Garlic Knots

Preheat your oven to 375 degrees.
Photo by Ginny G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package active yeast

  • 1

    cup warm water

  • 1/2

    tbsp Sugar

  • 1

    tbsp honey

  • 1 1/2

    tsp salt

  • 1 1/2

    tbsp olive oil, plus more to drizzle over the dough before rising

  • 3

    cups all purpose flour, plus more for rolling out the dough

  • 5

    cloves of garlic, minced

  • 4

    tbsp unsalted butter

  • pinch of salt

  • 1

    tbsp flat Italian leaf parsley, chopped

  • 1/4

    cup grated parmesan cheese

  • 1

    tbsp olive oil for baking sheet

Directions

Start by adding your water, yeast, sugar, and honey to a mixing bowl. Let this become frothy for about 10 minutes. Take in the smell. It’s wonderful. Once your yeast has activated, add in the salt, olive oil, and flour. Mix this until it forms into a dough ball. You don’t want it sticky, and you don’t want it dry. Take the dough out, and knead the dough for a couple of minutes, before shaping it into a ball and transferring to another large bowl. Drizzle olive oil over the dough to lightly coat. Cover with a large enough towel, and set in a warm place to let it rise. The rising process will take a couple of hours, but I like to let mine rise throughout the day as we most often make the pizzas for dinner. About 3 hours into the rising process, take the towel off and make a fist, and punch it right in the center. This is called punching down the dough. Cover and let this rise another hour or so. Punch it down again before rolling out the dough. Next, add the butter, salt, and garlic to a sauce pan, and on low temperature, begin melting the butter. Next, take some flour and shower your working surface with the flour. You will begin rolling out the dough into about 1/4 inch to 1/2 inch thick, about 15 inches in perimeter. Take a pizza cutter, and cut the dough in half, width wise. Next, slice about one inch slices lengthwise. Preheat your oven to 375 degrees. Lightly oil the baking sheet with the olive oil, or use parchment paper if you have that. Take a slice of the dough, and make a knot out of it as pictured above. Set the knot onto the baking sheet, and repeat until finished. I made about 24 knots out of this recipe. Lightly brush some of the garlic butter onto each knot, and place in the preheated oven for about 12 minutes, or until a light, golden brown. Add the remaining garlic butter to a large enough bowl to hold all of the knots, then toss in the chopped parsley. Give that a stir. When the knots are cooked, add them into the bowl containing the butter and parsley, and give them a good toss, or three, allowing the remaining garlic butter and parsley to coat the rolls. Shower the rolls with the parmesan cheese, and toss again.

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