Rosemary Olive Knots

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Preparation info

  • Makes

    12

    medium rolls
    • Difficulty

      Complex

Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Sometimes I jokingly refer to these as rosemary olive Danish, because the technique of filling the dough before cutting and shaping it is adapted from a method for handling Danish pastry dough. This is an easy dough to prepare. Just don’t neglect to chill the filled dough or it might be too difficult to handle.

Ingredients

Dough

  • cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 2 teaspoons salt

Method

  1. Combine the Hour and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
  2. Whisk the yeast into the water in a small bowl and whisk in the oil. Pour the liquid into the processor bowl and pulse until the dough forms a ball. Let rest for 10 minutes, then let the machine run continuously for 15 seconds.
  3. Invert the