These are one of my kids all time favorite side/bread items. I have been making them for many years. They are a great accompaniment to any Italian dishes or soup or chili. They freeze super well and you can pull out a few at time and reheat them for a quick addition to dinner. Buttery garlic knots are a super versatile and simple to make once you understand the basics of working with yeast doughs. I have a little tutorial here on baking bread with yeast. I use instant yeast, but you can also use active dry if that is what you have.
This base for these is a French bread roll recipe, so these can also be made into fluffy delicious French bread rolls if you make them into balls instead and skip the garlic butter. The dough is kneaded and allowed to rise until doubled, and then cut into 12 pieces. Each piece is rolled into a thin rope and then tied like you’d start to tie a shoe with the ends wrapped over and under. They are then baked until golden and brushed with melted garlic butter. These smell SO amazing when they are fresh out of the oven.
You can let them cool completely and then store in a ziploc bag in the freezer. If storing for longer than a few weeks, wrap each roll in plastic wrap before storing in a ziploc bag. My kids eat them as a snack, pulled from the freezer and microwaved to heat them up.
Buttery Garlic Knots
Ingredients
- 1 1/2 cups water
- 3/4 tbsp instant yeast
- 1 tbsp granulated sugar
- 2 tbsp canola oil
- 1 tsp salt
- 4 cups AP flour
For topping:
- 1/2 cup salted butter
- 4 cloves garlic chopped
Instructions
- Heat oven to 400.
- In a stand mixer, add the dough ingredients and mix on medium until the dough comes together.
- Continue kneading in the mixer until the dough is smooth and pliable and can pass a windowpane test. As it is mixing, add more water or flour as needed to get a soft but not too sticky dough.
- Move the dough to a greased bowl or dough rising bucket and allow to rise for about 1 hour or until doubled.
- Turn the dough out onto a lightly floured countertop and cut into 12 equal pieces.
- Roll each piece into a rope about 11 inches long. Tie the rope and tuck in the ends.
- Place the rolls on a sheet pan in rows. Bake in the over for about 20 minutes or until golden. Brush with the butter until it is all gone.
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