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Rosemary Olive Knots

by Chef Megan Joy on November 19, 2013

I can hardly believe it, the holidays are almost here! I’m getting emails regarding Black Friday and Cyber Monday, so you know it’s official (let me also mention that I get a particular thrill over online shopping post-Thanksgiving. I really can’t put it into words. The deals!). 

So what will you all be making this Thanksgiving? I’m not sure what’s on our list so far, as we’ll be going to a few Thanksgiving celebrations. I wish I could spend it with my family in Indiana too because my mom makes the best turkey (and she knows it). 

Last year Zack and I hosted for a bunch of friends. It was a great meal, but we got a little carried away. We realized this too, somewhere between cramming too many dishes into the tiny oven, trying to get a country ham in the largest stock pot ever created to boil on the stove, and peeling what felt like a million potatoes. By the time we sat down, neither of us even wanted to eat the food. Thank goodness for leftovers, because that’s my favorite- all the delicious food and no work. 

That said, my advice to anyone hosting a holiday dinner this season- don’t over-do it. Accept other’s offers to help. Let them. You will have a much more enjoyable meal that way. 

I’ve compiled a bunch of past recipes that might be worth exploring in your kitchen for the upcoming holiday: 

 Pumpkin Cheesecake Snickerdoodle Cookies

Brown Butter Bourbon Apple Crisp

Whole Wheat Pumpkin Muffins

Apple Breton Pie

Homemade Ding Dongs

Boston Cream Pie

Mountain Cornbread

Jam-Swirled Sweet Potato Bread (with gluten-free variation)

Gluten-Free Chocolate Almond Olive Oil Cake

Cheese-Centered Mini Cornbreads

Chocolate Pecan Pie

Pumpkin Crumb Bars

Pumpkin Crumble Muffins

Big Fluffy Buns

Molten Chocolate Cakes

Pineapple Upside-Down Cake

Salted Caramel Tiramisu

Spice Cake with Maple Meringue

Savory Corn Buns

Stacked Chocolate Truffle Cheesecake

Vanilla-Scented Butternut Squash Quick Bread

Another one to consider: these rosemary olive knots. Fresh rosemary, salty olives, salt, and black pepper amp up the olive oil enriched dough. They’re definitely a great way to boost the flavor at your holiday table. Leftovers make extra special sandwiches- think prosciutto, goat cheese, and pesto…

Also of note- this season I’ll be collaborating with my friend Suzanne over at Suzi Knows Best on ways to glide through the holiday baking season. I’ll be sharing my tips for stocking your pantry, making the world’s best hot chocolate, a dessert that works multiple ways, and how to make brioche dough that you can make into dinner rolls, coffeecake, and more. 

And lastly, if you’re itching to get a head start on high altitude holiday cookie baking don’t forget to check out our newest holiday cookbook: The High Altitude Bakes Holiday Cookie Book 2013 . There are only a few more days left for this special price at 35% off. 

Happy baking!

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How to make this high altitude adjusted recipe:

Rosemary Olive Knots
Adapted from The Modern Baker by Nick Malgieri

Rosemary Olive Knots
Recipe type: High Altitude Baking
 
Ingredients
  • DOUGH:
  • 3½ cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons dry yeast
  • 1½ cups warm water (110 F)
  • 3 tablespoons olive oil
  • FILLING:
  • ½ cup pitted olives
  • 1½ tablespoons chopped fresh rosemary leaves
  • 1 tablespoon olive oil
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Whisk the yeast into the warm water and let sit for 2-3 minutes.
  2. Add the olive oil, then the flour and salt. Stir with a spatula until the dough forms a shaggy ball.
  3. Knead and fold the dough several times to form a smoother ball of dough.
  4. Place the dough in an oiled bowl and turn it over the so that the top is oiled.
  5. Cover with plastic wrap and let the dough rise until it has doubled, about 40 minutes.
  6. Scrape the dough onto a lightly floured surface and pat into a 10" square.
  7. Fold the dough into thirds and lift both hands under it, palms up and flat, and lift it to a baking sheet lightly dusted with flour.
  8. Unfold the dough, even out the shape, and cover with plastic wrap.
  9. Place in the refrigerator and chill for 1 hour, until it firms up.
  10. When the dough is firm, remove from refrigerator and evenly distribute the filling on the bottom half of the dough. Fold the top half over the filling and press well to adhere.
  11. Use a sharp pizza wheel or knife to cut the dough into 12 equal strips, about ¾" wide and 5" long.
  12. One at a time, loosely knot the strips of dough, letting one end of the strip protrude slightly at the top and arranging the other end under the roll.
  13. Place each knot on a parchment-lined baking sheet, about 2" apart.
  14. Cover with oiled plastic wrap and let rise until the knots have doubled, about 35-40 minutes.
  15. About 20 minutes before the rolls are fully risen, preheat your oven to 350 F.
  16. Bake the rolls for about 20 minutes, or until they are well risen, deep golden, and feel firm to the touch.
  17. Makes 12 rolls.

Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the dry yeast to 2 1/2 teaspoons. Rising and baking times may vary. 

{ 3 comments… read them below or add one }

JC November 20, 2013 at 9:24 pm

I’ve been excited to find a baking blog for high altitude as I have always enjoyed baking, but have often found it to be maddening since moving to altitude. It’s nice to have some help with the process. I noticed that you often list recipes with only volume measurements and was wondering what weights you use for white flour, whole wheat flour, and sugar. I often find it easier to bake by weight. Thanks.

Reply

Chef Megan Joy November 27, 2013 at 12:23 pm

Hi JC, I’m glad to hear HAB has been helpful to you. I don’t list my recipes in weights as in the US many home bakers do not have kitchen scales and do not measure by weight. I agree, kitchen scales are often easier and much more successful in baking.

Reply

JC November 27, 2013 at 10:09 pm

If you don’t mind sharing it, what weight do you usually measure for a cup of white flour, whole wheat flour, and sugar? Those are the 3 that I find tend to have the biggest impact. Thanks.

Reply

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