Garlic Knots Buttery Twist (Printable Version)
Fluffy dough knots baked golden, brushed with fragrant garlic butter and fresh parsley for a savory finish.
# Ingredients Required:
→ Dough Ingredients
01 -
440 grams all-purpose flour
02 -
7 grams active dry yeast
03 -
300 milliliters warm water (approx. 43°C)
04 -
12 grams granulated sugar
05 -
30 milliliters olive oil
06 -
6 grams salt
→ Garlic Butter Topping
07 -
60 grams unsalted butter
08 -
3 to 4 cloves garlic, freshly minced
09 -
15 grams fresh parsley, chopped
# Guide to Cooking:
01 -
Combine warm water, sugar, and active dry yeast in a bowl. Allow the mixture to rest for 5 to 10 minutes until foamy, indicating yeast activation. Add flour, olive oil, and salt; mix thoroughly to form a soft dough. Knead on a floured surface for 8 to 10 minutes until smooth and elastic.
02 -
Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let it rise in a warm environment for 60 to 90 minutes until doubled in volume to ensure soft, airy texture.
03 -
Punch down the risen dough and divide it into equal portions. Roll each portion into a 15-centimeter rope and tie into a loose knot. Arrange knots on a parchment-lined baking tray with spacing between each.
04 -
Cover the shaped knots and allow them to rise for an additional 30 minutes to achieve fluffier results after baking.
05 -
Preheat the oven to 200°C. Bake the knots for 12 to 15 minutes until they turn golden brown and are fully cooked inside.
06 -
While baking, melt the unsalted butter in a small saucepan. Stir in the freshly minced garlic and chopped parsley to infuse flavor.
07 -
Immediately after baking, brush the knots generously with the garlic butter mixture. Allow to cool slightly before serving warm to maximize the buttery garlic aroma and taste.
# Extra Suggestions:
01 -
Ensuring the water temperature is around 43°C helps activate the yeast without killing it for best rising results.