If I was on a deserted island and had to eat one meal repeatedly it would be this: good bread and good butter.
How could I EVER get tired of good bread and good butter? It’s heaven to my simple palate.
So anyway, this recipe is one way to jazz up “ye olde” bread and butter. Drown these luscious garlic knots in butter and sprinkle with parmesan cheese for the ultimate “deserted island” meal.
Or you could just eat them anytime. Follow me.
I saw a glorious photo of these buttery garlic knots on Foodgawker a while back. After I changed my drool-soaked shirt, I gave the recipe from Baker By Nature a try. I changed some quantities and let my knots rise a bit longer, but mainly stuck to the original recipe. Thanks, Baker By Nature!
So you should probably know that these knots, while technically EASY, will take some time. You’ll need to let this dough rise a couple of times, so save this recipe for an at-home kinda day.
First, let’s mix up the dough. Let your active dry yeast sit in the warm (110-115 degree) water for a few minutes. It will get bubbly and happy. In the meantime, add your bread flour, sugar and salt to the bowl of a stand mixer. Pour in 2 tablespoons of olive oil and your water and yeast mixture and mix on low until the dough comes together (roughly 3 minutes).
Your dough should look kinda like this when it’s ready to rest. Add 2 teaspoons of olive oil to a bowl. Place the dough ball in the olive oil, turning to coat on all sides. Cover the bowl with plastic wrap and let it sit out at room temperature for a bit … (read on…)
Now listen: My house is always cold (we just like it that way). So my dough takes forever to rise. I let it sit out for roughly 3 hours. Yours may double in an hour.
How do you know if your dough has risen enough? (Shrug.) King Arthur Flour says: “Lightly flour your index finger and press it gently into the dough, about to the bed of your fingernail. If the indentation remains and doesn’t spring back/fill in, then the bread is well risen.”
So when your dough has either doubled in size or passes the “index-finger-test”, divide the dough in two. Shape each into a ball and let rest on a lightly floured pizza peel or cutting board (or anything else, really).
Now we have to chop these babies down to size. Using a bench scraper/dough cutter or a sharp knife, cut each dough ball into 8 equal pieces. Shape each of these pieces into a ball. You will end up with 16 dough balls.
On a lightly floured surface, roll each of the dough balls into a rope. Tie each rope into a simple knot. Place on a baking sheet lined with a silicone mat or nonstick cooking spray.
They’re cute/funny looking things, aren’t they? 🙂 Cover them with plastic wrap, and let rise for 30 minutes. Bake garlic knots at 450 degrees for 15 – 20 minutes. If you want soft garlic knots, bake for 15 minutes. If you like more firm, golden-brown garlic knots, bake for 20. Here is my tray after 20 minutes:
Now it’s time to butter ’em up. Melt 1 stick of unsalted butter. Stir in 1 1/2 teaspoons of garlic salt. Roll each of the garlic knots in the butter mixture. Place on the baking sheet. Sprinkle rolls with dried parsley and freshly-grated Parmesan. Devour immediately (these are best eaten when they’re warm and fresh)!
So darn cute! And so buttery / garlic-ky / salty. Enjoy!!!
Adapted from Baker By Nature
- 3 3/4 cups bread flour
- 1 1/2 Tbsp sugar
- 1 packet active dry yeast (1/4 ounce or 2 1/4 tsp)
- 2 tsp kosher salt
- 1 1/2 cups warm water (110-115 degrees F)
- 2 Tbsp olive oil
- 2 tsp olive oil
- 1 stick unsalted butter
- 1 1/2 tsp garlic salt
- 1/2 tsp dried parsley
- 1/4 cup Parmesan cheese, finely grated
- Add active dry yeast to warm water (110-115 degrees F). Let sit to dissolve for 5 minutes.
- Add bread flour, sugar and kosher salt to the bowl of your stand mixer. Pour in 2 Tablespoons of olive oil and the dissolved water/yeast mixture. Mix on low speed until the dough comes together as a ball (roughly 3 minutes).
- Add 2 teaspoons of olive oil to a separate, large bowl. Place the dough ball in the bowl, turning to coat on all sides with olive oil. Cover the bowl with plastic wrap and let rest at room temperature until the dough doubles in size (roughly 2-3 hours, depending on room temperature).
- Once dough has risen adequately, divide the ball into two with lightly floured hands. Shape each piece into two balls. Divide each ball into 8 equal pieces. Shape each of these pieces into a ball. You will end up with 16 dough balls.
- On a lightly floured surface, roll each of the dough balls into a rope. Tie each rope into a simple knot. Place each knot on a baking sheet lined with a silicone mat or nonstick cooking spray. Cover the baking sheet with plastic wrap, and let rest for 30 minutes.
- Preheat the oven to 450 degrees. Remove the plastic wrap from the tray and bake the knots for 15-20 minutes. Bake for 15 minutes if you prefer soft rolls. Bake for 20 minutes if you prefer firm, golden-brown rolls.
- Prepare garlic butter: Melt one stick of unsalted butter in a small saucepan. Stir in garlic salt. Roll each of the warm knots through the garlic butter. Sprinkle knots with parsley and freshly-grated Parmesan. Serve immediately, as these are best eaten when warm and fresh!