Buttery Garlic Knots

Buttery Garlic Knots

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Introduction

In This Recipe hide
1 Introduction
2 Recipe Card
3 Ingredients List
4 Prep Time
4.1 Preparation Steps
4.1.1 Step 1: Activate the Yeast
4.1.2 Step 2: Mix and Knead the Dough
4.1.3 Step 3: First Rise
4.1.4 Step 4: Shape the Knots
4.1.5 Step 5: Second Rise and Bake
4.1.6 Step 6: Coat with Garlic Butter
5 Nutritional Information
6 Healthy Alternatives
7 Serving Suggestions
8 Common Mistakes to Avoid
9 Storage Tips
10 Conclusion
11 FAQ
12 You Might Also Like

Have you ever wondered if it is possible to achieve truly sensational, soft, and garlicky goodness without spending hours in the kitchen? With homemade Buttery Garlic Knots, you might just rediscover the joy of baking. These delectable knots are simpler to make than you think, delivering an unparalleled aroma and flavor that store-bought versions simply can’t match. Prepare to impress yourself and your loved ones with this surprisingly straightforward recipe.

Recipe Card

Ingredients List

Buttery Garlic Knot Ingredients
* **Active Dry Yeast:** 2 ¼ teaspoons (one standard packet). *Substitution: Instant yeast can be used, with no proofing required.*
* **Warm Water:** 1 cup (105-115°F / 40-46°C). *Substitution: Warm milk can add a richer flavor.*
* **Granulated Sugar:** 1 tablespoon. *Substitution: Honey or maple syrup can provide a subtle sweetness.*
* **All-Purpose Flour:** 2 ½ – 3 cups, divided, plus more for dusting.
* **Salt:** 1 teaspoon.
* **Olive Oil:** 2 tablespoons, plus more for brushing.
* **Unsalted Butter:** ½ cup (1 stick), melted.
* **Fresh Garlic:** 4-6 cloves, minced.
* **Fresh Parsley:** ¼ cup, finely chopped. *Substitution: Dried parsley can be used in a pinch, but fresh offers a brighter flavor.*
* **Parmesan Cheese:** ¼ cup, grated (optional).

Prep Time

Prep: 30 minutes
Cook: 15-20 minutes
Total: 45-50 minutes
This recipe is approximately 25% faster than many traditional bread recipes which often require longer rise times.

Preparation Steps

Step 1: Activate the Yeast

In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This bubbling indicates the yeast is active and ready to work. Tip: Ensure your water isn’t too hot, as this can kill the yeast, or too cold, which will prevent it from activating.

Step 2: Mix and Knead the Dough

Stir in 2 cups of the flour, salt, and 2 tablespoons of olive oil into the yeast mixture. Gradually add the remaining flour, ½ cup at a time, until the dough comes together and is no longer sticky. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. Tip: Don’t add all the flour at once; the exact amount can vary based on humidity, so add it gradually until the dough is just right.

Step 3: First Rise

Lightly grease a clean bowl with olive oil, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30 minutes, or until doubled in size. Tip: A slightly warmed oven (turned off) can provide the perfect environment for a quicker rise.

Step 4: Shape the Knots

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces. Roll each piece into a 6-8 inch rope and tie it into a knot. Place the knots on a baking sheet lined with parchment paper. Tip: If the dough is too springy, let it rest for 5 minutes before shaping to ease the process.

Step 5: Second Rise and Bake

Cover the shaped knots and let them rise again for another 15-20 minutes. Preheat your oven to 400°F (200°C). While the knots are rising, prepare the garlic butter by melting the butter and stirring in minced garlic and chopped parsley. Bake the knots for 15-20 minutes, or until golden brown. Tip: For an extra golden crust, brush the knots lightly with olive oil before baking.

Step 6: Coat with Garlic Butter

Once the knots are out of the oven, immediately brush them generously with the prepared garlic butter. Sprinkle with Parmesan cheese if desired. Serve warm. Tip: Applying the butter while the knots are hot allows them to absorb the flavor deeply.

Nutritional Information

Per serving (approx. 1 knot):

  • Calories: 180-220 kcal
  • Fat: 9-12g
  • Saturated Fat: 5-7g
  • Carbohydrates: 20-25g
  • Sugars: 1-2g
  • Protein: 4-5g
  • Sodium: 200-250mg
  • Fiber: 1-2g

(Nutritional values are estimates and can vary based on ingredients and portion sizes.)

Healthy Alternatives

To reduce calories and enhance nutritional value, consider these adaptations:

  • Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for increased fiber and nutrients. This will yield a slightly denser knot.
  • Less Butter: Reduce the butter in the garlic mixture and consider using a brush of olive oil before baking for a lighter finish.
  • Dairy-Free: Use a plant-based butter alternative and omit the Parmesan cheese for a dairy-free version.
  • Herbs: Increase the amount of fresh parsley or add other fresh herbs like chives or oregano for enhanced flavor without added fat.

Serving Suggestions

These warm, fragrant knots are incredibly versatile. Serve them as an irresistible appetiser alongside a marinara dipping sauce, a perfect complement to pasta dishes, soups, or salads. For a visually appealing presentation, arrange them artfully on a rustic wooden board, garnished with extra fresh parsley and a small bowl of chili flakes for those who enjoy a little heat.

Common Mistakes to Avoid

  • Over-kneading the Dough: Kneading too much can result in tough garlic knots. Knead just until the dough is smooth and elastic.
  • Dough Not Rising: This often happens if the water is too hot (killing the yeast) or too cold (preventing activation). Always check water temperature with a thermometer.
  • Under-baking: Under-baked knots will be doughy inside. Ensure they are golden brown on the outside and cooked through.
  • Skimping on Garlic Butter: The garlic butter is what makes these knots shine; don’t be shy with it! Apply it generously and immediately after baking.

Storage Tips

Store leftover buttery garlic knots in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, thaw if frozen, then warm them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and fragrant. They can also be briefly warmed in a microwave, but the oven provides a better texture. You can prepare and shape the knots ahead of time, then cover and refrigerate for up to 12 hours before baking, letting them come to room temperature for about 30 minutes before baking.

Conclusion

These homemade Buttery Garlic Knots truly bring restaurant-quality taste right into your kitchen with surprising ease. They’re proof that simple ingredients, when combined with a little care, can create something truly spectacular. Don’t hesitate to give this recipe a try and elevate your next meal with these soft, savory delights. Happy baking!

FAQ

Q: Can I use pre-made dough?
A: Yes, you can use store-bought pizza dough or refrigerated biscuit dough as a shortcut. Adjust rising times as per package instructions.

Q: How do I get the knots extra garlicky?
A: For an even stronger garlic flavor, you can roast the garlic lightly before mincing and adding it to the butter mixture.

Q: Can I add cheese to the dough?
A: Absolutely! Incorporate about ¼ cup of grated Parmesan or mozzarella into the dough during the kneading stage for cheesy knots.

Q: What if my dough isn’t rising?
A: Place the covered bowl of dough in a slightly warmer spot. If after an hour there’s no change, your yeast might be old or the water too hot/cold.

Q: Can I make these gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different but still delicious.

Q: How do I prevent the garlic from burning in the butter?
A: Add the minced garlic to the melted butter after removing it from direct heat to gently infuse the flavor without burning the garlic.

Q: Can I prepare the garlic butter ahead of time?
A: Yes, you can prepare the garlic butter a day in advance and store it in the refrigerator. Gently reheat before brushing onto the warm knots.

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