Garlic Lover's Buttery Bread Knots
Created by CookinTO on December 24, 2012
- Servings: 18
- Prep Time: 20m
- Cook Time: 15m
- Recipe #7130
Ingredients
- 1/2 recipe for pizza dough (recipe below, you will make the complete recipe but only use half of the dough)
- 1 cup butter, room temperature
- 2 tablespoons minced fresh thyme leaves
- 3/4 cup grated Parmesan cheese, divided
- 10 garlic cloves, minced
- Kosher salt
- PIZZA DOUGH
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
How to Make
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Step 1: For the pizza dough; In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers.
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Step 2: Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours.
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Step 3: While the dough is rising, prepare the remaining ingredients for the garlic knots.
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Step 4: In a bowl mix the 1 cup very soft butter with the thyme, rosemary, 2 tablespoons Parmesan and all the minced garlic.
How to Make
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Step 5: When the dough has finished rising turn dough out onto a floured surface. Slice the dough in half. Refrigerate or freeze one half of the dough for the next time. Stretch the remaining half of the dough into a rectangle. Spread HALF of the butter/herb mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
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Step 6: Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a greased baking sheet.
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Step 7: Sprinkle the knots with a little kosher salt and some of the Parmesan. Bake in a preheated 375 degrees F oven until golden brown, 15 to 20 minutes.
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Step 8: Meanwhile, in a small saucepan over low heat, melt the remaining half of the herb/butter mixture.
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Step 9: Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy!