Bread and Yeast Goods

Garlic Knots

February 18, 2016

These soft and airy little rolls are full of buttery garlic flavor and aroma, making them a must for any brunch or party.

Soft and fluffy garlic knots #rolls #buns #bread

Last weekend we had a dinner hosted by our friends—the kind of dinner where you prepare yourself a week in advance, making lists and brainstorming recipes to figure out what to bring. Even though I always promise myself that I won’t work as hard for the next one or make as much food, I always do.

And although I was surprisingly asked not to bring anything at the last minute, that wasn’t really an option (it never is). So I brought a dessert – which, from experience, people expect me to bring even if they tell me not to – and these irresistible, fluffy, and delightfully garlicy knots.

Soft and fluffy garlic knots #buns #breadSoft and fluffy garlic knots #rolls #buns #breadThese soft rolls have a noticeable garlic flavor, and since they are quite small, you can eat as many of them as you want!

The bread is brushed twice with a mixture of melted butter, garlic, and basil, and I’m drooling just from writing that down. You have no idea how good this stuff is!

There are two rising times, each of which takes about 45 minutes to 2 hours, so you will need to plan ahead. The warmer your house is, the faster the dough will rise. If it’s cold, just be patient and it will eventually rise, or try to find somewhere like a slightly warm oven to place it.

“Feel” your dough. If the dough feels too sticky you can add additional flour, one tablespoon at a time, but keep in mind that it shouldn’t be dry. Just slightly sticky is perfectly fine. And, on the contrary, if the dough feels dry just add additional water.

Soft and fluffy garlic knots #rolls #buns #breadYou may also like:
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5.0 from 3 reviews
Garlic Knots
Yields: 15 knots
 
These soft and airy little rolls are full of buttery garlic flavor and aroma, making them a must for any brunch or party.
Ingredients
  • 3 cups (420 g/15 oz) all-purpose flour, plus more as needed
  • 2 tablespoons (25 g/0.9 oz) granulated sugar
  • 2¼ teaspoons (7 g/0.25 oz) instant dry yeast
  • 1 cup (240 ml) lukewarm water*
  • 3 tablespoons (45 ml) canola or olive oil
  • 1¼ teaspoons salt
For topping:
  • 7 tablespoons (100 g/3.5 oz) unsalted butter
  • 5-6 medium garlic cloves, minced
  • 2 tablespoons finely chopped basil leaves
  • Pinch of salt
Instructions
  1. Place flour, sugar, and yeast in the bowl of a standing mixer and mix until combined. Attach the dough hook to the mixer, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. Add salt and continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
  2. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Keep in mind that rising will be slower in cold weather.
  3. When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions (each weighing about 45 grams) and shape each one into a strip about 20cm long. Gently stretch each strip and tie into a simple knot. Arrange knots on a baking sheet lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until again doubled in size.
  4. Meanwhile, set the oven rack to the middle position and preheat to 350F/180C.
  5. Melt 1 tablespoon butter in a small skillet over medium heat. Add garlic and cook for 2-3 minutes, until fragrant and color deepens slightly. Stir in the rest of the butter until melted, then add basil and salt and turn off the heat.
  6. Right before baking the knots, spread them with half of the butter-garlic mixture. Bake for 15 minutes. Take the pan out and spread knots with the remaining butter mixture. Bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes. Transfer knots to a wire rack to cool completely.
  7. Serve warm or at room temperature.
  8. Knots are best the same day they are made, but can be frozen for up to 2 months.
Notes
* Lukewarm water should be around 110F-115F. If you don’t have a thermometer, it should feel lukewarm to the touch. You can heat it up in the microwave or on the stove. Make sure the mixture isn’t too hot or it will kill the yeast.

 

Soft and fluffy garlic knots #rolls #buns #bread

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8 Comments

  • Reply
    Lauren Gaskill | Making Life Sweet
    February 18, 2016 at 9:47 am

    Your dinner with friends sound so wonderful! I bet these garlic knots were gone in SECONDS! So delicious dear!

    • Reply
      Shiran
      February 18, 2016 at 11:12 am

      Thank you so much Lauren! 🙂

  • Reply
    Sophie
    February 18, 2016 at 9:49 pm

    This looks great, I’m keen to try it out! Just one quick question: Im sure the knots will be devoured, but for future reference, is it better to freeze the knots unbaked or baked? I have a pizza dough recipe that can be frozen after proofing quite effectively, so I wondered which was best.

    Thanks again!

    • Reply
      Shiran
      February 19, 2016 at 9:33 am

      Hi Sophie 🙂 I always freeze any leftovers and then warm them up in the oven before serving them, and they taste absolutely delicious 🙂

      • Reply
        Sophie
        March 7, 2016 at 2:39 am

        Awesome, great to know! I also wanted to say that I made these the same day I commented and they were divine! The dough also worked out spectacularly. Thank you!

        • Reply
          Shiran
          March 7, 2016 at 4:07 am

          That’s great! Thank you, Sophie! 🙂

  • Reply
    Thalia @ butter and brioche
    February 18, 2016 at 10:47 pm

    like you, i am always asked to bring dessert for a dinner party.. but next time i just have to bring something like these little garlic knots Xx

  • Reply
    ilovecooking
    February 12, 2017 at 11:28 am

    I’m 14 years old and i made them and they’re AMAZING! !! but I did it with 1/4 cup water and 3/4 cup milk and the dough was a little bit dry so I added more milk, the dough was really soft and I did it with 4 tablespoons butter and 4 tablespoons olive oil and seasoned it with oregano black pepper and thyme yummy ! i also made a sauce with garlic yoghurt milk and mayonaise. I love this recipe thank you so much!

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