Description
Soft, buttery garlic knots that bring warmth and hospitality to your table, perfect for soaking up sauces or paired with your favorite pasta.
Ingredients
Scale
- 1/3 cup very warm water (79g)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup + 1/4 teaspoon granulated sugar (51g)
- 1 1/3 cups warm milk (332g)
- 5 tablespoons softened butter (76g)
- 1 large egg
- 1 1/2 teaspoons salt
- 4–4 1/2 cups all-purpose flour (500g)
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- Marinara sauce (for dipping, optional)
Instructions
- Combine warm water, yeast, and 1/4 tsp sugar and stir. Allow to rest for 5-10 minutes until foamy.
- Pour the yeast mixture into a mixing bowl, add remaining sugar, warm milk, softened butter, egg, and salt. Blend until combined.
- Mix on low speed while slowly adding flour until the dough is smooth and elastic (5-6 minutes).
- Test the dough for texture; it should be soft and slightly sticky. Add flour if too sticky.
- Grease a large bowl, place dough in, turn to coat with oil. Cover and let rise in a warm spot until doubled (about 1 hour).
- Punch down the dough, divide it into pieces the size of golf balls.
- Roll each ball into a rope, tie into a knot, and place on a baking sheet.
- Cover knots with plastic and let rise until puffy (about 1 hour).
- Preheat oven to 400°F, bake knots for 10-12 minutes until lightly golden.
- Prepare garlic sauce by combining melted butter, olive oil, garlic powder, and parsley. Brush knots with sauce after baking.
- Serve warm with marinara for dipping.
Notes
Knead gently; allow each rise to develop flavor. Use less flour in humid climates and adjust salt to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 knot
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg