Knots of the Fade
(This is a staple served at every Last Meal!)
5 tablespoons butter, melted
3 teaspoons minced black garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 tube refrigerated pizza dough
1 tablespoon chopped parsley
3 tablespoons grated parmesan cheese
Preheat oven to 400°F. In a medium bowl, mix together the melted butter, garlic, basil, thyme, salt, and pepper. Unroll the pizza dough into a flat rectangle on a sheet of parchment paper. Then roll the dough to form a 12-inch log. With a knife, slice the log into 12 pieces about 1-inch each. Roll each piece into a rope about 6 inches long. Then cross one end of the rope over the other. Then fold one end through the center opening and form a knot. Place each formed dough knot onto a greased baking sheet. Brush each knot with the butter mixture. Bake for 20 to 25 minutes, just until the tops of the knots are golden brown. Remove from oven and brush on more butter mixture then top with parsley and parmesan cheese.
Dinner Rolls
(Because everybody needs a good roll! #thatswhatshesaid)
1 cup warm water
1/3 cup vegetable oil
1/4 cup granulated sugar
2 tablespoons active dry yeast
1 large egg beaten
1 tablespoon unsalted butter softened
1/2 teaspoon salt
3 to 4 cups
1/4 cup milk room temperature
Preheat oven to 400*F. In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit for 5 minutes or until yeast is bubbly. Stir in beaten egg, softened butter, and salt. Using a stand mixer, add flour, 1 cup at a time until you have a soft dough. Knead for 5 minutes with a stand mixer. Divide dough into 18 even pieces and form into balls. Place in a greased pan and cover with a towel. Let rise 10 minutes in a warm place. Lightly brush with milk and bake for 10-12 minutes or just until browned.
Desserts
Butch’s Bourbon Pudding
(For our Southie cop who loves things sweet!)
1 French loaf
1/2 cup golden raisins
1/2 cup crushed pecans
1 cup heavy cream
