Ingredients
3/4
cup warm water (105°F to 115°F)
1
package regular active dry yeast (2 1/4 teaspoons)
1
cup Gold Medal™ unbleached flour
3/4
cup Gold Medal™ whole wheat flour
1
teaspoon sugar
1
teaspoon salt
1
tablespoon olive oil
Cooking spray
5
tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
4
teaspoons finely chopped garlic
1/4
cup chopped fresh parsley
1/4
cup grated Parmesan cheese
Preparation
In small bowl, stir warm water and yeast with whisk. Let stand until foamy, about 5 to 10 minutes.
In medium bowl, mix flours, sugar and salt. Make well in center of mixture; add 1 tablespoon oil and the yeast mixture. Stir together just until combined.
Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic, adding more flour as necessary. Shape dough into a ball; place in large bowl. Drizzle with a small amount of olive oil, turning dough to coat with oil. Cover with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
Line cookie sheet with cooking parchment paper or silicone baking mat. Gently push fist into dough to deflate. Divide dough in half; shape each half into 5-inch square about 1/2 inch thick. Cut each square into 5 (1-inch) strips. Lightly flour strips and quickly tie each strip into a knot. Place about 2 inches apart on cookie sheet. Lightly spray rolls with cooking spray. Cover loosely with plastic wrap; let rise until slightly puffy, about 30 minutes.
Heat oven to 400°F. Uncover rolls. Bake 15 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack; place sheet of cooking parchment paper or waxed paper under rack. Cool slightly.
Meanwhile, in small saucepan, melt butter over medium-low heat. Cook garlic in butter 1 to 2 minutes, stirring frequently, until tender. Stir in parsley; remove from heat. Brush butter-garlic topping over rolls; sprinkle with cheese. Serve warm.
