Li’l Italian Butter Knots

Li'l Knots

StreuselYippee!  In 4 days I will be boarding a plane for my dream vacation – Italy.  Florence, Rome, Naples… Here I Come!!!

You may remember from this post that I have always wanted to go to Italy.  Even better I will wake up in Rome on Christmas morning!  In honor of my trip I adapted a recipe for Bread knots that are super easy and tasty.  Just in time for your holiday entertaining.  Molto Bene!

 

Li’l Italian Butter Knots

makes 16 small knots

 

dough – can be stored for up to 2 weeks

1/4 c. unsalted butter

1/2 t. Italian herb blend

1/2 t. fleur de sel

 

Pull a chunk of your dough out of the refrigerator and let it sit on a lightly floured board, cover with a bowl or lightly moistened cloth.  Let it come to room temperature – about 30 minutes.  While warming up the dough, melt the butter, salt and herbs in a small dish in the microwave for 30 to 40 seconds.

warm up the dough yumm...butter!

Roll out into about a 12 x 8 inch rectangle and cut into 8 x 1 inch strips.  Then cut each strip in half for a total of 16 strips.  Tie each strip into a knot and tuck the ends up under the knot and place on a baking sheet. 

strips of yumminess tie 'em up!

Let sit for 20 minutes, covered with a moist cloth.  Some of my strips were a little fat so I folded them in half on the long edge before tying them in a knot.  It added a nice depth to the knots. 

Italian Herb Butter Generous butter!

Generously brush the knots with the melted butter and bake at 400 degrees Fahrenheit for 12 to 15 minutes until golden brown.  The baking time will really vary depending on the size of the knots so bake them just until golden brown.

I promise to post LOTS of picture of Italian food and wine when I return.  Sorry, I’ll be too busy EATING things to blog.  Maybe I will even find a few hot Italian men to post pictures of as well.

Buon Natale Mi Amici!

 

 

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