Warm Ricotta Knots
Soft and fluffy, these tender warm ricotta knots are a great way to use up leftover ricotta cheese and are excellent with soup or pasta. The ricotta add a moist richness to the rolls, and of course these are best served warm and piled high on your best dish.
Ingredients
- 4 cups all purpose flour (480 g) (120 g per cup)
- 1 tsp salt (5 g)
- 2 tsp dried oregano (2 g)
- 1 cup warm water ( 240 ml)
- ¼ cup whole milk (60 ml)
- 2 tbsp butter, melted (30 g)
- 1 tsp rapid rise yeast (instant yeast) (3 g)
- 2 tbsp sugar (25 g)
- 4 tbsp ricotta cheese or cottage cheese (60 g)
- black pepper and garlic powder, optional
Egg Wash
- 1 egg yolk
- 1 tbsp water (15 ml)
Instructions
- In a large mixing bowl, sift together the flour, salt and oregano.
- In a separate bowl, combine the warm water, milk, sugar and yeast. Let the mixture sit for about 5 minutes to bloom the yeast.
- Combine ricotta and melted butter into the yeast mixture.
- Combine the wet and dry ingredients and mix, scraping down the sides of the bowl with a rubber spatula, until a shaggy dough forms.
- Turn out the dough on a clean flat surface and knead for 8-10 minutes until the dough is smooth and elastic. The dough should be slightly stretchy (this means the gluten has relaxed).
- Place the dough into an oiled bowl and cover with plastic wrap. Leave the dough to rest for about 30 minutes until doubled in size.
- Preheat the oven to 425 F (218C).
- Punch the dough down and divide into 12 dough balls. Roll out each ball into a rope about 10 inches long, and twist to form a loose knot shape.
- Place the knots onto a baking tray lined with parchment paper.
- Whisk together the egg yolk and water in a small bowl, and brush the mixture on to each of the rolls. Optional: sprinkle on some black pepper or garlic powder at this step if desired.
- Bake for 15-17 minutes until golden brown and puffy. Optional: brush a little olive oil or garlic butter over the tops of the rolls. Serve warm.