I am a big fan of garlic and especially garlic bread. These knots come out super soft, delicious and easy to tear apart.
The recipe is pretty easy to follow, but the dough does need to rest three times so I recommend giving yourself a fair bit of time to make them if you are planning on eating them the same day. The recipe I followed suggested two hours to do the whole process, but with fiddling and getting everything right the first time, I took closer to three. The results are definitely worth it though. I would also reuse the garlic coating part of the recipe for other breads.
I did change a few of the amounts in the recipe as I found the dough a bit too wet to begin with and the garlic topping had way more parmesan than seemed necessary.
The results are ridiculously delicious and really pretty when put out with a meal. We enjoyed the knots with an Indian takeaway last night! My baking buddies loved them too!
This recipe makes 16 knots at 184 calories each.
- 4 cups strong white bread flour, plus extra for dusting
- 1 1/2 tsps. sugar
- 8g easy bake yeast
- 2 tsp salt
- 1 1/2 cups warm water
- 2 Tbs and 2 tsp olive oil
- 113g (or half cup) unsalted butter
- 6 cloves of garlic (minced)
- 2 tsp. dried parsley
- 1 tsp. course sea salt
- 1/2 tsp. garlic powder
- 1/8 cup parmesan cheese (grated)
- Preheat oven to 230 C
- In a stand mixer with a dough hook combine flour, sugar, yeast and salt by whisking lightly (remember to not put the salt and yeast on top of each other before mixing).
- Turn the mixer on low and add the warm water and 2 Tbs olive oil. Mix this until it forms a solid ball on the hook.
- If the dough is too wet you can add extra flour one Tbs at a time, if the dough is too dry you can do the same with water.
- Place the dough onto a lightly floured surface and gently knead into a smooth ball. While the dough should be slightly firm, I got a really great result by allowing it to stay a bit soft.
- Grease a large bowl with the rest of the olive oil and place dough into to. Cover and let rise in a warm area for 90 minutes.
- My dough was HUGE by the end of this!
- Turn the dough out onto a floured surface and with out kneading it down, use a large knife to divide it into two parts.
- Place each half onto a piece of plastic wrap and let rest for ten minutes.
- Prep two baking sheets by covering them with baking paper.
- Divide each round into four pieces using a large knife.
- Divide each of the 8 quarters in half to you are left with 16 pieces.
- On a floured surface gently stretch and roll the rough into a long rope.
- Pinch one end of the rope and wrap or twist the dough around the centre to form knots and place on baking sheet.
- This is a very similar method to the one I used in my Swedish Cinnamon Bun recipe.
- Cover baking sheets with plastic wrap and let rest for 30 minutes.
- Take plastic wrap off and place in over for 20 minutes, or until the knots turn a light golden brown and are firm.
- Let the knots cool at you make the garlic topping.
- Melt the butter in a sauce pan over a medium to low heat.
- Once melted add the minced garlic and allow to cook for one to two minutes (it smells so good!!!!).
- A tip for peeling garlic. Place the cloves in a container with a lid and shake really hard. The skins come right off!
- Add the parsley, salt and garlic powder and stir until well combined.
- The course sea salt won’t completely dissolve, which is good!
- Brush or spoon (I used a combo of both) the coating over the buns.
- Sprinkle over the parmesan and serve!
These are so so soft and yummy and would go really well with a lot of meals! We are going to use the extras left over from dinner last night to have with some chicken noodle soup this week (we both have a little cold right now).