Photo: Jennifer Causey; Styling: Missie Neville Crawford
1 (11-ounce) can refrigerated French bread dough (such as Pillsbury Crusty French Loaf)
2 teaspoons walnut oil
1/4 teaspoon kosher salt
4 teaspoons minced fresh sage
How to Make It
Preheat oven to 350°. Remove French bread dough from package; lightly sprinkle with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 (8-inch) strips total. Roll strips to 12-inch lengths; gently tie each strip in a knot. Arrange knots on a parchment-lined baking sheet. Brush knots evenly with walnut oil. Sprinkle with salt and sage. Bake at 350° for 16 minutes or until knots are golden.
Asiago-Black Pepper variation: Omit walnut oil, salt, and sage. Brush knots with 2 teaspoons olive oil. Sprinkle knots with 1 ounce grated Asiago cheese and 1/2 teaspoon cracked black pepper before baking. Serves 8 (serving size: 1 knot) CALORIES 115; FAT 4g (sat 2g); SODIUM 259mg
Three-Seed variation: Omit walnut oil and sage. Combine 1 teaspoon sesame seeds, 1 teaspoon flaxseed, 1/2 teaspoon instant minced onion, and 1/2 teaspoon poppy seeds in a small bowl. Brush knots with 1 tablespoon beaten egg; sprinkle with 1/4 teaspoon kosher salt. Sprinkle with seed mixture before baking. Serves 8 (serving size: 1 knot) CALORIES 97; FAT 6g (sat 5g); SODIUM 288mg
Honey-Pecan variation: Omit walnut oil, salt, and sage. Combine 2 tablespoons honey and 1 tablespoon melted butter. Brush honey mixture over dough; sprinkle with 1/4 cup finely chopped pecans before baking. Serves 8 (serving size: 1 knot) CALORIES 142; FAT 5g (sat 5g); SODIUM 238mg
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