Garlic Butter Knots

Garlic Butter Knots


1/3 Cup Crispy Garlic Butter Oil
1 tsp Dried Italian Herbs
1 tsp Sea Salt, or to taste

370 grams All-Purpose Flour
1 Cup Warm Water
2 Tbsp Sugar
2 tsp Active Yeast
1 tsp Baking Powder
1 tsp Sea Salt
1 Tbsp Crispy Garlic Butter Oil


Make the dough: Put the warm water into a bowl of a mixer. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Place the flour, baking powder, sea salt , and oil into the yeast mixture. Turn the mixture on low speed to moisten the flour and continue to mix the dough on medium speed for about 8 to 10 minutes until it is smooth and elastic. Cover the bowl with a piece of plastic wrap or kitchen towel and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Press the dough down and divide the dough into 12 to 14 pieces,. Lightly roll each piece of dough into a rope about 8 to 9 inches long; tie each rope into a knot, take the end lying underneath the knot and bring it over to the top and tuck it into the center and take the other end lying over the knot and tuck it underneath and into the center.

Place the knots on baking sheet lined with parchment paper an oiled baking dish. Brush the nots with some crispy garlic butter oil, sprinkle some italian herbs, if using and some sea salt. Let the knots rest for about 20 minutes.

Preheat the oven to 400˚F.

Bake the knots for about 12 to 15 minutes. Remove the knots from the oven, and brush with some crispy garlic butter oil and serve warm.


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