Tag: ingredients

Garlic Parmesan Bread Knots & Twists

The Best Bread Knots & Twists

I love bread and these Bread Knots & Twists are no exception.  You can make them from scratch by throwing together ingredients for Dinner Rolls dough or you can purchase it, premade, frozen.  Either way you can make Knots & Twists that are absolutely amazing.  Once you learn a simple twist and tie technique, all you have to do is let the dough rise, brush in the Garlic seasoned butter, sprinkle on the Parmesan Cheese and Oregano, then bake to perfection.  In just a matter of minutes, you can sink your teeth into an American Tuscany; code for Heaven on Earth.

Bread Knots & Twists
Dinner Rolls Dough Ingredients:

4 to 5 Cups FlourRhodes Dinner Rolls
2 tbsp Yeast, Instant Rapid Rise
1/3 cup Sugar, granulated
1 1/2 tsp Salt
1 1/2 Cups Warm Milk, 110 degrees
1 egg
2 tbsp Melted Butter, for basting

Freeze dough or follow the instructions, below, for Bread Knots & Twists.

Bread Knots & Twists Ingredients:

16 Frozen Dough Dinner Rolls, thawed
1 Cube Unsalted Butter, melted
1/2 tsp Salt (Don’t add salt if butter is salted)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Parmesan Cheese to taste
Oregano to taste

Bread Knots & Twists Instructions:

To make Bread Knots & Twists, thaw and Roll the dough before it rises.  Twist and Tie the dough into desired shapes and place on a greased cookie sheet 2 inches apart.  Cover with a towel and allow the dough to rise at least triple the size.  In the meantime, melt 1 cube of Butter and add the Salt, Garlic Powder and Onion Powder and stir with a whisk. When the dough has risen, baste and coat the dough with the melted Butter mixture.  Then shake Parmesan and Oregano over the top of all the Knots and Twists.  Bake at 350 degrees for 15 to 20 Minutes.  Then coat again with the remaining butter and serve Garlic Parmesan Bread Knots & Twists while they’re still warm.

If you want the dough to rise quicker after you’ve twisted and tied the rolls into knots, heat your oven to 200 degrees then turn it off.  Add a large bowl of water to the bottom rack and place the cookie sheet full of dough on the top rack.  The dough will rise 3 times faster this way so keep a close eye on it and be sure NOT to cover with a towel this way.  The Bread Knots & Twists won’t turn out right, if you do.

Rice Noodle Spring Rolls

Rice Noodle Spring Rolls

So what’s the difference between an Egg Roll and a Spring Roll and why do people confuse Summer Rolls with Spring Rolls?  Well, I think the main thing to look at is that they are all rolled in a wrapper with vegetables and they are all fried.  Except for the Summer Roll, which is a Korean Roll many confuse for the Spring Roll but Spring Rolls are fried!  The easiest way to remember is this: Egg Rolls are bigger, Spring Rolls are small and Summer Rolls are soft and see through.  The best part is, you can put anything you want in any of them.  Sure there’s a few traditions but you literally could go breakfast burrito in any one of these rolls if you really wanted to.

Rice Noodle Spring Roll Ingredients:Kikkoman-Tempura-Dipping-Sauce1

1 qt boiling water
2 Rice noodles
1 Nori Sheet
Cilantro, freshly chopped
1 Garlic Clove, chopped
2 tbsp Cooking Oil
8 oz Ground Pork, cooked
Salt and Pepper too taste
2 tbsp Tempura Dipping Sauce (1 part ea. Soy, Sugar, Water, White Vinegar)
1 pkg Spring Roll Wrappers
1/4 cup Water for wetting Wrappers
Oil for Frying

Boil water and Poor over Rice Noodle in a separate bowl.  Let it sit for 5 minutes then strain and add 1 tbsp cooking oil to prevent sticking.  Cut Nori into fours then stack and cut with scissors into shoe string slices.  Chop Cilantro and Garlic.  Cook pork with 1 tbsp of cooking oil and add garlic half way through cooking and salt and pepper to taste.  Combine the Rice Noodle with cut Nori, Cilantro, Pork and Tempura Dipping Sauce and mix thoroughly.  Add 2 to 3 tbsp of the mixed Rice Noodle Ingredients to the center of 1 Spring Roll Wrapper.  Starting with the back corner, fold over the top and tuck the ingredients back so they are snug.  Fold the left and right sides in at 90 degree angles and roll forward half way.  Wet the last corner with a finger dab of water in an envelope fashion, then complete the rolling and apply light pressure in the center of the roll to ensure it won’t come apart in the fryer.  Fry at 350 degrees for approximately 3 minutes.  Let them cool on Paper towels before serving with Sweet and Sour or Orange Chili Sauce.

Summer Rolls

Summer Rolls
Summer Rolls Ingredients:

Rice Paper (as many as you want)
Rice Noodle,
Shrimp, 3 to 4 per roll
Carrots, 1 tbsp per roll
Radish Sprouts, 6 to 8 per roll
Bean Sprouts, 4 to 5 per roll
Shitake Mushrooms, 3 to 4 per roll
Green Onion, 1 four inch cut per roll
Roman Lettuce 1 per roll
Water, for Rice paper and Rice noodle
Cooking Oil, for noodles

Rice Noodle should be cooked first.  Just follow the package instructions but strain and add a few tbsp of cooking oil and mix thoroughly to prevent noodles from sticking.  Rice paper should be rehydrated in a 1/2 inch of water for 10 seconds just before you start each individual Summer Roll.  Then load each Roll with your favorite ingredients, starting with the meat first.  Fold the sides in and then the back and roll the Rice Paper forward, tightly to finish and serve with Peanut Sauce, Sweet Fish Sauce, Orange Chili Sauce or Potsticker Dipping Sauce.