C & O Trattoria. This place, if you’ve never been, is a great little Italian restaurant in Marina del Rey, CA (close to the Venice Pier). Whenever we would go, the wait was at least 30-45 minutes. But it didn’t matter because they would bring out a big basket of their freshly baked garlic rolls and just hand them out to people while they were waiting.
How brilliant is that?
If I recall correctly, I think you could even have a glass of wine while waiting so you get to your table already a little full (I would always go crazy on the garlic rolls, eating at least 6 or 7 while waiting) and feeling happy. I freaking loved these rolls. Loved. They were baked to perfection and had just the right balance of butter and garlic. So delicious.
So, when I saw that we were baking with root vegetables for today, it didn’t take me long to know exactly what I would be baking.
It’s been a while since I baked some bread. There’s that sense of nervousness when you go to check on the dough- to see if it’s doubled in size. . the smell of bread baking consumes your kitchen and engulfs you.
With these babies, the smell was intoxicating because of the lovely garlic, butter and parmesan. Oh. My. Gawd. It all smelled so heavenly. And when these were ready and came out of the oven, I couldn’t help myself. I mean, I’m usually good about taking my photos and being ok.
Not this time.
This time I was smart enough to bake two trays so I had a batch to eat and a batch to photograph. Who’s brilliant now? If you like garlic rolls, these are simply a must bake. Immediately. And invite some friends over. . or you’ll eat all of them. I hope you enjoy!
I rolled out my dough as if I were making a pizza; you can roll it out however you prefer. And using a pizza cutter, cut them into workable-sized strips (not too long) that will be easy to tie into knots.
Here they are about to go into the oven. When they are finished, you slather on the butter, garlic, parmesan and parsley mixture and grab a few for yourself and stand back.
- 1¾ cup (415ml) Warm Water (@115°F)
- ¼ cup (55g) Olive Oil
- 1 teaspoon (5g) Sea Salt
- 1 Tablespoon (15g) Sugar
- 1½ tablespoon (17g) Active Dry Yeast
- approx. 5½ cups (700 g) all-purpose, unbleached Flour
- ⅛ cup (30ml) Olive Oil
- 2 Tablespoons (30g) unsalted butter
- 4 cloves garlic, finely crushed
- ¼ c (60ml) finely chopped fresh Italian Parsley
- freshly grated parmesan
- Sea Salt to taste
- plus extra Olive Oil and Flour for making the knots
- Combine the water, olive oil, sea salt, sugar, and active dry yeast in a large mixing bowl. Wait about 5 minutes to ensure yeast is activated.
- Add in the flour and mix with hands. Remove from the bowl to a lightly floured work surface if needed to shape into a ball. Place back into a large clean bowl, cover with saran wrap and a kitchen towel, and set in a warm spot to proof until doubled in size (usually 1-3 hrs depending on initial water temp and warmth of proofing area).
- Chill the dough for about 30 minutes to make it easier to handle (this can be skipped if you don't have time) and set up your knotting station. Make sure you have prepared baking sheets ready to go. Put out a large wooden cutting board lightly floured. Roll out your dough, and using a pizza cutter, cut out the dough into strips.
- Oil your hands to help keep the dough from sticking. Tie each strip into a knot (over, under, and through) and place on your prepared baking sheet until all of the knots are finished. Place knots about an 1½" apart. When finished with all of the dough, cover each baking sheet with a dry, thin kitchen towel, and place in a warm, draft-free spot to rise; for at least one hour.
- Preheat oven to 400° F
- After knots have doubled in size, remove the kitchen towel and place sheet pans in the oven. Bake for approx. 12-15 min. or until golden.
- While the rolls are baking, prepare the garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside.
- After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Sprinkle with freshly grated parmesan cheese.
- Best served warm, but still good at room temp.
Recipe from White on Rice Couple.
#TwelveLoaves October-Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing to explore what is in season and our October baking theme is Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!
- Caramelized Vidalia Onion Focaccia by Lora at Cake Duchess
- Carrot, Apple & Walnut Bread by Anne at From My Sweet Heart
- Carrot Bread by Rossella at Ma che ti sei mangiato
- Carrot Cake Breakfast Bread by Dionne at Try Anything Once Culinary
- Garlic Herb Mini Rolls by Kathya at Basic N Delicious
- Gluten-Free Sweet Potato Biscuits by Dorothy at Shockingly Delicious
- Onion-Bacon Fantans by Holly at A Baker’s House
- Parmesan Garlic Rolls by Alice at Hip Foodie Mom
- Potato Bread by Liz at That Skinny Chick Can Bake
- Potato Onion Dill Bread by Karen at Karen’s Kitchen Stories
- Rustic Potato Buns by Heather at girlichef
- Sweet Potato Quick Bread by Renee at Magnolia Days
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…