- 1
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Add 1 1/3c of hot water to a bowl.
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- 2
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Add 1 tbsp of sugar to the mixture.
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Add the yeast pack to the mixture (1/2 tbsp)
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Stir gently.
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Set the timer for 9 minutes for the yeast to proof.
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I cheated and used my kitchen aid to make. Otherwise, you have to kneed the bread for 10 minutes.
- 7
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Measure out 4 cups of flour. The recipe said 3 1/2c, but the dough was still really sticky.
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Measure out 2 tbsp of oil.
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Add the flour and oil to the mixer.
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Add the yeast mixture to the flour and oil.
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Add 1 tbsp of salt to the final knead or the last minute in the mixer.
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Mix or knead the dough for 10 mins.
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Yay! The bread is all mixed up. :)
- 14
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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
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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.
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The dough should double in size. Punch it down.
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Preheat oven to 400 degree Fahrenheit.
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Once the dough has risen, flour an area to roll out the dough.
- 19
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After you roll the dough, cut it into strips.
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Now it's time to make the knot part. Cross one side to the other.
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Pull one side under.
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And tada! You now have a garlic knot.
- 23
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Continue until the dough is all complete.
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Add the garlic knots to a pan. I used nonstick spray in the pan as well.
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Option 1 for coating the knots: Add 1 tbsp of olive oil to 1 tbsp of melted butter and stir.
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Option 2 for coating the knots: One whisked egg and 2 tbsp of milk.
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Brush the mixture of your preference on each of the knots.
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The recipe I followed said to keep them in for 12-15 mins on the bottom rack.
- 29
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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.
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Add 2 tbsp of butter to a pan.
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Add the olive oil to the pan.
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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.
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Add diced parsley to the pan.
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I added 2 tsp of garlic salt.
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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)
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Add the knots to a large bowl and add the sauce mixture to the bowl.
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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.
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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$ |