1 Hour Garlic Knots
Servings: 16 knots
Ingredients
Dough
- 1.5 cups Warm Water
- 1 tablespoon Yeast instant or active dry
- 2 tablespoons Granulated Sugar
- 3-4 cups All Purpose Flour
- 1 teaspoon Salt
Topping
- 5 tablespoons Butter melted
- 1/4 cup Grated Parmesan Cheese from the green can
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Garlic Salt
Instructions
- Place warm water in the bowl of a stand mixer. Add yeast and sugar. Add 3 cups of flour and the salt and start mixing.
- Mix until the dough starts coming together in a ball, gradually adding up to one more cup of flour as needed. You want the dough to mostly pull away from the sides of the mixer bowl. Then let the dough continue to knead for 5-7 minutes until it's soft and smooth.
- Cover the mixing bowl with a towel and let the dough rest for 10 minutes. Meanwhile, start preheating the oven to 400 degrees.
- Lightly spray a cookie sheet or baking tray with nonstick spray or line it with parchment paper. Turn the dough out onto a floured counter and use your hands to shape it into a long rectangle, about 6 inches tall and 18 inches wide. Use a pizza cutter to cut the rectangle into 16 slices.
- Pick up each slice and tie it into a knot, then place on the prepared baking sheet. Cover with a towel (or loosely cover with plastic wrap) and allow to rest and rise for about 15 minutes.
- Remove the towel and place the tray in the oven. Bake until lightly golden brown, 15-18 minutes. While knots are baking, melt the butter and stir in the cheese and seasonings.
- As soon as the knots come out of the oven, brush them liberally with the garlic butter.
Notes
How much total flour you use will depend on the humidity of your house and how you measure your flour. That's why you'll start with three cups of flour and gradually add more as needed. You want the dough to come together in a ball and mostly pull away from the sides of the bowl, so add more flour gradually until it does. This recipe is fairly forgiving; a little too much or too little flour will be just fine. Just be sure not to dump the entire four cups of flour in at the start or your may end up with tough garlic knots.