'd like to cut the proof time to 8   
     hours, use instant yeast.   
        
     Once your dough has proofed overnight, remove the dough from your   
     bowl and reshape it into a tidy ball. Then, weigh it. Why? Because   
     you want nice, even garlic knots that will bake uniformly in your   
     oven. If you want to eyeball it, go for it! My dough ball weighed in   
     at roughly 600 grams, which meant that each individual knot should be   
     about 75 grams each (600 / 8).Divide the dough ball into 8 equal   
     pieces. Each piece should then be shaped into an 8" rope about the   
     width of your thumb. Then, gently tie it into a knot. Place the knots   
     in a pre-greased 9x13" casserole dish and cover with kitchen towel or   
     plastic wrap. Do not use a different sized dish as this will affect   
     how your dough rises. Let the knots proof for another hour, until   
     they nearly double in size.   
        
     At about 30 minutes into your second proof, preheat your oven to   
     450?F. Then, prepare a quick vegan wash by whisking together   
     non-dairy milk with 2 tb of extra virgin olive oil or vegan butter.   
     After your garlic knots have finished their 2nd proof, gently but   
     generously apply the wash onto the tops of your knots. Then, place   
     them in the oven on the center rack and bake for about 20 minutes,   
     until their tops are golden brown.   
        
     While your garlic knots are baking, prepare your butter sauce: place   
     your vegan butter, minced garlic, Italian seasoning, garlic powder,   
     onion powder, and vegan parmesan into a small bowl. Then place it in   
     the microwave until the butter has completely melted. Stir the   
     contents together.   
        
     Once your garlic knots are out of the oven, allow them to cool for   
     about 5 minutes. Then, tear off each individual piece and place them   
     in a large, preferably stainless steel bowl. Add the butter sauce,   
     along with fresh parsley, a pinch of sugar, and a pinch of salt.   
     Cover the top of the bowl with a lid or a large plate and toss until   
     the buns are evenly coated. Serve and enjoy!   
        
     Recipe by Joanne Molinaro   
       
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