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Buttery Garlic Knots

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Buttery Garlic Knots

1 ¼ cups warm milk(110℉) (I use whole milk)*

2 teaspoons white sugar

1 tsp salt

1 ½ teaspoons quick-rise yeast (instant yeast)

1 tbsp salted buttermelted

2 ½ cups all-purpose flourup to 3 cups

1 tbsp salted butter*melted

2 cloves garlic(crushed)

½ tsp parsleyup to 1 tsp (fresh or dried)

2 tablespoons parmesan cheeseshredded

Instructions

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Instructions

Whisk together the warm milk, sugar, salt, instant yeast, and melted butter.

In a large bowl, combine the 2 ½ cups of flour with the combined wet ingredients and mix until a loose dough forms. Turn the mixture out onto the countertop and begin kneading, adding another ½ cup or so of flour until the dough is no longer sticking to your hands. Avoid adding too much flour or else the knots will end up dense and tough.

Knead the dough for about 5 minutes until it is smooth and soft. Place back in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Once the dough has risen, separate into 12 pieces. Roll each piece between your hands into a "snake" about 5 inches long (use flour or oil if the dough is sticking to your hands). Tie the dough snake into a simple knot and place it on a parchment paper lined pan. Repeat with all the remaining pieces of dough. Cover loosely and let rise for 30 minutes in a warm place while you preheat the oven to 375℉.

Once risen, uncover and bake in the preheated oven for 10-14 minutes or until golden brown. Whisk together the melted butter, crushed garlic, parsley, and parmesan cheese. Using a pastry brush, brush the butter mixture generously over the knots while they are still hot out of the oven. Serve immediately or let cool and reheat right before serving on a pan in the oven. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Warm Milk Temperature is Critical 🌡️
Heat milk to 110-115°F before adding yeast; too hot kills the yeast, too cold slows activation and prevents proper rise.
Knot Tightness Controls Texture 🎀
Tie knots loosely but securely—overly tight knots won't rise properly and create dense centers, while loose ties unravel during baking.
Brown Butter for Deeper Garlic Flavor 🧈
Toast your butter until golden and nutty (2-3 minutes), then cool slightly before mixing with minced garlic to intensify and mellow the garlic bite.
Double Brush Technique for Maximum Coverage 🖌️
Apply garlic parmesan butter once before baking and again immediately after removing from oven while knots are warm to ensure rich flavor penetration.
Fresh Parsley at the End Preserves Brightness 🌿
Add fresh chopped parsley during the final brush or as a garnish rather than mixing it into warm butter, which causes it to wilt and lose vibrant color.