Garlic Knots
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4.9
45 reviews
Excellent
Garlic Knots
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Garlic Knots - simple ingredients come together to create BIG flavor. Basil and garlic are married together to transform this basic roll into a show stopping side. As these rolls bake, your house will smell heavenly.
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Ingredients
Knots
- 1 cup water warm
- 2 tablespoons butter unsalted, softened
- 1 egg
- 3¼ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 teaspoon active dry yeast
Garlic Basil Butter
- 2 tablespoons butter melted
- 2 cloves garlic minced
- 1 tablespoon basil chopped
Instructions
- Activate the yeast: In a bowl whisk the yeast, sugar and warm water together. Stir and let it sit for 10 minutes until the yeast foams up.
- Make the dough: In the bowl of your mixer, mix the flour and salt together. To it, add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
- Rise: Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
- Preheat the oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Cut & Roll: Punch down dough to let out some of the air and knead it a couple times. Roll it out a bit so that it's about ½-inch in thickness, then cut the dough into 15 long pieces, as seen in the pictures. Roll each piece into long ropes about 8 inches long and tie each rope into a knot. Place on the prepared baking sheet. Repeat with remaining dough.
- Finish & Bake: Mix the butter ingredients together and brush generously over the knots. Let the knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
- Serve: If there's any garlic basil butter left, brush again on knots before serving.
Equipments used:
Notes
- The main reason that dough doesn't rise is due to using yeast that is old or has expired yeast. So if your yeast does not bloom and foam up it means that it is dead and the recipe will not work.
- If your water is too cold or too hot the yeast won't activate. The water needs to be just warm to bloom the yeast properly.
- It helps the dough to emulsify and come together. I always suggest taking the butter and eggs out of the fridge a couple of hours before making any bread recipe.
- . Try to only roll out the dough once and then cut the strips. If you roll it too much you will push the air out of the risen dough and the knots will be tough.
- Check the date on your yeast. The main reason that dough doesn't rise is due to using yeast that is old or has expired yeast. So if your yeast does not bloom and foam up it means that it is dead and the recipe will not work.
- Warm water is a must. If your water is too cold or too hot the yeast won't activate. The water needs to be just warm to bloom the yeast properly.
- Use room temperature butter and eggs. It helps the dough to emulsify and come together. I always suggest taking the butter and eggs out of the fridge a couple of hours before making any bread recipe.
- Don't overwork your dough. Try to only roll out the dough once and then cut the strips. If you roll it too much you will push the air out of the risen dough and the knots will be tough.
- Store knots sealed in an airtight container or bag for up to 5 days.
- To freeze let them cool completely before wrapping tightly in plastic wrap or a freezer bag and store in the freezer for 2-3 months.
Nutrition Information
Show Details
Serving
1knot
Calories
136kcal
(7%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
19mg
(6%)
Sodium
161mg
(7%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
133IU
(3%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1knot | |
| Calories | 136kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 161mg | 7% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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