Garlic Knots

May 9th, 2011 | Baking Recipes | 16 Comments

Garlic Knots pictures (1 of 6)

Even since I saw the garlic knots on Just a Taste, I have been wanting to create those cutesy bread in my kitchen. When it comes to baking, I like recipes that are simple to make, and hopefully with store-bought ingredients. This garlic knots recipe is exactly what I am looking for, using a pre-made frozen pizza dough that you can get at practically any grocery stores…

I have made these garlic knots three times and they were gone as soon as they were out of the oven. They are as addictive as my other favorite: Brazilian cheese bread. Another thing that I love about this garlic knots recipe is that it was actually fun making them, especially the tie-the-knot step. The only tough part was rolling and stretching the dough, which was rather stiff even after thawing. The garlic-butter-olive oil-parsley mixture couldn’t have been better—garlicky, buttery, and aromatic. It worked like magic and made the plain tasting bread into something that I just couldn’t stop eating.

Try this easy garlic knots recipe. I am sure you will like them as much as I do.

Garlic Knots Recipe
Adapted from: Just a Taste
Makes 4 dozens 

Ingredients:

2 lbs. store-bought pizza dough, thawed at room temperature
All purpose flour, for rolling out dough
1 tablespoon olive oil
3 tablespoons unsalted butter
2 cloves garlic
1 tablespoon finely chopped Italian flat leaf parsley
Salt

Preheat oven to 350°F.

Line baking sheets with parchment paper.

Divide the dough in half, keeping half covered under a kitchen towel. Roll out the other half on a lightly floured surface with a rolling pin, creating a 10-inch square. If the dough is very stiff, use your hands to stretch it.

Cut the 10-inch square in half with a sharp knife or pizza wheel to form two rectangles. Cut each rectangle into 12 strips (the cuts should be made so that the strips are shorter and thicker, rather than longer and thinner).

Tie each strip into a knot and then arrange the knots on the lined baking sheets. Cover them with a kitchen towel while you repeat the rolling, cutting and tying process with the second half of the dough.

Bake the knots for 5 minutes, then rotate the baking sheet and bake an additional 5 minutes or until golden brown and fully cooked.

While knots bake, grate the garlic cloves using a Microplane and combine with olive oil and butter in a small sauce pan over low heat. Cook just until butter has melted and mixture is warmed. Remove from heat and stir in chopped parsley.

Immediately after baking, brush the baked knots with the garlic mixture and sprinkle with kosher salt. Serve warm.

Cook’s Note:

If you wish to make everything from scratch, check out White on Rice Couple’s recipe here.

View the original article here