Bread and Yeast Goods

Garlic Knots

April 18, 2018

These garlic knots are super soft, airy, and fluffy, and they are full of buttery garlic flavor and aroma. They are always a hit at brunches or dinner parties.

Garlic Knots

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. Although 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 garlic knots.

Garlic KnotsGarlic Knots

How to Make Garlic Knots

“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, add additional water.

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.

The bread is brushed twice with a mixture of melted butter, garlic, and basil, once before baking, and then again 5 minutes before the baking time is done. You have no idea how good this stuff is!

These soft rolls have a noticeable garlic flavor, and since they are quite small, you can eat as many of them as you want!

Garlic Knots

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5 from 5 votes
Soft and fluffy garlic knots #rolls #buns #bread
Garlic Knots Recipe
YIELD: 15 knots
 

Ingredients
  • 3 cups (420 g/15 oz) all-purpose flour, plus more as needed
  • 2 tablespoons (25 g/0.9 oz) granulated sugar
  • 2 and 1/4 teaspoons (7 g/0.25 oz) instant dry yeast
  • 1 cup (240 ml) lukewarm water (110°F-115°F)
  • 3 tablespoons (45 ml) canola or olive oil
  • 1 and 1/4 teaspoons salt
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. Stir in Salt. Attach the dough hook to the mixer, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. 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 350°F/180°C.
  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.

Garlic Knots

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16 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!

  • Reply
    Joy
    January 2, 2018 at 5:41 pm

    Hello there. Did u brush this garlic knot with egg, so the color turn golden brown? Thank you

    • Reply
      Shiran
      January 3, 2018 at 9:25 am

      I didn’t use egg wash on top, but the knots are still golden brown without it.

  • Reply
    nabila
    July 3, 2018 at 8:13 pm

    Once it dubles in size can i refridgerate the dough until i use it? Just asking because usually around the holidays and parties i bake rolls after taking out the ham or turkey.

    • Reply
      Shiran
      July 7, 2018 at 12:05 pm

      If it’s going to be in the fridge for more than 6 hours, then place it in the fridge right after making or shaping the dough. There’s no need to let it rise at room temperature. It will rise in the fridge slowly, and you can use it straight from the fridge.

  • Reply
    Pam
    September 26, 2018 at 8:17 am

    My husband and I both thought these were amazing. If I were to attempt them using whole wheat flour, or even rye flour what, if any, modifications would you recommend?

    • Reply
      Shiran
      September 30, 2018 at 9:23 am

      When I experiment with whole wheat or rye flour, I only replace half of the all-purpose flour with a similar amount of the other flour first. If the dough will look dry you can add a bit more liquid.

  • Reply
    Katy
    November 7, 2018 at 9:12 pm

    Tested these out to see if I wanted to make them for Thanksgiving, and I definitely will!! They are incredible. I didn’t have any instant yeast on-hand, so I used active yeast in a 1:1 ratio, and they turned out fine. I also added an extra tablespoon of flour. Only problem I encountered was tying the knots as my dough was super sticky, but I just floured my hands, and it was easy. For Thanksgiving I might try an egg wash to make them more golden brown and shiny.

  • Reply
    Elizabeth
    November 8, 2018 at 8:41 am

    Just made these, and my whole family (even my picky toddlers) loved them! Great feeling dough without much work, too. This is definitely my go-to for garlic knots now!

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