Saturday, July 2, 2016

Sriracha Knots


Our local grocery store, Wegman's, has these amazing sriracha knots.  I can't get enough of them. But at 75 cents a roll, it can get pretty expensive.

SRIRACHA KNOTS

Make Slathering Sauce:
3 tablespoons Sriracha (more or less depending on your heat tolerance)
1/4 cup butter

Make Dough
1 1/2 cups warm water
2 tablespoons olive oil
1 tablespoon sriracha
1 1/2 tablespoons instant yeast
2 teaspoons salt
2 teaspoons sugar
3 1/2 cups all-purpose flour

In the bowl of a stand mixer or in a large bowl, combine water, olive oil, 1 tablespoon sriracha, yeast, salt and sugar.  Mix together on a low to medium-low speed with a dough hook while adding 1/2 cup of flour at a time until the dough pulls cleanly away from the sides and forms a dough ball, adding slightly more flour of necessary.  Same goes if you are doing it by hand.  The dough should be slightly sticky, and very soft.  To handle it when sticky, water hands.

Transfer to a lightly greased bowl, cover and let rise until doubled, about 60 minutes.

Divide the dough in two. Divide each half into 8 pieces. Roll each piece into 8-inch ropes. Tie each piece in a knot and pinch the ends together in front and place on a parchment lined baking sheet. You will probably need two baking sheets for this recipe with 8 rolls on each pan. Cover and let rise until doubled again, another 30 minutes.

Take a glob of it and roll it.
Place on baking sheet about two inches apart.  Cover.  I used an equal size baking sheet.  If you use plastic wrap, spray it with nonstick cooking spray.  Preheat oven

Preheat oven to 400 degrees. Bake for about 14 minutes until lightly golden.  Before the rolls finish baking, whisk together the melted butter and 1 to 3 tablespoons sriracha in a small bowl.  Use a pastry brush to brush the melted butter on the rolls just after they come out of the oven.








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