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Garlic Knots

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.
Course Bread
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Rising Time 1 hour 10 minutes
Total Time 50 minutes
Servings 10 people

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

  1. 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.
  2. 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.
  3. Preheat oven to 400 F. Line baking sheet with parchment paper.
  4. Turn out dough onto lightly floured surface. Punch dough down; let stand 10 minutes. Roll out dough into 10x8 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.
  5. 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.