Emily Tucker

Garlic Knots

Emily Tucker3 Comments

My Garlic Knots - coming soon to a Northern California Super Bowl party :)

I've seen a few different recipes in the past for garlic knots... 
but I didn't bother doing the logical thing by trying to find the ones I may or may not have pinned.


Here is a picture of some I pinned to be on the up and up. However I'm crazy and created my own recipe.

You'll Thank Me Later - Garlic Knots

I made my dough in a bread maker but you can do it by hand too. This recipe makes approximately 3 dozen medium sized knots. 

Prep time: 2 1/2 - 3 hrs (depends on rise time of dough)  Bake time: 15-20 min

Dough:
  • 1 1/2 cups of water
  • 2 tablespoons of olive oil
  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 4 cups of flour (I used white all purpose)
  • 1/2 tablespoon of rosemary
  • 1/2 tablespoon of basil
  • 4 teaspoons of fast rise or bread machine yeast
Topping:
  • 3 tablespoons of butter, melted
  • 2 tablespoons of olive oil
  • 3 cloves of garlic, minced or grated
  • 1/2 tablespoon of parsley(I used dried)
  • salt, your preference to taste
Directions:
  1. Measure all dough ingredients and place in bread pan, in the order listed. Select dough setting and start machine. I believe my dough setting has 2 rises not all bread machines are made this way - you want 2 rises for extra puffy dough.
  2. Once the last rise is almost done - mince spices and melt butter. 
  3. Combine and stir all topping ingredients together in a small bowl. 
  4. Once dough is done - lightly flour a surface large enough to roll out your dough to cut. I rolled out my dough to be about 1/4 inch thickness and cut it in 1 inch strips, vertically and then each strip into thirds. They ended up being approximately 7 inches in length before tying. 
  5. Cover cookie dough sheet or jelly roll pan with parchment paper. Then fold over the knots and tie them. Place knots about an inch apart, I fit a dozen on a 9x13 pan.
  6. Then brush or pour some of topping mixture on knots, saving at least half for the finish. Bake at 350 degrees for 15-20 minutes or until golden on top and bottom. (I rotated mid-way through to get them evenly browned)
  7. Pour remaining topping mixture over the knots. Plate & devour!
Warning: These are highly addictive!!

This is a man approved recipe. Hubs says, "These taste like rolls from a fancy restaurant. Good job, Babe"

Now you Pintertest it!