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Light and Fluffy Garlic Knots

Easy to make garlic knots loaded with herbs and parmesan. A perfect use of the White Sandwich Bread recipe. You decide how many you need and just pull the dough off the main recipe. *See notes*
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Ingredients
  

For the Garlic Herb Butter

  • ½ cup butter, softened
  • 3 cloves garlic minced, adjust to your taste
  • 1 teaspoon Italian seasoning see notes
  • 3 tbsp grated parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon red chili flake optional

Instructions
 

Using the dough from Easy White Sandwich Bread, pull off how much you need for how many rolls you want to make. 1 roll is 2 oz (60g) or about the size of a ping pong ball.

  • On a lightly floured counter, pull off the dough you need and shape into portions. 1 garlic knot is 2 oz (60g).
  • Using the palm of your hand, roll the dough into a cigar sized shape and very lightly flour. Tie the dough into a knot and tuck under the ends. If the dough isn't lightly floured, it will stick together as you're trying to tie it into a knot.
  • Place your knots on a parchment-lined cookie sheet 3 inches apart.
  • Lightly cover with a clean kitchen towel and allow to rise by about 50%. They will continue to rise in the oven as they bake. If they rise too high, they'll lose some of their shape while baking.
  • Gently brush liberally with the garlic butter and bake in a pre-heated 375F oven on the center rack for about 15 minutes. The baking time will vary according to how large the rolls are. Check them at the 10-minute mark and monitor for color, loosely tent them with foil if needed to prevent over-browning.
  • Remove from the oven and if desired brush again with a little of the garlic butter and an additional sprinkle of the parmesan cheese.

Notes

The White Sandwich Bread recipe makes 2 loaves. I usually bake 1 loaf and save the other dough for different uses. I'll make a few cinnamon buns and dinner rolls, or these garlic knots.
It's flexible for you to pull off the dough you need to adjust your servings. The standard dough weight for a roll is 2 oz (60grams) which is about the size of a ping pong ball. Once risen and baked, the roll will be double in size so don't let the small ping pong ball size worry you. 
If you have left over raw dough, just freeze it for a future use. It thaws well and will rise again. 
Tried this recipe?Let us know how it was!