Add 1 1/3c of hot water to a bowl.
Add 1 tbsp of sugar to the mixture.
Add the yeast pack to the mixture (1/2 tbsp)
Set the timer for 9 minutes for the yeast to proof.
I cheated and used my kitchen aid to make. Otherwise, you have to kneed the bread for 10 minutes.
Measure out 4 cups of flour. The recipe said 3 1/2c, but the dough was still really sticky.
Measure out 2 tbsp of oil.
Add the flour and oil to the mixer.
Add the yeast mixture to the flour and oil.
Add 1 tbsp of salt to the final knead or the last minute in the mixer.
Mix or knead the dough for 10 mins.
Yay! The bread is all mixed up. :)
Put the dough in the freezer for 30 mins if you are going to make the knots the same day. Otherwise, keep in the fridge overnight.
In a bowl, spray nonstick spray. Put the dough in a bowl and cover with a damp towel and let the dough rise for 2-3 hrs. Keep in a warm but not hot location.
The dough should double in size. Punch it down.
Preheat oven to 400 degree Fahrenheit.
Once the dough has risen, flour an area to roll out the dough.
After you roll the dough, cut it into strips.
Now it's time to make the knot part. Cross one side to the other.
Pull one side under.
And tada! You now have a garlic knot.
Continue until the dough is all complete.
Add the garlic knots to a pan. I used nonstick spray in the pan as well.
Option 1 for coating the knots: Add 1 tbsp of olive oil to 1 tbsp of melted butter and stir.
Option 2 for coating the knots: One whisked egg and 2 tbsp of milk.
Brush the mixture of your preference on each of the knots.
The recipe I followed said to keep them in for 12-15 mins on the bottom rack.
I made this recipe a 2nd time and instead of the next steps, I combined melted butter with the olive oil, garlic salt, minced garlic, and parsley and mixed with the rolls. I think it tasted better.
Add 2 tbsp of butter to a pan.
Add the olive oil to the pan.
The recipe called for grated garlic in the mixture, but I found it didn't stick very well. I would recommend using just 2 tsp of garlic salt instead.
Add diced parsley to the pan.
I added 2 tsp of garlic salt.
Take the knots out of the oven when they are golden brown. I did find that it tastes crisper than it looks. (Just as a warning)
Add the knots to a large bowl and add the sauce mixture to the bowl.
Mix the knots in the sauce. Let the rolls sit for at least 5 mins to absorb the olive oil. Add additional garlic salt if desired. I bet these also taste good with Parmesan cheese.
Serve with your favorite Italian dish and enjoy!
- 1/3c Warm water (105-115 deg Fahrenheit)
- 1.0 Package active yeast (.25 oz)
- 1.0Tbsp Sugar
- 4.0c Flour
- 2.0Tbsp Olive oil
- 1.0Tbsp Salt
- 1.0Tbsp Butter, melted (option 1)
- 1.0Tbsp Olive oil (option 1)
- 1.0 Egg, whisked (option 2)
- 2.0Tbsp Milk (option 2)
- 2.0Tbsp Butter
- 1/3c Olive oil
- 2.0tsp Garlic salt
- 1.0tsp Parsley, diced
- 3.0 Garlic clove, grated (optional$