Homemade Garlic Knots

There’s a restaurant near our home that serves a wonderful garlic knot. I came home and tried to duplicate those rolls from scratch. I think these are even better!



Step: 1

Mix flour, potato flakes, milk powder, sugar, yeast, salt, and garlic powder in a large bowl. Stir in water and olive oil until dough comes together. Knead until dough is smooth and elastic, about 10 minutes. Add additional water or flour as needed.

Step: 2

Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.

Step: 3

Punch down dough and divide into 16 equal pieces. Roll each piece of dough into an 8- to 10-inch rope. Tie each rope into a knot, tucking ends underneath. Arrange knots on greased baking sheets. Cover and let rise until puffy, 30 to 45 minutes.

Step: 4

Mix melted butter, garlic, parsley, and Italian seasoning together and set aside.

Step: 5

Preheat the oven to 350 degrees F (175 degrees C). Brush knots with garlic butter mixture.

Step: 6

Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and brush with remaining garlic butter mixture if desired.


Per Serving: 141 calories; protein 3.4g; carbohydrates 20.8g; fat 4.8g; cholesterol 8mg; sodium 178mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

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