Buttery Garlic Knots

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These easy to make Buttery Garlic Knots brushed with plenty of garlic parmesan butter are soft, fluffy, and sure to impress!

Prep Time15

Cook Time15

Rising Time:1 30

Total Time2

Servings: knots

Calories: 164kcal

Author: Naomi Andres

Equipment

parchment paper
large baking sheet
measuring cups & spoons
mixing bowls
pastry brush

Ingredients

1 ¼ cups warm milk (110℉) (I use whole milk) *
2 teaspoons white sugar
1 teaspoon salt
1 ½ teaspoons quick-rise yeast (instant yeast)
1 tablespoon salted butter melted
2 ½-3 cups all-purpose flour
¼ cup salted butter * melted
2 cloves garlic (crushed)
½-1 teaspoon parsley (fresh or dried)
2 tablespoons shredded parmesan cheese (or grana padano)

Instructions

Whisk together the warm milk, sugar, salt, instant yeast, and melted butter.
1 ¼ cups warm milk (110℉), 2 teaspoons white sugar, 1 teaspoon salt, 1 ½ teaspoons quick-rise yeast, 1 tablespoon salted butter
In a large bowl, combine the 2 ½ cups of flour with the combined wet ingredients and mix until a loose dough forms. Turn the mixture out onto the countertop and begin kneading, adding another ½ cup or so of flour until the dough is no longer sticking to your hands. Avoid adding too much flour or else the knots will end up dense and tough.
2 ½-3 cups all-purpose flour
Knead the dough for about 5 minutes until it is smooth and soft. Place back in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Once the dough has risen, separate into 12 pieces. Roll each piece between your hands into a "snake" about 5 inches long (use flour or oil if the dough is sticking to your hands). Tie the dough snake into a simple knot and place it on a parchment paper lined pan. Repeat with all the remaining pieces of dough. Cover loosely and let rise for 30 minutes in a warm place while you preheat the oven to 375℉.
Once risen, uncover and bake in the preheated oven for 10-14 minutes or until golden brown. Whisk together the melted butter, crushed garlic, parsley, and parmesan cheese. Using a pastry brush, brush the butter mixture generously over the knots while they are still hot out of the oven. Serve immediately or let cool and reheat right before serving on a pan in the oven. Enjoy!
¼ cup salted butter, 2 cloves garlic, ½-1 teaspoon parsley, 2 tablespoons shredded parmesan cheese

Notes

You can replace whole milk with unsweetened dairy-free milk.
Add ⅛ teaspoon of salt to the garlic butter mixture if using unsalted butter.

Store leftover garlic knots in an airtight container or Ziploc bag in the refrigerator for up to 3 days. Reheat on a baking pan in a 350℉ oven for 5-10 minutes before serving.

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