Homemade Garlic Knots
User Reviews
5
Homemade Garlic Knots
Description
This recipe combines melted butter warmed with milk to activate yeast mixed with honey. After adding salt, egg, and flour, the dough is kneaded until smooth and elastic. It is then shaped into 12 individual knots, rested briefly, and baked at 400°F until golden. During baking, a garlic butter made with minced garlic, Italian seasoning, garlic powder, and optional grated Parmesan cheese is prepared.
The baked knots are then coated with this flavorful garlic butter while still warm, giving a fragrant, buttery finish with hints of garlic and Italian herbs. The dough's egg and butter content contribute to a tender crumb and satisfying bite.
These garlic knots pair well with Italian meals or as a snack. Salted butter is recommended for balanced flavor, and milk fat content affects dough softness. Instant yeast speeds preparation, but active dry yeast may be used with a suitable proofing step. Parmesan cheese in the topping complements the garlic but can be omitted based on preference.
Ingredients
Garlic Knots
- 1/4 cup butter
- 1 cup milk
- 2 tablespoons instant yeast
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 egg large
- 3-3 ½ cups all-purpose flour
Garlic Butter
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 3-4 tablespoons Parmesan Cheese optional, or romano cheese, grated
Instructions
- Preheat oven to 400 Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
- In a small saucepan, melt butter.
- When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
- Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
- When milk mixture is at temperature, add to yeast and honey; stir to combine.
- Add salt and egg, and stir until combined.
- Stir in 2 ½ cups of flour.
- Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
- Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
- With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
- Cover, and let dough rest for 10 minutes.
- Bake for about 9-12 minutes, or until lightly golden brown.
- While the knots are baking, prepare the garlic butter.
- In a small bowl, stir together ingredients for garlic butter.
- After removing the rolls from the oven, brush with garlic butter, sprinkle with cheese if using, and enjoy!
Notes
- Use salted butter for both dough and garlic butter unless increasing salt amount in dough.
- Milk fat level affects dough softness: 2% milk balances softness and richness well.
- Active dry yeast can replace instant yeast by proofing in warm milk and honey for 5-10 minutes before mixing.
- Garlic powder must be used, not garlic salt, to avoid over-salting the topping.
- Parmesan cheese in the garlic butter is optional and can be omitted without affecting texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12knots
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1garlic knot | |
| Calories | 188kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 150mg | 6% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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