Garlic Knots
- Yield 15
- Cook 15 minutes
- Total 15 minutes
Garlic Knots is a appetizers recipe on Avoteb. The yield on the card is 15. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 15 servings
- 1 cup water
- 2 tablespoons melted butter
- 1/2 cup milk
- 2 tablespoons honey
- 1 tablespoon active-dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- toppings: freshly-grated Parmesan cheese, flaky sea salt
- 4 tablespoons salted butter, melted
- 1 tablespoon finely-chopped fresh parsley
- 1/2 teaspoon garlic powder
Method
Warm the liquids. In a microwave-safe bowl, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture (or heat it in a saucepan) for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals until it reaches 110°F. It should be warm but not hot to the touch.
Tip the liquid mixture into the bowl of a stand mixer. Scatter the yeast evenly on top and give it a quick stir with a fork to combine, then let the yeast rest and activate for 5 minutes until it is foamy.
Tip in in 3 1/2 cups of flour (not all of the flour), salt and garlic powder. Take the dough hook to mix on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Form the dough into a ball with your hands and
Let the dough rise. Lid the bowl with a damp towel or paper towel, and let it rise for 15 minutes.
Prep your oven and baking dish. While that cooks, heat the oven to 400°F. Line a large baking sheet with parchment paper and keep nearby.
Form the garlic knots. Take your hands to gently form the dough into a roughly 16-inch log, with as even a width as possible (see photos). Take a bench scraper or a knife to slice the dough into 15 or 16 evenly-sized pieces. Roll each piece of dough out into an 8-inch rope, then tie it into a knot and place it on the baking sheet, either tucking the ends under or leaving them out. Repeat with the remaining dough. Lid the dough loosely with a kitchen towel and let it rise for 15 minutes.
Roast Uncover and bake for 15 minutes, or until the garlic knots are lightly golden brown on top and cooked through. While that cooks, whisk together the garlic butter ingredients until combined.
Brush with the garlic butter. As soon as the rolls are ready, move the baking sheet to a wire rack. Brush the rolls immediately with the garlic butter, then sprinkle with Parmesan and a pinch of flaky sea salt.
Plate Plate warm and enjoy!
