Perfect 1-Hour Garlic Knots
User Reviews
5
Perfect 1-Hour Garlic Knots
Description
Perfect 1-Hour Garlic Knots start with a yeasted dough combining scalded milk mixed with butter, sugar, flour, water, and yeast, kneaded to develop structure. After allowing the dough to rise, it is divided into 12 portions, stretched into ropes, and tied into loose knots. The knots are placed on parchment-lined baking sheets spaced apart and then baked at 375°F until golden brown.
The garlic topping is made by melting butter and combining it with minced garlic, Italian seasoning, and grated Parmesan cheese. After baking, the knots are brushed generously with this garlic butter mixture, infusing them with a fragrant, savory flavor and a slightly crisp surface. The bread itself remains soft inside, making a pleasing contrast.
This recipe produces a batch of 12 garlic knots that can be served fresh alongside pasta, soups, or salad as a flavorful bread side. The steps include scalding the milk to enhance dough texture and letting the yeast mixture foam properly to ensure a good rise. Dividing the dough into equal pieces ensures even baking. The knots can be shaped the day before and baked just before serving if desired.
Ingredients
- 5 cups all-purpose flour
- 1 1/4 cups milk scalded, whole
- 1 1/2 cups butter divided, unsalted
- 1/4 cup granulated sugar
- 1 tablespoon dry active yeast
- 3 teaspoons salt divided, sea salt
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning herb blend
- 1/4 cup Parmesan Cheese grated
Instructions
- Preheat the oven to 180 degrees F. Line two baking sheets with parchment paper and set aside. Place the milk in a small sauce pan over high heat and bring to a boil. (You could also microwave the milk for 2-3 minutes to boil.) Pour the milk in the bowl of an electric mixer, then add 1/2 cup (1 stick) butter to the hot milk and stir until it melts. Add the sugar, 1 cup flour, and 1/2 cup ice cold water to the mixing bowl. Stir and touch the mixture for temperature. It should now be just slightly above room temperature as to not kill the yeast. Stir in the yeast and let it foam for 5 minutes.
- Using the bread hook attachment, turn the mixer on low. Add 2 teaspoons salt, and the remaining 4 cups of flour. Turn the mixer up to medium-high and knead for 5 minutes. Then dump the dough out onto a lightly floured surface and cut it into 12 equal pieces.
- Stretch each piece of dough out to about 6-7 inches, then tie into a loose knot. Place the knots on the baking sheets four inches apart. Then brush them well with water, so they don't dry out, and place them in the low-temperature oven to rise for 20 minutes.
- Once the knots have expanded in the oven, remove them from the oven and raise the temperature to 375 degrees F. When the oven reaches 375, place the knots back in and bake for 15-20 minutes, until slightly golden.
- Meanwhile, melt the remaining 1 cup butter and season with minced garlic, 1 teaspoon salt, and 1 teaspoon Italian seasoning. Once the knots are out of the oven, dunk them in the garlic butter and turn to coat. Place them back on the baking sheets and sprinkle with Parmesan cheese. (Mine have a little parsley on them as well.) Serve warm!
Notes
- Using double ovens set to 180°F and 375°F can speed up the process by allowing better timing between dough rising and baking.
- Make sure the milk is scalded (heated to boil) before mixing with butter and other ingredients; this helps develop soft dough texture.
- Kneading the dough thoroughly will ensure a good structure for the knots.
- Stretch each dough piece evenly before tying knots to maintain uniform size and bake evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large knots
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 65mg | 22% |
| Sodium | 629mg | 26% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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