Garlic Knots

Garlic Knots – Okay. I am scared of working with yeast. It’s true! I cannot hide it any longer. I tried one other time to make a loaf of bread and although it wasn’t awful, it was a LOT of work and was very dense. I have been weary ever since.

But today something came over me. After I got my beef stew going, I knew that I would need bread or something to go with it. And for some reason, these garlic knots popped into my head. I saw them on Annie’s blog awhile ago and although I thought they looked delicious, I knew they wouldn’t be appearing at our house anytime soon. 🙂 I told myself, though, that the worst that could happen is that they would be gross, we’d toss them and wouldn’t really be out much. So I forged ahead.

I gathered my ingredients and my hand mixer attachments (no stand mixer) and got busy. The dough was very sticky, but I didn’t add more flour. I also didn’t have bread flour, so that could have been part of the issue.

I was scared to look in the bowl after the first rise, but when I did, I did a little dance, because it doubled in size! Woohoo! I conned James into helping me form the knots, which wasn’t easy because of the sticky dough. We used flour, but they didn’t really turn out too “knottish”.

Anyway. I set them aside to rise again and they did! Success! But we had to run an errand, so they sat a little longer than called for. I think that was another problem.

I made the glaze and as I brushed it on, they totally deflated. I sighed and put them in the oven anyway. I checked on them and they’d puffed up but weren’t browning. I baked them for the max time and they still weren’t brown. I brushed them with a little olive oil and put them back in. Now I was getting nervous because I was way over the time that was stated. Eek! I ended up taking them out when they were JUST golden.

We tried them and they tasted like…bread! Yay! They were a little dense and doughy, but not bad by any means. I compared this to when I first started cooking. It was passable, but not great. So I will just keep trying. 🙂 And you should too!

P.S. I know I said that I had a hard time getting them brown, but this picture is ridiculous. The bowl they are in is VERY yellow, so the whole picture is super pale. I will try to take a better one tomorrow.

Garlic Knots

Garlic knots

For the dough:

  • 3 cups bread flour (I used all purpose flour.)
  • 1 tbsp. sugar
  • 2 tsp. instant yeast
  • 1 ¼ tsp. salt
  • 2 tbsp. olive oil
  • ¼ cup milk
  • 1 cup + 2 tbsp. lukewarm water

For the glaze:

  • 2 cloves garlic
  • 2 tbsp. melted butter
  • ½ tsp. Italian seasoning


1. To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.

2. Add the olive oil, milk and water. Mix until ingredients have formed a dough.

3. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes.

4. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.

5. Allow to rise for about 1 hour, or until doubled in bulk.

6. Divide the dough into 10 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot.

7. Take the end lying underneath the knot and bring it over the top, tucking it into the center.

8. Take the end lying over the knot and tuck it underneath and into the center.

9. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.

10. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

11. To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.

12. Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Garlic Knots

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