Garlic Knots Recipe By Tasty Food

EASY GARLIC KNOTS

Steps:

• Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.
• Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.
• Preheat the oven to 400 degrees F.
• In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.
• Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.
• Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.

GARLIC KNOTS

Steps:

• Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
• Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
• Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
• Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
• Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

GARLIC KNOTS RECIPE BY TASTY

Steps:

• For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
• Pour the water and 1 teaspoon of olive oil into the well and mix together.
• Knead for about 7-10 minutes until the dough is springy.
• Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
• Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
• Place the knots on a baking tray.
• Bake in a 350°F (180°C) oven for 10 minutes.
• Prepare the garlic butter by mixing the butter, garlic, and parsley.
• Coat the knots with the butter mixture and bake for another 5 minutes.
• Enjoy!

CHEESY GARLIC KNOTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180°C). Line a baking sheet with parchment paper.
• Lightly dust a clean work surface with flour. Roll the pizza dough out into a 12 x 10-inch (30 x 25 cm) rectangle. Using a pizza cutter, cut the dough into 12 1-inch (2.5 cm) wide strips. Then, cut the strips in half into 5-inch (12.5 cm) long strips.
• Lightly sprinkle the dough with flour, then tie each piece of dough into a knot. Arrange the dough knots on the prepared baking sheet, spacing evenly.
• In a medium bowl, combine the butter, olive oil, cheesy spice blend, and salt. Microwave on high power for 45 seconds, until the butter is melted. Stir together.
• Using a pastry brush, liberally coat each dough knot with the seasoned butter.
• Bake the knots for 18-20 minutes, until golden brown.
• Remove from the oven and brush the knots with another layer of seasoned butter.
• Serve warm.
• Enjoy!

HOMEMADE GARLIC KNOTS

Steps:

• Preheat oven to 375° (or temperature on package) and grease a baking sheet.
• Roll out pizza dough and cut each package into 12 (or 24 for mini garlic knots) pieces. Roll into tube shaped pieces. Tie each into a knot and put on the baking sheet.
• Bake for 10-12 minutes (or 6-8 for mini), or until golden brown.
• While baking, melt the butter in a saucepan over medium heat. Add garlic and saute for 1 minute. Remove from heat and stir in salt and parsley.
• Baste each garlic knot generously with the garlic butter sauce, coating all sides except the bottom. Sprinkle with Parmesan.
• Serve immediately or let sit at room temperature until ready to serve.

GARLIC KNOTS

Steps:

• Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy.
• Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/4 cup sugar, warm milk, butter, egg and salt. Blend mixture until combined.
• While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 - 6 minutes. You may not use all of the flour called for!
• The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
• Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
• Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
• Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).
• Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
• Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
• Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
• Bake for 10-12 min. or until lightly golden on top.
• While they're baking, make the garlic sauce by combining all ingredients in a small bowl.
• After removing knots from oven, while still warm, brush them lightly with garlic sauce.

GARLIC KNOTS

Steps:

• Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 4-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 8-10 minutes., In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

HOMEMADE GARLIC KNOTS

Steps:

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn't as important as the 16 inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that's up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)
• Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
• Towards the end of the rise time, preheat oven to 400°F (204°).
• Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
• Bake for about 20-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.
• Serve plain or with marinara sauce for dipping.
• Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

ROSEMARY GARLIC KNOTS

Steps:

• In a medium pan over low heat, warm milk and 3/4 cup of butter until it melts. Stir occasionally to prevent milk from burning. Let cool.
• Combine warm water, 1 teaspoons sugar, and yeast in a small bowl and let stand for 5 minutes until it softens and begins to puff.
• In the bowl of a standing mixer using the whisk attachment, beat the eggs and remaining sugar at low speed until blended. Beat in the milk mixture. Gradually add 2-1/2 cups of the flour, 1/2 cup at a time until blended smooth.
• Replace the whisk with the dough hook. Add the yeast mixture, salt, and 2 cups of flour, 1/2 cup at a time, and beat at medium low speed (2 on the KA mixer). You will have a very wet and loose dough that climbs the dough hook but falls back down into the bowl by this time.
• Two tablespoons at a time, add enough flour to form a firm but sticky dough ball. The dough ball will pull away from the sides of the bowl and not flop back to the sides. It will feel like "fly paper" when you touch it.
• Pour some oil into a large bowl that can be fitted with a lid or plastic cling wrap. On a very lightly flour dusted counter, and with lightly floured hands, turn the dough out and give it 3-5 quick hand kneads to form a good dough ball. Then put it in the buttered bowl, turning it over to coat evenly. Cover the bowl tightly, and let rise in a warm, draft-free place until doubled, about 1 hour.
• After an hour, punch down the dough, fold it over in half, then in half again, and cover the bowl again and let rise again until double, about 1 more hour.
• About 10 minutes before the last rise, in a large skillet, melt 4 T butter with 4 T extra virgin olive oil over medium heat. Add the garlic and stir until fragrant but not brown, about 2 minutes. Add the fresh rosemary and sea salt, mix well and scrape into a bowl. Set aside.
• When the last rise is done, you're ready to shape the rolls. Turn the dough out onto a lightly floured work space and cut it into 16 even pieces. Working with one piece of dough at a time, roll into a rope about 11-inches long and flatten it. Spoon about 1/2 teaspoons of the garlic rosemary mixture along its length, then fold lengthwise and press the edges together TIGHTLY. Twist lenthwise, then shape into a knot. As you finish, place each on a parchment or silicone lined baking sheet and cover with plastic wrap. Then let rise for about 45 minutes to an hour, until puffed.
• Before the end of this last rise, preheat oven to 350 degrees F.
• Bake the knots for about 15 minutes, until golden. Remove from oven and brush with remaining garlic rosemary mixture or use to dip.

GARLIC KNOTS

Steps:

• Preheat oven to 400 degrees.
• Roll dough into a rectangle and cut into strips. Cut strips in half.
• Tie strips into knots and place on a greased baking sheet. (try to make them small, they will rise!).
• Melt butter and mix into it the garlic, garlic poweder and oregano.
• Brush butter mixture over the tops of the knots and place in oven.
• Cook for about 10 minutes, rotating pans halfway through.
• Keep your eye on them. As soon as the tops feel dry take them out. They will be nice an doughy on the inside!
• Toss them in the butter mixture and let stand for about 5 minutes or so.
• Sprinkle with parmesan cheese and toss again.
• Serve immediately.