How to Make C&O's Garlic Knot Bread

by Katina N

I was tired of waiting on someone to fill this, so I googled the recipe and found one here: http://retrocomfy.wordpress.com/2011/03/13/garlic-knots/. It wasn't quite like C&Os but it's close. :3

Supplies

  • Dough:
  • 1 ⅓ 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$
  • Instructions

    Step 1

    Add 1 1/3c of hot water to a bowl.

    Step 2

    Add 1 tbsp of sugar to the mixture.

    Step 3

    Add the yeast pack to the mixture (1/2 tbsp)

    Step 4

    Stir gently.

    Step 5

    Set the timer for 9 minutes for the yeast to proof.

    Step 6

    I cheated and used my kitchen aid to make. Otherwise, you have to kneed the bread for 10 minutes.

    Step 7

    Measure out 4 cups of flour. The recipe said 3 1/2c, but the dough was still really sticky.

    Step 8

    Measure out 2 tbsp of oil.

    Step 9

    Add the flour and oil to the mixer.

    Step 10

    Add the yeast mixture to the flour and oil.

    Step 11

    Add 1 tbsp of salt to the final knead or the last minute in the mixer.

    Step 12

    Mix or knead the dough for 10 mins.

    Step 13

    Yay! The bread is all mixed up. :)

    Step 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.

    Step 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.

    Step 16

    The dough should double in size. Punch it down.

    Step 17

    Preheat oven to 400 degree Fahrenheit.

    Step 18

    Once the dough has risen, flour an area to roll out the dough.

    Step 19

    After you roll the dough, cut it into strips.

    Step 20

    Now it's time to make the knot part. Cross one side to the other.

    Step 21

    Pull one side under.

    Step 22

    And tada! You now have a garlic knot.

    Step 23

    Continue until the dough is all complete.

    Step 24

    Add the garlic knots to a pan. I used nonstick spray in the pan as well.

    Step 25

    Option 1 for coating the knots: Add 1 tbsp of olive oil to 1 tbsp of melted butter and stir.

    Step 26

    Option 2 for coating the knots: One whisked egg and 2 tbsp of milk.

    Step 27

    Brush the mixture of your preference on each of the knots.

    Step 28

    The recipe I followed said to keep them in for 12-15 mins on the bottom rack.

    Step 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.

    Step 30

    Add 2 tbsp of butter to a pan.

    Step 31

    Add the olive oil to the pan.

    Step 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.

    Step 33

    Add diced parsley to the pan.

    Step 34

    I added 2 tsp of garlic salt.

    Step 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)

    Step 36

    Add the knots to a large bowl and add the sauce mixture to the bowl.

    Step 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.

    Step 38

    Serve with your favorite Italian dish and enjoy!