- 1
-
Add 1 1/3c of hot water to a bowl.
- 2
-
Add 1 tbsp of sugar to the mixture.
- 3
-
Add the yeast pack to the mixture (1/2 tbsp)
- 4
-
Stir gently.
- 5
-
Set the timer for 9 minutes for the yeast to proof.
- 6
-
I cheated and used my kitchen aid to make. Otherwise, you have to kneed the bread for 10 minutes.
- 7
-
Measure out 4 cups of flour. The recipe said 3 1/2c, but the dough was still really sticky.
- 8
-
Measure out 2 tbsp of oil.
- 9
-
Add the flour and oil to the mixer.
- 10
-
Add the yeast mixture to the flour and oil.
- 11
-
Add 1 tbsp of salt to the final knead or the last minute in the mixer.
- 12
-
Mix or knead the dough for 10 mins.
- 13
-
Yay! The bread is all mixed up. :)
- 14
-
Put the dough in the freezer for 30 mins if you are going to make the knots the same day. Otherwise, keep in the fridge overnight.
- 15
-
In a bowl, spray nonstick spray. Put the dough in a bowl and cover with a damp towel and let the dough rise for 2-3 hrs. Keep in a warm but not hot location.
- 16
-
The dough should double in size. Punch it down.
- 17
-
Preheat oven to 400 degree Fahrenheit.
- 18
-
Once the dough has risen, flour an area to roll out the dough.
- 19
-
After you roll the dough, cut it into strips.
- 20
-
Now it's time to make the knot part. Cross one side to the other.
- 21
-
Pull one side under.
- 22
-
And tada! You now have a garlic knot.
- 23
-
Continue until the dough is all complete.
- 24
-
Add the garlic knots to a pan. I used nonstick spray in the pan as well.
- 25
-
Option 1 for coating the knots: Add 1 tbsp of olive oil to 1 tbsp of melted butter and stir.
- 26
-
Option 2 for coating the knots: One whisked egg and 2 tbsp of milk.
- 27
-
Brush the mixture of your preference on each of the knots.
- 28
-
The recipe I followed said to keep them in for 12-15 mins on the bottom rack.
- 29
-
I made this recipe a 2nd time and instead of the next steps, I combined melted butter with the olive oil, garlic salt, minced garlic, and parsley and mixed with the rolls. I think it tasted better.
- 30
-
Add 2 tbsp of butter to a pan.
- 31
-
Add the olive oil to the pan.
- 32
-
The recipe called for grated garlic in the mixture, but I found it didn't stick very well. I would recommend using just 2 tsp of garlic salt instead.
- 33
-
Add diced parsley to the pan.
- 34
-
I added 2 tsp of garlic salt.
- 35
-
Take the knots out of the oven when they are golden brown. I did find that it tastes crisper than it looks. (Just as a warning)
- 36
-
Add the knots to a large bowl and add the sauce mixture to the bowl.
- 37
-
Mix the knots in the sauce. Let the rolls sit for at least 5 mins to absorb the olive oil. Add additional garlic salt if desired. I bet these also taste good with Parmesan cheese.
- 38
-
Serve with your favorite Italian dish and enjoy!
Ingredients
Dough: | |
1⅓ | Cups Warm water (105-115 deg Fahrenheit) |
1 | Package active yeast (.25 oz) |
1 | Tablespoon Sugar |
4 | Cups Flour |
2 | Tablespoons Olive oil |
1 | Tablespoon Salt |
Brush: | |
1 | Tablespoon Butter, melted (option 1) |
1 | Tablespoon Olive oil (option 1) |
1 | Egg, whisked (option 2) |
2 | Tablespoons Milk (option 2) |
Sauce: | |
2 | Tablespoons Butter |
⅓ | Cups Olive oil |
2 | Teaspoons Garlic salt |
1 | Teaspoon Parsley, diced |
3 | Garlic clove, grated (optional$ |