Recipe by COOKGIRl
From Family Circle. For a milder flavor, substitute roasted garlic for raw garlic. Recommendation: Use any basic, *homemade* unseasoned bread dough or pizza dough for this recipe. I tried The Very Best White Bread (Abm) and was quite pleased with the results. Note: since posting this recipe I have reduced the baking temperature from 375º to 350º.
Top Review by Chef Kate
I can't believe I forgot to review this! The BEST garlic knots! We're addicts and I've made them all, and this recipe has become my absolute favorite. I almost always use some of my pizza dough, but CG, your temp and times are right on! I'm still licking the last bits of garlicky goodness off my lips--all the knots disappeared in short order once again.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, finely minced (go ahead and add more if you prefer)
- 1⁄8 teaspoon salt, plus
- 1⁄4 teaspoon salt
- 1 lb fresh bread dough (if using frozen bread dough, thaw first)
Directions See How It's Made
- Heat the olive oil and butter over low-medium heat until butter is melted.
- Add garlic and 1/8 teaspoon of the salt. Cook 3-4 minutes to infuse. BE CAREFUL NOT TO BURN, stirring constantly! Lower heat if necessary.
- Set aside.
- Roll out the bread dough on a floured surface to a 12 inch by 10 inch rectangle. Cut the dough horizontally into 12 strips, then cut in half down the center vertically. You will have a total of 24, 5 inch by 1 inch strips.
- Tie each strip into a knot stretching dough [slightly] to aid in tying. Transfer the knots to two large baking sheets. Sprinkle with the remaining 1/4 teaspoon salt.
- Cover knots with a clean flour sacking towel and proof in a warm place to rise for 30 minutes.
- Heat oven to 350 degrees. Uncover the knots and brush each one with a small amount of the garlic-butter sauce.
- Bake for about 20 minutes, rotating pans at the halfway mark.
- Once baked, immediately transfer to a large bowl and toss with the remaining garlic-butter sauce.