I stole this recipe for Garlic Knots from All New! Secret Restaurant Recipes who stole it from BJ’s Restaurant & Brewhouse. This bread recipe starts with an easy to make yeast dough. After rising, the dough is rolled into a large rectangle and then cut into squares. Each square is rolled into a rope, and then the rope is tied in a knot. A garlic butter mixture is spread on the dough knots. After baking, a mixture of Parmesan cheese, parsley, oregano and melted butter is brushed on top before serving. These garlic knots easily can be served with a variety of meals.
“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good!”- Alice May Brock, American artist, author and former restaurateur (see more quotes in the Quotes tab)
Combine ¾ cup warm water, 1 package yeast and 1 tsp sugar in a small bowl, stir to dissolve yeast. Let stand 5 minutes or until bubbly.
In a large bowl stir in 2 ¼ cups flour, 1 tbsp olive oil and 1 tsp salt. Then add in the yeast mixture.
Knead with dough hook at low speed 5 minutes or until dough is smooth and elastic. Shape the dough into a ball.
Place in a large greased bowl; turn to grease top. Cover and let rise in warm place 1 hour or until doubled in size. Turn out dough onto lightly floured surface. Punch dough down; let stand 10 minutes.
Roll out dough into 10×8 inch rectangle. Then cut the dough into 20 (2 inch) squares. Roll each piece into 8 inch rope pieces.
Next, tie each rope into a knot. Then place on parchment lined baking sheet. Melt 2 tbsp butter in small saucepan over low heat. Then add 1 tbsp olive oil, ½ tsp salt, 1 tbsp minced garlic and ¼ tsp garlic powder; cook over very low heat 5 minutes. Finally, brush knots with garlic mixture.
Bake knots at 400 F for 10 minutes or until knots are lightly browned. Meanwhile, melt 2 tbsp butter. Combine with ½ cup grated Parmesan cheese, 2 tbsp parsley and ½ tsp dried oregano in small bowl; mix well.
Brush melted butter mixture over baked knots. Cool slightly on the baking sheet.
Serve warm.
Garlic Knots
Ingredients
- ¾ cup warm water 105 to 115 F
- 1 package (¼ oz) active dry yeast
- 1 tsp sugar
- 2 ¼ cups AP flour
- 2 tbsp olive oil divided
- 1 ½ tsp salt divided
- 4 tbsp (½ stick) butter, divided
- 1 tbsp minced garlic
- ¼ tsp garlic powder
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- ½ tsp dried oregano
Instructions
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Combine water, yeast and sugar in a large bowl, stir to dissolve yeast. Let stand 5 minutes or until bubbly. Stir in flour, 1 tbsp oil and 1 tsp salt; knead with dough hook at low speed 5 minutes or until dough is smooth and elastic. Shape the dough into a ball. Place in a large greased bowl; turn to grease top. Cover and let rise in warm place 1 hour or until doubled in size.
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Melt 2 tbsp butter in small saucepan over low heat. Add remaining 1 tbsp oil, ½ tsp salt, garlic and garlic powder; cook over very low heat 5 minutes. Pour into small bowl; set aside.
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Preheat oven to 400 F. Line baking sheet with parchment paper.
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Turn out dough onto lightly floured surface. Punch dough down; let stand 10 minutes. Roll out dough into 10×8 inch rectangle. Cut into 20 (2 inch) squares. Roll each piece into 8 inch rope; tie in knot. Brush knot with garlic mixture; place on prepared baking sheet.
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Bake 10 minutes or until knots are lightly browned. Meanwhile, melt remaining 2 tbsp butter. Combine cheese, parsley and oregano in small bowl; mix well. Brush melted butter over baked knots; sprinkle with cheese mixture. Cool slightly on baking sheet. Serve warm.