Garlic Knots
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For as much as I absolutely adore bread in all of its magnificent forms, I rarely make rolls. Sometimes I will make a batch of sweet dinner rolls to go with a pot of stew or chili, and for the holidays I used a basic bread recipe to make cloverleaf rolls for dinner. But outside of those examples, I really don’t do the whole roll thing. Possibly because when presented with a basket of rolls, I will devour way more than my fair share. They’re just too easy to eat in excess. If I make a loaf of bread, I really can’t justify to myself hacking off piece after piece unless I’m making a sandwich, toast, etc. There has to be ulterior motive. But rolls? Ahh, a much different story. I find absolutely nothing wrong with slathering a roll with butter, closing my eyes, and enjoying. Rinse, repeat. See the problem? So I usually require a specific reason to make rolls, but when I saw this garlic knots recipe all reason went out the window. The reason was the rolls. They were gorgeous and, as I suspected, also insanely delicious.
I shared a link to these in my Weekend Dish links roundup a few weeks ago, and it didn’t take me long to get right down to making them. These are pretty easy in terms of yeast and bread recipes. No stand mixer required – just your bare hands and some extra love and care. I’m sure it will take some practice to get the knotting technique down pat, and I’d be happy to practice by making batch after batch of these beauties. They are soft and light, and the garlic coating is packed with flavor. Be sure to check out the post over on White on Rice Couple – their pictures, as always, are gorgeous and you can see some photos of what the shaping should look like.
Do you have a favorite type of roll?
One year ago: Marshmallow Crunch Brownie Bars
Two years ago: Lavash Crackers
Garlic Knots
Yield: About 40 garlic knots
Prep Time: 25 minutes (active), 2 to 4 hours (inactive)
Cook Time: 12 to 15 minutes
Total Time: 40 minutes
Ingredients:
For the Dough:
5½ cups all-purpose flour
1¾ cups warm water (about 115 degrees F)
¼ cup olive oil
1½ tablespoons active dry yeast
1 tablespoon granulated sugar
1 teaspoon sea saltFor the Garlic Coating:
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves of garlic, finely minced
¼ cup finely chopped fresh Italian parsleyDirections:
1. Measure the flour into a large bowl; set aside. Combine the water, olive oil, yeast, sugar and salt in a large, 4-cup measuring cup or in a small bowl, mixing to dissolve the yeast. Pour the water mixture over the flour and mix with a wooden spoon until all of the flour is moistened. Turn the dough out onto a lightly floured surface and knead for a minute or two, adding additional flour or water if the dough it is too sticky or dry, until soft and just slightly tacky. Place the dough in a well-oiled bowl, cover with plastic wrap, and place in a draft-free area until doubled in size (this can take anywhere from 1 to 3 hours).
2. Line three baking sheets with parchment paper or silicone baking mats and set aside. Working on a pastry mat or clean counter or table, oil the surface, your hands and a rolling pin. Divide the dough into two. Take the first half and gently press down on it, flipping it over and doing the same, to release gasses and flatten it. Using the rolling pin or your hands, shape the dough into a rectangle measuring about 5 inches by 16 inches, and ½-inch thick. Using a pizza cutter, slice the rectangle into 5-inch by ¾-inch strips.
3. Sprinkle the strips with flour. Taking the strips one at a time, gently roll it back and forth to create an even rope. Tie it into a knot and place on a prepared baking sheet. Place the knots about 1½ inches apart. Continue to make the rest of the knots and repeat process with the second piece of dough. Cover the baking sheets with a dry kitchen towel or cheesecloth and place in a warm, draft-free area to rise. The rolls should double in size during the second rise.
4. Preheat the oven to 400 degrees F.
5. Once the knots have doubled in size, remove the towel covering them and bake, one pan at a time, for 12 to 15 minutes, or until golden.
6. While the knots are baking, prepare the garlic coating. Over low heat, warm the olive oil, butter and garlic in a small saucepan. Add the chopped parsley, cover and set aside.
7. After removing the knots from the oven and while they are still warm, either brush them with the garlic coating, or place the knots in a large bowl and toss with the garlic coating. Season with additional sea salt to taste.
8. Serve warm or at room temperature. Baked rolls can be individually wrapped and frozen in an airtight freezer bag. Rewarm in a 350 degree F oven for about 5 minutes.
(Recipe adapted from White On Rice Couple)
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I’ve heard so much about these rolls and how good they are and yours are no exception. One of these days I suppose I’ll finally get around to making them so I can taste them for myself.
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feel like making them now,..
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JUST MADE SOME GARLIC KNOTS THE OTHER DAY AND THEY WERE DELICIOUS! VERY SIMILAR TO THIS RECIPE EXCEPT I MINCED SOME ROSEMARY AND GARLIC AND ADDED THEM TO THE DOUGH BEFORE BAKING. DELISH! YOURS LOOK GORGEOUS
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Michelle,
How am I going to drop a few pounds when you keep posting all these tempting recipes. I’ll just have to suck it up and try these out! Looks great!
Lori
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Yum! I was trying to think what dinner I could make these with and I think I just decided they SHOULD be dinner!
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my mom and I love garlic more than life itself! I need to make these for her (and me, duh) she will be in love! Thanks a lot!!
-Amalia
http://buttersweetmelody.wordpress.com
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OMG…garlic knots are my absolute fave and I love that you shared the recipe. Can’t wait until my kitchen is done so I can make some! Great way to initiate the new counter top.
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These look absolutely DEE-licious!! And just in time for soup season too! I will have to try these!
One of my favorite hearty rolls (since you asked) are pumpernickel rolls stuffed with cubes of sharp cheddar cheese just before baking. Great with stews!
Cheers!
Peredur
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Yum! I think I’ll try these with a pot of spaghetti and meatballs.
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I don’t make rolls nearly enough either. My family would love these knots.
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These look wonderful! I love home-made bread and rolls but have never made garlic rolls. Appears I have a new recipe to try. Thank you.
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I hope someday I would be able make them. But I don’t have any oven yet.
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That’s it. When I get home, I am making these. I need something garlic-y in my life. And right now, I need a garlic knot. And a slice of pizza. And maybe even a glass filled to the rim with soda (did I just admit that? oh well . . . ).
Great post!
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Josh made garlic knots awhile ago but I guess we never posted them. Oops! Oh well, we need to make them again anyways. They are so good! Yours look perfect!
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This sounds so good right now, or anytime today. Yummy!
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Oh how I love garlic knots! I’ve stuffed myself silly with these on more than one occasion. And yours look perfectly light and fluffy with that stealth dose of flavor that kicks ya in the tastebuds. Saving this recipe!
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I love garlic knots and yours look delicious!
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these looks delicious! I’ve tried making garlic knots before (not from scratch) and have yet to perfect the method of adding the garlic. I will have to try your way!
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For some time, I have been looking for just the right recipe for these. I was lost, but now I’ve found it! Like you said, these would be great with a big bowl of soup, stew or chili, and I think the clam chowder I’m making next week is dying to be pared with these… Thanks for sharing!
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Oh I just LOVE garlic knots and haven’t had them in forever! Yours look sooo delicious and I’m so happy that you’ve posted your recipe. It sounds incredible. Thank you!
Since I’m a huge bread lover, I love all types of rolls. My favorite type of roll was a whole wheat currant roll that I had at a restaurant. It was in the shape of a mini loaf (small enough for one person though). It was delicious!
I have to say Michelle, your recipes are amazing. I’ve been browsing through your site and just love it!
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Michelle on October 8th, 2010 at 10:04 am
Aw, thank you Lindsey! Welcome!
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I love garlic knots! I usually just use store-bought pizza dough to make the whole process easier, but I bet yours taste better because the dough is so fresh!
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This will go perfect with lasagna! Mmmmm
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These look so good! Love the photos!
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I totally agree…if a bread basket is put on the table…they will all disappear into my mouth!!
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LOVING this recipe! Looks delish!
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Wow…just finished a cake, and now I want to make these…Guess I can justify them since I’m making pasta for dinner! Yum!
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These look so very tasty. Garlic bread in it’s many forms high on my list of favs.
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Those look awesome!!
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Wow, I want to eat this now!
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Oh goodness. I think I’ll have to make a half batch of these so I don’t eat so many at once without having to put out more effort.
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WHOA – these look way better than any pizzeria-bought knot I have ever seen.
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So funny – I’m TOTALLY the opposite. I will find any and every excuse to cut off a hunk of bread but I’ll usually save rolls for meal times. These look awesome either way. I need them in my life.
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I’m making this tomorrow and I cannot wait! These sound so delicious!
You keep posting amazing stuff and I am HOOKED on your blog.
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i bet these taste and smell heavenly! can’t wait to try this recipe asap!
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Yes please! I’ll take 4, anything with garlic is always on my list of things to eat! hehe
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Mmm, these are going on my must-make list right now!
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Must. Make!
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Yum and thank you. Have you seen the “Artisan Bread in 5 Minutes a Day” book? Seems to me I could keep some of this dough in the fridge and bake these knots as needed, instead of having 40 finished in the freezer… I just like the smell of freshly baked bread in my house. All. The. Time.
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Michelle on October 8th, 2010 at 10:11 am
Hi Charmaine, I don’t have Artisan Bread in 5 Minutes a Day, but it’s on my wish list! I would think you could probably keep the dough, covered, for a couple of days, shape as many as you’d like, let them do their second rise, then bake.
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Excellent recipe!! I also am capable of devouring an entire basket of rolls, but when topped with garlic I find them absolutely irresistible. These remind me of our favorite garlic rolls. My husband has been asking for them since June and I just haven’t made them. After seeing these, I’m craving them too!
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Oh my god, I just died from the deliciousness.
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Growing up in New York I was slightly addicted to garlic knots. They were a staple in any pizza place. Not that I live in California, I hardly ever see them, and when I do, they’re usually pretty nasty.
These sound delicious! And the pictures make my mouth water!!
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I love any kind of warm rolls, especially with garlic! I always tend to eat all the rolls they give you at restaurants and then I’m too full for my meal.
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such a great looking roll, with flavors too – sure gonna make an attempt at making these
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I’m printing this recipe out for the next cold chili/soup night. These look super. I have been meaning to make garlic pluck bread, but these will be much better. I am excited about the olive oil as it will come very close to mimicking pizza dough, but more tender. Thanks!
Regards,
Amanda
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I need to make these ASAP. They look so delicious!
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Yum… These look lovely. Garlic knots always make me think of the local Italian restaurant that we love. Adding these to the weekend baking list
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You know, I’ve ate these before, but never really thought about making them myself. Hmm, they look delicious!
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I love garlic knots. I’d go absolutely crazy for these!
*kisses* HH
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they are sooooo delicious! I love them!
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Saw these on here a couple weeks ago and had to bookmark the link. Had the opportunity to make these today for dinner with some friends. They are fabulous! I was worried about the knot process but it was so easy. Perfect warm out of the oven. Even the picky four year old approves-she had three!
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Michelle on October 11th, 2010 at 8:19 pm
Yay, so happy you loved these, and always awesome when the little ones give a big thumbs up!
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I love garlic knots, actually i love garlic bread, no matter if is a knot, roll, crescent, mini braid, big loaf, I just love the smell of fresh baked garlic bread, and the taste …… I so want one right now
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Awesome, beyond awesome! I added rosemary in place of the parsley (I have a rosemary bush that seems intent on becoming a christmas tree sized creature), and divine! Though about halfway through shaping the rolls, I got the brilliant idea to make little, bite sized rolls instead… DANGEROUS! Seriously, inhaled the first pan full before we realized it. Experimenting with more variations now…
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Michelle on November 14th, 2010 at 8:56 pm
Oooh love the idea of using rosemary, thank you for sharing Jami!
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could i use bread flour instead of all-purpose?
do u think there would be a big difference in textures? thanks!
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Michelle on April 25th, 2011 at 1:48 pm
Hi Serena, I would not substitute bread flour for AP flour, as they produce different textures when it comes to bread. Using bread flour will result in a heavier, thicker roll than the AP flour.
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Does anyone know how large these knots come out to be? I’m making them for Thanksgiving dinner tonight, and I want to know so I can prepare them for my family. Thanks!
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Michelle on November 26th, 2011 at 11:18 am
Hi Rani, If I remember correctly, they are maybe 6 inches long or so?
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Oh my gosh Thank you I have been looking for a recipe for almost a year and everyone I found used store bought dough. I am making this tomorrow. along with the hand apple pies.
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Hello Browneyed baker,
Today I made french lentil soup and these here garlic knots. I’ve never really been succesful at making bread, but this recipe was a winner. The garlic knots came out soft and delicious. They were perfect.
Thank you for sharing the recipe.
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Thank you so much for this recipe! This was the first time I have baked any kind of bread and they turned out great!
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