I’m 6’3” 230 lbs from Philadelphia and youse guys are making me cry!! I’m right off of 75, can I come over and we can eat and have some Red. And I’m the same age as youse guys so we can talk about the old days. Great Videos Thank You 🙏
Dear Chef Dom and Pappa P, You have become my favorite cooking channel! I'm 81 years old and was raised in a large and food loving family. The dishes you prepare take me back to my growing up days and those Sunday dinners with the whole family. What great memories you bring up! What a delight to be here with you and enjoy your dishes.
@@dominicksimonetti6726 I live in Wilmington, Delaware, Chef Dom. I was born and raised in Hoboken, New Jersey and I had relatives in Brooklyn and Patchogue, NY. My family in Patchogue owned and operated Felice's Restaurant and Hotel. Sadly, none of the next generation continued in the business and we have lost touch over the years. I have 3 cousins in New Jersey, however, that are chefs. Boy, do I miss those family gatherings where we never left the table. I'm so glad I found your channel. What a delight for this ole' lady! My name is Rosie Castelli, and even at 81, I like to invite a few friends over for a nice Italian meal. Nothing like a delicious pot of gravy cooking on the stove! Stay well and please know that many of us out here truly enjoy your show. And I miss seeing Mama.
@@celebrant4650 thank you so much we really appreciate it and if you lived in the Dallas area I would have picked you up and have dinner with us and put you in a video with us
If I remember correctly my grandmother used to make hard knots and she used fennel seeds added to the dough. I've not thought of that for 50 years! Wow!
This southern mama loves your channel. We eat big here down South and so I love that you all show recipes for large and small gatherings. I feel like you make everyone family through your videos. God bless you and your family.
Happy thanksgiving. Thanks for getting back to me. I did the 8oz yeast water and 8oz of the other. So far so good. In the fridge , making them later tonight. ❤
I am so grateful that I found your channel! I just subscribed and am super excited to start cooking more authentic Italian dishes. I have been wanting to learn how to make Sunday Gravy for years. You guys are amazing.
Thank you for sharing! My wife is going to love this. We get these from a place in the outskirts of H-town called Adriatic Cafe. So awesome that I can make them at home now.
I made these last weekend. Delicious! However, I live alone & this makes quite a few. So once I got them into the "knots" I put half of them in the freezer. The other half I let rise first before freezing...because I think most folks have bought frozen dough rolls where half of them just don't rise like they should...so I wanted to see for myself which way was better... But then my kids all showed up yesterday & cleaned me out 🤦♀️🤷♀️😂
@AviSchwartz1 They didn't last long enough to see any difference.They were only in the freezer for about a week when my adult children all showed up the following weekend & cleaned me out.
Despite my messing up the dough somehow, they tasted delicious! I'm not sure what I did wrong, but followed your measurements. Next time I'll weigh my bread flour, as I think that may have been my problem. Anyway, even though it was heavy and didn't rise quite right for me and I had to roll out the dough to make strips, they baked up great! Half the batch I used to make thin crust pizzas. I had to roll that dough too. Lol. It was my first pizza in my new chefman pizza oven, an early Christmas gift from my husband. 😊 I also made that excellent sauce for the meatballs and spaghetti. That's what's going to be tomorrow's dinner. No more store bought jars of spaghetti sauce for us. Thank you! Oh, I used it on the pizzas. It tasted great on them as well. Win! Win! ❤
Definitely remember Taste of Italy in Garland. Now that I am older, I have more time to cook and make pizza dough frequently. My usual large pie is 600 g of dough for the crust so I always have some left over. I freeze that until I have several, then thaw them all out, and make garlic knots. Pretty much exactly as you describe but one thing I like to do (tip from a friend at the original Napoli's) is, after they are all tossed with the goodness, I cover the bowl with plastic and let them steam a bit while shaking a few more times. It softens them a bit and incorporates the goodness a bit better. Great recipe and video!
@ i forgot i made the dough last night… i started making polar bear cupcakes because i had nothing else to make lol! I’m excited to make! And because i could see the roll and tuck technique… the dough balls were tight and smooth and beautiful!! Grazie! PS-That’s my last comment… scout’s honor promise!
The garlic knots look great! But what caught my eye was the plate of food you were going to have with them! I looked for a pork ribs recipe but only found beef ribs and pork chops. Now I remember when my mother used to make her sauce, she would toss a couple of those huge country pork ribs in the pot to slow cook with the meatballs. I gotta tell ya, they were excellent! Thanks guys! Take care!!
Absolutely wonderful. Thank you for sharing. I live in Texas but spent best nine years of my life in graduate school in Long Island. Your garlic knots remind me of my time in New York. I absolutely loved it. God bless my friend! Molto Bene! Bellísimo!!!
I am so glad you have this video! I just subscribed yesterday. I also saw the Garlic Knots recipe on your web page. Seeing them being made is always helpful, especially with tips, and the visual and sound of the food when you tear it apart to show it. These look super delicious and I can hardly wait to make them. Btw, I don't feel so bad about my Kitchen Aid stand mixer bouncing up and down while it mixes. I see yours does as well. 😊
have you done garlic bread?? I have to go peek because I just found you and OHHHH I'm so ready to try some of these recipes, I may just start with these garlic knots, hubby would be in heaven.
These look so good, thanks for posting! Since my wife and I would never eat more than 4 of these at a time, is there a point in this process at which I could freeze for later use?
@@mumps59 our pleasure! You can freeze the rolls once cooked. When ready to use again, defrost, heat in the oven and then brush your garlic butter on them.
Love your channel! ❤ QUESTION: can the dough recipes, ( bread and pizza) be frozen and kept for later use? If so, at what stage would you recommend freezing at? ( before rising? After baking? ) My husband and I are empty nesters, so some of the recipes are too much for the 2 of us, but we would LOVE to have some on hand to make as needed. Thank you for your videos!
@@westtrindy9176 thank you! What we do, and works best is freeze the rolls after baking. Thaw when ready to use, heat up in the oven and then add garlic butter.
Hey chef Paulie. I just realized you put the yeast in half of the 16oz which is 8 oz and then the other 8 oz you put the sugar in the salt. I guess I just wasn't thinking lol😅 I'm looking forward to making them.
Please don't use minced garlic in a jar that stuff is nasty use fresh garlic 🧄 first toast the garlic in olive oil put it to the side to let cool then ad it to the dough before cooking the bread
Oops sorry I should have waited to the end of the video but I was going by the printed out recipe that didn't have the time and degrees. Anyway love the video I'll let you know how they came out.
Chef Dom and Pappa Paul! (Nice name my name is Paul) i’ve said it before you guys are great I enjoy learning these recipes coming home from work cracking open a cold one and watching your channel and relaxing after a long days work.. I’m glad to be subscribed and not to mention addicted to your channel Chef Dom you seem to like the extra spicy stuff just like me.. my friends think I’m crazy for some of the shit I eat.. 🤣 anyways you guys keep on doing the great things you do and have a good one 😎🤘
Love the channel.. When we put the 2 dough balls in the fridge for 24 hours is it ok just to make 1 of the balls and leave the other in the fridge for 48 hours to eat the next night?
I love garlic rolls and these look superb! Thank you for sharing the recipe. I unfortunately do not own one of those large mixers anymore. Kids all gone, just him and me. QUESTION. Can I whip those up by hand and will they come out fluffy like yours???? I have subscribed to your channel, God bless you always.
Sure, you can mix by hand. Mix the ingredients in a bowl and then once the dough is formed, dust you counter with flour and knead the dough by hand for 10 minutes. Thanks for subscribing!
Hey papa Paulie I have another question I didn't get to cook my knots yesterday. So here I am following the rest of the instructions how to make them into knots I did all that and as you said they can be left out for 2 hours which I am going to do. After that what's the degrees do I put them in the oven and how long,? Hope that you see this question within the 2 hours so I can warm up my oven LOL
Chef Paulie I'm making this now for some snacks after Thanksgiving dinner I hope you see this in time. When I went to the full recipe it only had one time using 16 oz of warm water with the yeast it didn't say to use another 16 oz a warm water for the sugar and salt. I happened to cut the recipe in half I used half of it all so I used 8 oz of warm water for the yeast and 8 oz of warm water for the sugar and salt. My dough is not forming into dough it seems too wet. But it certainly look like you put water with the yeast and then you filled up water again for the sugar and salt. Help
Hello Broolyn, hey looks like your head is loose on your kitchen aid. Remove the cover, then the circuit board and finally the gear assembly. Then youll see 2 screws below. Tighten and reassemble. No more shake. I have to do mine every 6 months or so. Bad design. Any way your recipe looks great. Im gonna bump the hydration to 71% 483 grams of water ( militers is same) and rather than yeast, a sourdough starter 180 grams , and 15 grams salt. I hope they turn out as beautiful as yours.
I’m drooling over here!
I’m 6’3” 230 lbs from Philadelphia and youse guys are making me cry!! I’m right off of 75, can I come over and we can eat and have some Red. And I’m the same age as youse guys so we can talk about the old days. Great Videos Thank You 🙏
Dear Chef Dom and Pappa P, You have become my favorite cooking channel! I'm 81 years old and was raised in a large and food loving family. The dishes you prepare take me back to my growing up days and those Sunday dinners with the whole family. What great memories you bring up! What a delight to be here with you and enjoy your dishes.
We are honored that you are a fan of ours. Good old memories!
Welcome to our family and thank you so much
@@celebrant4650 do you live in the Dallas area
@@dominicksimonetti6726 I live in Wilmington, Delaware, Chef Dom. I was born and raised in Hoboken, New Jersey and I had relatives in Brooklyn and Patchogue, NY. My family in Patchogue owned and operated Felice's Restaurant and Hotel. Sadly, none of the next generation continued in the business and we have lost touch over the years. I have 3 cousins in New Jersey, however, that are chefs. Boy, do I miss those family gatherings where we never left the table. I'm so glad I found your channel. What a delight for this ole' lady! My name is Rosie Castelli, and even at 81, I like to invite a few friends over for a nice Italian meal. Nothing like a delicious pot of gravy cooking on the stove! Stay well and please know that many of us out here truly enjoy your show. And I miss seeing Mama.
@@celebrant4650 thank you so much we really appreciate it and if you lived in the Dallas area I would have picked you up and have dinner with us and put you in a video with us
First thing Paul taught me how to make when I worked at A Taste of Italy.
The good times bud
I looked at every single recipe I think of garlic knots in use are absolutely the best thank you so much for sharing
You are so welcome!
In the 70s and 80s in Brooklyn I survived on these and zeppoles
If I remember correctly my grandmother used to make hard knots and she used fennel seeds added to the dough. I've not thought of that for 50 years! Wow!
Hi Rick! Yes, our grandma made the hard knots as well. So good. Wish we had that recipe.
I could eat that entire tray 😋
@@pjesf it’s easy to do 😋
This southern mama loves your channel. We eat big here down South and so I love that you all show recipes for large and small gatherings. I feel like you make everyone family through your videos. God bless you and your family.
Thanks so much❤️
That's really nice of you thank you so much
Wonderfully presented. They look wonderful & can smell them from here. I will try these for our next guests.
Thanks
Happy thanksgiving. Thanks for getting back to me. I did the 8oz yeast water and 8oz of the other. So far so good. In the fridge , making them later tonight. ❤
@@bigsistermaria5578 awesome! Happy Thanksgiving!
These rolls are absolutely easy and delicious I've been eating mine for three days just reheat in the air fryer
Glad you are enjoying them!
I am so grateful that I found your channel! I just subscribed and am super excited to start cooking more authentic Italian dishes. I have been wanting to learn how to make Sunday Gravy for years. You guys are amazing.
Welcome to our family!
11:36 WOWOWOWOWOW!! Looks delicious, Thank you for sharing your recipe!!
My pleasure 😊
Thank you for sharing! My wife is going to love this. We get these from a place in the outskirts of H-town called Adriatic Cafe. So awesome that I can make them at home now.
You’re very welcome! Enjoy!
You have no idea how much we appreciate you and your family for bringing these excellent recipes to our tables. Thank you😋❤🤌👍🙏
Our pleasure!
Love your story. i am from Dallas/Mesquite ;)
Very cool
Can’t wait to try this recipe. I’m going to cut the recipe in half and hope for the same results. I don’t see why it wouldn’t work. Thank you so much!
Hope you enjoy
I’m gonna have to make those those look good and simple too not a problem
I made them first time I've ever made buns and they are lovely to reheat stick them in the air fryer for 4 mins
I made these last weekend. Delicious! However, I live alone & this makes quite a few. So once I got them into the "knots" I put half of them in the freezer. The other half I let rise first before freezing...because I think most folks have bought frozen dough rolls where half of them just don't rise like they should...so I wanted to see for myself which way was better...
But then my kids all showed up yesterday & cleaned me out 🤦♀️🤷♀️😂
Wonderful! Kids will do that 🤣
So which ones ended up better, the ones you froze immediately or the ones frozen after rising?
@AviSchwartz1 They didn't last long enough to see any difference.They were only in the freezer for about a week when my adult children all showed up the following weekend & cleaned me out.
@@AviSchwartz1 frozen immediately
@@BrooklynBrothersCooking Thank you, that's what I'll do.
Despite my messing up the dough somehow, they tasted delicious! I'm not sure what I did wrong, but followed your measurements. Next time I'll weigh my bread flour, as I think that may have been my problem. Anyway, even though it was heavy and didn't rise quite right for me and I had to roll out the dough to make strips, they baked up great! Half the batch I used to make thin crust pizzas. I had to roll that dough too. Lol. It was my first pizza in my new chefman pizza oven, an early Christmas gift from my husband. 😊 I also made that excellent sauce for the meatballs and spaghetti. That's what's going to be tomorrow's dinner. No more store bought jars of spaghetti sauce for us. Thank you! Oh, I used it on the pizzas. It tasted great on them as well. Win! Win! ❤
That’s great ! Appreciate you sharing your experience.
As soon as I saw this recipe I subscribed without looking at your channel. Chef Kiss!
Welcome aboard!
Looks great! I also love hearing you’re stories from the past! I’m a big fan of nostalgia!
Glad you enjoy it!
So glad you popped up in my feed!
Welcome!!
Definitely remember Taste of Italy in Garland. Now that I am older, I have more time to cook and make pizza dough frequently. My usual large pie is 600 g of dough for the crust so I always have some left over. I freeze that until I have several, then thaw them all out, and make garlic knots. Pretty much exactly as you describe but one thing I like to do (tip from a friend at the original Napoli's) is, after they are all tossed with the goodness, I cover the bowl with plastic and let them steam a bit while shaking a few more times. It softens them a bit and incorporates the goodness a bit better. Great recipe and video!
Thanks! Will need to try the steaming technique.
My son loves those garlic knots so does my husband and l. Now that l know how to make them they will be at our dinner table. Love you guys!
That is awesome! Glad you all enjoyed them!❤️
I just discovered your channel and absolutely love it! I'll be making these garlic knots this weekend!
Thanks Jeff! Glad you enjoy it 😊
Thank you i cant wait to try this😊
You’re welcome 😊
Those rolls look like a keeper recipe, I have watched this video twice. The rolls look to die for.
Thanks for watching!
Thank u for letting us see the “roll tuck” part lol!! I couldn’t see on the Sicilian pizza video … so I’m stoked!
Glad to help!😊
@ i forgot i made the dough last night… i started making polar bear cupcakes because i had nothing else to make lol! I’m excited to make! And because i could see the roll and tuck technique… the dough balls were tight and smooth and beautiful!! Grazie! PS-That’s my last comment… scout’s honor promise!
@@velocitygirl8551 we are very happy that you’re happy! Please keep the comments coming. We love them!
The garlic knots look great! But what caught my eye was the plate of food you were going to have with them! I looked for a pork ribs recipe but only found beef ribs and pork chops. Now I remember when my mother used to make her sauce, she would toss a couple of those huge country pork ribs in the pot to slow cook with the meatballs. I gotta tell ya, they were excellent! Thanks guys! Take care!!
Thanks! We use pork ribs in our Sunday gravy video.
Looks great, I'm making these as I watch the video!
@@randylacroix5450 that’s great! Let us know how they turn out
Absolutely wonderful. Thank you for sharing. I live in Texas but spent best nine years of my life in graduate school in Long Island. Your garlic knots remind me of my time in New York. I absolutely loved it. God bless my friend! Molto Bene! Bellísimo!!!
Our pleasure!
I TRIED THEM TONIGHT, WODERFUL................
That’s awesome! Glad you enjoyed it
I am so glad you have this video! I just subscribed yesterday. I also saw the Garlic Knots recipe on your web page. Seeing them being made is always helpful, especially with tips, and the visual and sound of the food when you tear it apart to show it. These look super delicious and I can hardly wait to make them.
Btw, I don't feel so bad about my Kitchen Aid stand mixer bouncing up and down while it mixes. I see yours does as well. 😊
Welcome and thanks! Yes, it does bounce.
Oh my gosh…your whole dinner looks delicious. Will absolutely be making your wonderful garlic rolls. Thank you!
Hope you enjoy!😊
They look wonderful. I will be making them soon.
Yum!!! Just discovered your channel!!! Love your instructions your voice your detail and personal story!! Keep it up!!! ❤ from Seattle, WA!!
Thanks so much! 😊
I’ll be making these soon, just subscribed !😋🇨🇦
Welcome to our family!
This just came up in my feed and I am so happy! Loving the videos! Subscribed ❣️
Thanks for subbing!
Thank you so much for sharing your awesome recipe 😊😊😊
My pleasure 😊
Paul, what great recipe they turned out so delicious , thanks for making for everyone to enjoy!
My pleasure!! Glad you enjoyed them
Pete, those knots look amazing! Where are mine?
Thanks and I’m Paul 😊
@@BrooklynBrothersCooking
OOps, Papa Pete is a Greek here in Kalamazoo! Digital failure, sorry Paul!
They look so fresh and delicious. Love the back story & the recipe 👍👍
Thank you so much 🤗
I'm frying eggplant while watching this, those would go perfect with my eggplant parm, looks delicious!!
Thanks! Yes, these rolls are great with parmigiana!
So great to see you guys at almost 50K subscribers!
So close! Thanks
Thank you so much
Looks amazing!
New sub they look amazing 😋I'm definitely gonna give it a go!!!
Thanks for subscribing!
Awesome recipe
Thanks
Just made some, delicious 😋
Great 👍thanks
These garlic knots looks amazing !!!
Thank you 😊
looks very good ur the best i learned a lot garlik rolls r a killer
Thanks James!
As always fabulous.
Thank you so much 😊
Looks delicious. Can't wait to try this.
Please do!
My favorite brothers !😊
Good to see you papa paulie and good to see those knots. Question? Can i use olive oil instead of butter ?
Yes, absolutely, but the butter adds to the richness of flavor.
Yes definitely
Ok I'll try it 😊
imma make this tomorrow. it looks amazing
have you done garlic bread?? I have to go peek because I just found you and OHHHH I'm so ready to try some of these recipes, I may just start with these garlic knots, hubby would be in heaven.
@@shweetpotato welcome to our family! You all will love them.
Looks delicious, will be making these Garlic Knots. Da Bears🐻
Hope you enjoy!
These look so good, thanks for posting! Since my wife and I would never eat more than 4 of these at a time, is there a point in this process at which I could freeze for later use?
@@mumps59 our pleasure! You can freeze the rolls once cooked. When ready to use again, defrost, heat in the oven and then brush your garlic butter on them.
@@BrooklynBrothersCooking awesome, thanks!
I've had m6 dough sitting in the fridge overnight can't wait till I'll get them out big pillow puffs
Awesome!
First timer here ….
just stumbled by … nice video…👏👏
Thanks for watching!
Those garlic knots are to die for!! I will surely make them one of these days. Thank you for sharing. Just subscribed to your wonderful channel.
@@ONEJOURNEYONESTORY thanks and welcome to our family!
Love your channel! ❤ QUESTION: can the dough recipes, ( bread and pizza) be frozen and kept for later use? If so, at what stage would you recommend freezing at? ( before rising? After baking? ) My husband and I are empty nesters, so some of the recipes are too much for the 2 of us, but we would LOVE to have some on hand to make as needed. Thank you for your videos!
@@westtrindy9176 thank you! What we do, and works best is freeze the rolls after baking. Thaw when ready to use, heat up in the oven and then add garlic butter.
Beloved, Beloved, Beloved: Your Garlic Rolls Are IRRESISTIBLE!!! Thank you!!! 😘❤️🌹🍕
You are so welcome
Hey chef Paulie. I just realized you put the yeast in half of the 16oz which is 8 oz and then the other 8 oz you put the sugar in the salt. I guess I just wasn't thinking lol😅 I'm looking forward to making them.
That is correct! Let me know how they turn out
Done deal. I'm making these. Delicious looking!
Enjoy!
I've made garlic knots but I put the jarred garlic in the dough. I'll have to try it your way, too. Thank you, Sir. :o)
Putting the garlic in the dough sounds good. Will try that 😊
Please don't use minced garlic in a jar that stuff is nasty use fresh garlic 🧄 first toast the garlic in olive oil put it to the side to let cool then ad it to the dough before cooking the bread
@@dominicksimonetti6726 Got cha, will do. :o)
Oops sorry I should have waited to the end of the video but I was going by the printed out recipe that didn't have the time and degrees. Anyway love the video I'll let you know how they came out.
Good to hear! Glad they turned out 😊
Chef Dom and Pappa Paul! (Nice name my name is Paul) i’ve said it before you guys are great I enjoy learning these recipes coming home from work cracking open a cold one and watching your channel and relaxing after a long days work.. I’m glad to be subscribed and not to mention addicted to your channel Chef Dom you seem to like the extra spicy stuff just like me.. my friends think I’m crazy for some of the shit I eat.. 🤣 anyways you guys keep on doing the great things you do and have a good one 😎🤘
Thanks for the great compliment! We appreciate you!
Great recipe. I sautéed the garlic in the butter for a minute and it took away the bitter strong taste. Other than that, spot on!
Thanks for sharing!
🤗I JUST SUBSCRIBED 😊. YUM.
Thanks for subbing! Welcome!
Thank you!
You bet!
Hi guys that looks good I'm going to make the garlic knots. Bye ❤
Sounds great! Enjoy!
Im from canarsie now in Texas
Welcome!
Love the channel.. When we put the 2 dough balls in the fridge for 24 hours is it ok just to make 1 of the balls and leave the other in the fridge for 48 hours to eat the next night?
Yes, 48 hours is fine
Omg ! Yes! Dip into ranch lol .
😋😋
I love garlic rolls and these look superb! Thank you for sharing the recipe. I unfortunately do not own one of those large mixers anymore. Kids all gone, just him and me. QUESTION. Can I whip those up by hand and will they come out fluffy like yours???? I have subscribed to your channel, God bless you always.
Sure, you can mix by hand. Mix the ingredients in a bowl and then once the dough is formed, dust you counter with flour and knead the dough by hand for 10 minutes. Thanks for subscribing!
Love your channel! I hope you get a million subscribers! You deserve it 🙏🏼🙏🏼👍👍
Wow, thank you! Appreciate that
Oh my gosh!!!!🎉
Yumm
Get in my belly garlic knots!!!!
😂😂
Hey papa Paulie I have another question I didn't get to cook my knots yesterday. So here I am following the rest of the instructions how to make them into knots I did all that and as you said they can be left out for 2 hours which I am going to do. After that what's the degrees do I put them in the oven and how long,? Hope that you see this question within the 2 hours so I can warm up my oven LOL
❤ SUBSCRIBED 😊
@@shellsea9520 welcome to our family!
Can I freeze the dough and at what point? How to thaw and when to bake? Thanks
Yes you can! once you roll it into a ball, freeze it right away. When ready to use, let defrost for 4 hours before placing it into the fridge
Hi! I only have instant dry yeast. Do I just mix it with the flour mixture? Also, would the water still be at a warm temperature?
Thank you
Yes and yes 👍
Thanks so much!@@BrooklynBrothersCooking
Lol I been watching you guys for a while. My mother was a waitress for your father at the Garland restaurant.i thought it was you guys.
@@shadowwolf249 hi! What’s your mom’s name?
@BrooklynBrothersCooking Francis my brothers name is Vito I think you taught him how to make the garlic knots
@@shadowwolf249 wow! A blast from the past! How is everyone?
@@BrooklynBrothersCooking my mother passed away 9 years ago my other wise my brother and i are doing well.
@@shadowwolf249 sorry to hear about your mom. Our parents are gone too.
What was the name of the Restaurant in Garland Tx, I believe I used to eat there these rolls were amazing
A Taste of Italy
@@BrooklynBrothersCooking I ate there a million times, Loved everything you made
@@edwardbarkowski3944 that’s awesome! Small world
Our family were the original owners
I subscribed
@@tanyamiller6275 Thanks and welcome to our family!
Thank you so much
These look delicious. Are there times you prefer to use garlic powder instead of granulated garlic?
Yes, absolutely, but we prefer the granulated. More flavor in our opinion.
😍
👍
Chef Paulie I'm making this now for some snacks after Thanksgiving dinner I hope you see this in time. When I went to the full recipe it only had one time using 16 oz of warm water with the yeast it didn't say to use another 16 oz a warm water for the sugar and salt. I happened to cut the recipe in half I used half of it all so I used 8 oz of warm water for the yeast and 8 oz of warm water for the sugar and salt. My dough is not forming into dough it seems too wet. But it certainly look like you put water with the yeast and then you filled up water again for the sugar and salt. Help
Hello Broolyn, hey looks like your head is loose on your kitchen aid. Remove the cover, then the circuit board and finally the gear assembly. Then youll see 2 screws below. Tighten and reassemble. No more shake. I have to do mine every 6 months or so. Bad design. Any way your recipe looks great. Im gonna bump the hydration to 71% 483 grams of water ( militers is same) and rather than yeast, a sourdough starter 180 grams , and 15 grams salt. I hope they turn out as beautiful as yours.
Sounds great! Appreciate the tip!
Mine shakes all the time… I’m going to try this! By “I” I mean my husband lol… thank you!!
I could eat that whole plate of garlic knots...
Hey Boss, can I use that same dough to make pizza?
Yes, absolutely
@@BrooklynBrothersCooking great! We make alot of Pizza in this house, but we buy the dough from the Local Pizzeria
@@salvatrice850 i’m sure it’s good though too. It’s a lot easier to buy a good piece of dough lol
@@BrooklynBrothersCooking hahaha you are right! It's so much easier 😉
Yum!!! I can’t wait to make these! Ty!!
Da knots
Where you guys been?? Is everyone ok?
Yes, all is well. Thanks for asking