Garlic Knots
Bread Ingredients
- 3 cups all-purpose flour, plus more as needed
- 2 tablespoons granulated sugar
- 2 and 1/4 teaspoons instant dry yeast
- 1 cup water (110°F-115°F)
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
Topping Ingredients
- 1/2 cup butter
- 5 garlic cloves, minced
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
Directions
- Place flour, sugar, and yeast in the bowl of a stand mixer and mix until combined. Stir in salt. Attach the dough hook to the mixer, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
- Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place for 1-2 hours, or until doubled in size. The warmer the temperature, the faster the bread will rise.
- When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions (each weighing about 1 1/2 ounces) and shape each one into a strip about 8 inches long. Gently stretch each strip and tie into a simple knot. Arrange knots on a baking sheet lined with parchment paper, keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until again doubled in size.
- Meanwhile, set the oven rack to the middle position and preheat to 350°F.
- Combine all topping ingredients and either heat stovetop or microwave until butter is melted.
- Right before baking the knots, spread them with half of the butter-garlic mixture. Bake for 15 minutes. Take the pan out and spread knots with the remaining butter mixture. Bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes.
