Parsley Garlic Knots

Parsley Garlic Knots. The fluffy bread knot coated in a delicious garlic and fresh parsley butter and baked to absolute perfection. Garlic knots are such a desirable appetizer or side dish.

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: appetizer, bread, dinner roll, garlic, garlic knot, side dish

Prep Time: 1 20

Cook Time: 20

Servings: servings

Calories: 61kcal

Equipment

KitchenAid Mixer
KitchenAid Mixer dough hook
Mixing Bowl
Baking Sheet
Rolling Pin
bench scraper
Basting Brush
Pizza Cutter

Ingredients

For the dough

4 ¼ cup bread flour
2 cup warm water between 110 and 115 degrees
3 teaspoon instant yeast equal to one packet
1 teaspoon sugar
1 teaspoon salt
2 tablespoon olive oil

For the garlic butter

6 garlic cloves
11 tablespoon butter
2 tablespoon fresh parsley chopped

Instructions

The first step is to activate the yeast. To do this, fill a liquid measuring cup with warm water. Water should be between 110 and 115 degrees. It is important that it is not any hotter because you do not want to kill the yeast.
Add in the instant yeast and sugar. Mix and then let the yeast sit so it can activate for about 10 minutes.
In your KitchenAid with a dough hook, add the yeast and water, flour, 1 tablespoon of olive oil and salt.
Turn the mixer on low and increase to medium low once the flour is mixed in well.
Let it mix until the dough is firm and in a ball. If the dough seems too wet, add more flour ¼ cup at a time.
Grease a baking sheet with parchment paper or pam.
Remove the dough from the mixer and add to a bowl coated in the remainder of olive oil. Cover with plastic wrap and let the dough rise for 30 minutes.
Once the dough has risen, remove the dough from the bowl onto a counter coated with flour.
Divide the dough into two equal sections using the bench scraper.
Using a rolling pin, roll out the dough to about ¼ of an inch.
Cut the dough into strips using a pizza cutter that are about 3 inches tall and 8 inches long.
Tie the dough into a knot and set on a greased baking sheet.
Complete these steps until all of the dough is in knot form.
Cover the knots with plastic wrap and let them sit for 30 minutes for one last rise.
Once you cover the garlic knots, preheat the oven to 425 degrees.
After 30 minutes, place the garlic knots in the oven and bake for 15-20 minutes or until knots start to become a slight golden brown.
Melt the butter on the stove and, using a garlic press, add fresh garlic and chopped parsley to the butter.
Once the garlic knots are removed from the oven, coat each knot with the butter mixture using a basting brush.
Put the garlic knots back in the oven for 3 minutes.
Remove the garlic knots from the oven and coat each using the remaining garlic butter.

Notes

Save extra knots in a air tight container or bag on the counter. Reheat before serving for best results.

Nutrition