Garlic Knots

Garlic Knots…what more can I say?  Little garlic balls of  goodness coated with butter and full of yummy garlic flavor!  These are very  addicting.

These Garlic Knots were truly delicious, easy to make, and didn’t require any difficult steps.As with all bread, they do require a little forethought  because of the  rise time, however this recipe is relatively “quick” compared to a lot  of other breads.  The knots are so soft and fluffy and they have the  perfect combination of garlic, herbs and butter.  They would pair  perfectly with soup, pasta, salad, an afternoon snack, or, well… just about anything.  They are  also very good left over, slightly warmed in the microwave.  However, chances are you won’t have any left over!

Oh…and don’t forget the Tic Tacs.


Dough (makes about 40 garlic knots):
5½ cups all-purpose flour
1¾ cups warm water  ¼ cup olive oil
1½ tablespoons active dry yeast
1 tablespoon granulated sugar
1 teaspoon sea salt
For the Garlic Coating:
*Note: in the picture above the knots are seasoned with rosemary, but the second time around I realized they are much better seasoned with the parsley.2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves of garlic, finely minced
¼ cup finely chopped fresh Italian parsley
1. Measure the flour into a large bowl; set aside. Combine the water,  olive oil, yeast, sugar and salt in a large, 4-cup measuring cup or in a   small bowl, mixing to dissolve the yeast. Pour the water mixture over the flour and mix with a wooden spoon until all of the flour is  moistened. Turn the dough out onto a lightly floured surface and knead  for a minute or two, adding additional flour or water if the dough it is   too sticky or dry, until soft and just slightly tacky. Place the dough   in a well-oiled bowl, cover with plastic wrap, and place in a draft-free  area until doubled in size (this can take anywhere from 1 to 3 hours).
2. Line three baking sheets with parchment paper or silicone baking  mats and set aside. Working on a pastry mat or clean counter top,  oil the surface, your hands and a rolling pin. Divide the dough into  two. Take the first half and gently press down on it, flipping it over  and doing the same, to release gasses and flatten it. Using the rolling  pin or your hands, shape the dough into a rectangle measuring about 5  inches by 16 inches, and ½-inch thick. Using a pizza cutter, slice the  rectangle into 5-inch by ¾-inch strips.
3. Sprinkle the strips with flour. Taking the strips one at a time,  gently roll it back and forth to create an even rope. Tie it into a knot   and place on a prepared baking sheet. Place the knots about 1½ inches apart. Continue to make the rest of the knots and repeat process with  the second piece of dough. Cover the baking sheets with a dry kitchen  towel or cheesecloth and place in a warm, draft-free area to rise. The  rolls should double in size during the second rise.

4. Preheat the oven to 400 degrees F.

5. Once the knots have doubled in size, remove the towel covering  them and bake, one pan at a time, for 12 to 15 minutes, or until golden.

6. While the knots are baking, prepare the garlic coating. Over low  heat, warm the olive oil, butter and garlic in a small saucepan. Add the   chopped parsley, cover and set aside.

7. After removing the knots from the oven (while they are still  warm), either brush them with the garlic coating, or place the knots in a  large bowl and toss with the garlic coating. Season with additional sea salt to taste.

8. Best served warm. Baked rolls can be individually  wrapped and frozen in an airtight freezer bag.

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, storms, 80's and country music, and my favorite pastime has always been baseball. Go Yankees!

2 Responses to “Garlic Knots”

  1. July 20, 2014 at 10:47 AM #

    Est-il possible de prendre 2 ou 3 phrases sur mon site internet ?


  1. Thanksgiving Feast Ideas 2012 | Wishes and Dishes - November 20, 2012

    […] Garlic Knots […]

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