COTW Cheese filled garlic knots
adapted from Grilled Garlic Knots
kingarthurbaking.com
DOUGH
2 ½ cup all-purpose flour
1/8 cup Cream of the West Roasted Wheat
½ cup Cream of the West Roasted 7-Grain
1 tsp salt
1 ½ tsp yeast
¾ cup + 3 tbsp warm water
FILLING
1 tsp olive oil
1 cup mozzarella cheese
1/3 cup Parmesan cheese – grated
1 ½ tsp Oregano
1 ½ tsp Basil
½ tsp Chili flakes (optional)
2 Tbsp Cream of the West Roasted Wheat
TOPPING
2 cloves garlic – finely minced
1/3 cup olive oil
Directions
Prepare garlic paste:
Cut root end off a large head of garlic with at least 5 or 6 big cloves. Place in a small, heavy bottom saucepan with 3 tablespoons water and a generous tablespoon of olive oil. Bring to a boil over medium heat, cover and simmer 15 minutes. Add up to 2 tbsp water during simmer if necessary.
Squeeze garlic from skins into a small bowl by squeezing on the stem end. Add remaining cooking liquid and mash with a fork until mixture becomes a smooth paste.
Prepare dough:
In a medium-large bowl, add the flour, roasted wheat, roasted 7-Grain, water, yeast, salt, and garlic paste.
Stir ingredients together for about 45 seconds with your mixer or a spoon. This should result in a sticky dough with no areas of dry flour. Shape dough into a rough ball and cover and let rise 30 minutes.
Lift and stretch dough once from each side, folding the stretched dough over itself. Do this on all four sides.
Cover bowl and let rise and additional 30 minutes to 3 hours.
Place dough on a lightly floured surface and roll into a 18” x 8” rectangle, ¼ inch thick.
Brush olive oil over the dough leaving a ½ inch strip along one of the long sides.
Sprinkle on cheeses and seasonings. Leaving the ½ inch strip uncovered.
Beginning with the long side covered with filling, roll tightly toward the bare strip on the other side of the dough.
Cut roll into 1-inch slices and dip each cut side in Roasted Wheat, pressing to adhere coating.
Place 3 or 4 rolls onto each skewer through the side wall of each roll, leaving at least an inch between rolls.
Place on a parchment covered baking sheet.
Preheat grill to 350 degrees F.
Prepare topping by whisking together minced garlic and olive oil.
Lay prepared skewers directly onto heated grill and brush lightly with topping. Cook 4-5 minutes per side. Turn rolls and brush with topping. Continue to cook another 4 or 5 minutes until rolls are developing golden crust and cheese is dripping slightly.
Remove rolls from grill and serve warm with marinara sauce.
