Garlic Knots
These melt-in-your mouth buttery Garlic Knots are simple to make, packed with garlic and butter flavor, and are a crowd favorite every time!
Servings: 12 Rolls
Ingredients
- 1 cup warm water
- 1 teaspoon yeast
- 1 tablespoon honey or sugar
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried basil
- 3 to 3 1/2 cups all-purpose flour or half all-purpose and half whole wheat
To brush on top:
- 4 tablespoons butter melted
- 1/2 teaspoon each salt garlic powder, onion powder
- 1/2 teaspoon dried basil
Instructions
- In a large bowl add the warm water, yeast and sugar or honey. Stir to combine and let the mixture rest for 5 minutes.
- Add the oil, salt, spices, and 1 cup of flour. Stir until well combined.
- Add 2 more cups of flour and stir until combined and the dough starts to pull away from the edge.
- Dump the dough out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. Knead for 3 or 4 minutes.
- Place the dough back in the bowl, cover it, and let it rise for 30 to 40 minutes.
- After the dough as risen remove it from the bowl and divide it into 12 equal parts. Roll each piece of dough into an 8 to 12 inch long rope and then tie the dough into a simple knot (make a circle with the dough and stick one end through).
- Place the dough knot on a parchment or baking mat lined baking sheet. Repeat with remaining dough. Cover the dough knots and allow to rise for 40 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Brush the top of the dough knots with the butter and spice mixture and bake for 15 to 20 minutes until the tops are golden brown.
- Remove from the oven and brush the tops with the butter mixture again. Serve hot.
Notes
- I make this recipe using butter, but margarine also works great
- If I’m not serving the rolls right away, I like to remove them from the pan to cool about 15 minutes after they come out of the oven so that the bottoms don’t get steamy and soggy.
- You can sprinkle grated Parmesan or mozzarella cheese on top before baking for a cheesy twist
- Ensure your yeast is fresh and the water is the right temperature (warm but not hot). Let the dough rise in a warm, draft-free place. If it still doesn’t rise, you may need to start over with new yeast.
Nutrition
Serving: 1 of 12 garlic knots | Calories: 226kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 322mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 2mg
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