Use store-bought refrigerated bread dough to make pretty knotted rolls that you can gussy up with your favorite toppings.
1 (13.2-ounce) package refrigerated French bread dough (such as Pillsbury Simply Rustic French Bread)
1 1/2 tablespoons unsalted butter
2 teaspoons finely chopped fresh sage
2 garlic cloves, minced
1/8 teaspoon kosher salt
How to Make It
Preheat oven to 350°.
Remove dough from package. Place dough on a lightly floured surface; lightly dust dough with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 strips total. Working with 1 strip at a time, stretch strip gently to extend length; tie in a knot, tucking the ends under. Arrange the knots 3 inches apart on a baking sheet lined with parchment paper.
Bake at 350° for 20 minutes or until golden.
While rolls bake, melt butter in a small skillet. Cook until bubbly and lightly browned (about 2 minutes). Add sage and garlic to pan; cook 1 minute or until fragrant. Brush butter mixture over hot rolls; sprinkle evenly with salt.
Version 1 Double-Sesame Rolls: Prepare Browned-Butter Rolls through step Brush 1 tablespoon toasted sesame oil over hot rolls; sprinkle with 1 tablespoon toasted sesame seeds and 1/8 teaspoon kosher salt. SERVES 8 (serving size: 1 roll) CALORIES 134; FAT 6g (sat 8g); SODIUM 300mg
Version 2 Bacon & Gruyère Rolls: Prepare Browned-Butter Rolls through step Sprinkle with 1/4 cup shredded Gruyère cheese and 2 finely chopped uncooked bacon slices. Bake. SERVES 8 (serving size: 1 roll) CALORIES 137; FAT 2g (sat 3g); SODIUM 318mg
i've made several versions of this recipe - did the Gruyere version, did a mediterranean version with romano/parmesan cheese and herbs, made an olive oil version (sparing on the OO) with kosher salt and cracked pepper.
I've made this with a refrigerator french bread, a refrigerator italian bread and a refrigerator pizza dough. I would suggest making it with the french bread the first time, so you get a feeling for how big the "knots" need to be - then you can branch out and make it with whatever bread dough you like to use.
I know this is a simple recipe, but i love the versatility!
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