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How to bake garlic knots | garlic knots | dinner rolls | eggless garlic knots – These homemade garlic knots are extra soft and fluffy and use a dough almost identical to this reader-favourite step-by-step pizza base Recipe.

About These Garlic Knots:

Made from an easy homemade dough
Leftovers freeze beautifully
Super soft and fluffy
Golden brown
Extra garlic butter

Why I love this recipe:

Unique – They just feel a little more special than classic garlic bread or breadsticks, and my kids always request them.
Easy – They may look intimidating, but they are actually so simple to make.
Garlic Sauce brushed on top is delicious, and if you serve them with a bowl of marinara sauce, they’re out of this world good!

Storage and Freezing Instructions:

Store in an airtight container or bag at room temperature for 2-3 days.

To Freeze After Baked: Allow homemade garlic knots to cool completely and place in a freezer-safe bag. Store for up to 2 months. To thaw, remove garlic knots from the freezer and allow to thaw at room temperature, or stick them in the microwave for a few seconds.

To Freeze the Dough: Make the dough and shape the knots. Cover the baking pan with plastic wrap and flash freeze (place them in the freezer for 1-2 hours). Move the frozen dough knots from the baking sheet into a freezer-safe ziplock bag or container and freeze for up to 3 months. To bake, remove frozen rolls and line them on a greased baking sheet. Cover lightly with plastic wrap and allow them to thaw and rise on the countertop for about 2 hours. Uncover and bake at 400º F for 9-12 minutes.

And I know you’ll appreciate this too: You can use the entire batch of dough for 16 knots or you can use half of the dough to make a pizza

One of my tried and tested recipes. These garlic knots are always a hit whenever I call for a party and keep Continental on the menu. My friends often ask me for this recipe, so friends this recipe is specially for you all…

Finally, I would like to suggest a few more recipes from my blog :

Garlic Knots || Dinner rolls

Recipe by Minal SharmaCourse: CONTINENTAL FOOD, Let’s Bake

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

For dough :
1 3/4 cup Warm Water
1/4 cup Olive Oil
1 tsp. Sea Salt
1 Tbsp. Sugar
1 1/2 Tbsp. Active Dry Yeast
5 1/2 cups or (700 g) all-purpose, bread Flour
2 tsp Pasta seasoning
For garlic coating:
1/8 cup. Olive Oil
2 Tbsp. unsalted Butter
4 cloves Garlic, finely crushed
1/4 cup. Finely chopped fresh Italian Parsley
Sea Salt to taste
plus extra Olive Oil and Flour for making the knots

Directions

Garlic knots
Combine water, 1/4 cup olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl.
Mix to dissolve yeast. Keep aside Add flour, oil and seasoning and make a dough out of it, cover and set in a warm spot (usually 1-3 hrs depending on initial water temp and warmth of proofing area). (A sunny table outside on a warm summer day is perfect for proofing!)
Chill the dough for a bit to make it easier to handle. Knead dough profusely and keep it aside for a second rising this process is really important for nice and fluffy garlic bread.
Put out a large wooden cutting board and oil liberally. Grab a rolling dowel or pin and oil.
Use a pizza cutter or something similar to slice dough in strips. Oil your hands to help keep the dough from sticking to them. Divide the dough into two parts to make it easier to handle.
Take the first half, and slap it onto the oiled board several times to flatten. Using the rolling pin, spread into an even rectangle approx. 5″x 16″ and 1/2″ thick. Slice the rectangle into 1/2″x 5″ strips.
Rotate the board at 90° and sprinkle dough strips and board with flour. Taking the strip nearest to you, roll it back and forth to create an even rope.
Tie into a knot (over, under, and through) and place on the lined sheet pan. Place knots about 1 1/2″ apart.
At first, it may seem a little difficult to make the knots but with a little practice, it will become easy. Use flour to help keep the dough from sticking to itself while forming the knots.
Continue making the rest of the knots with the second half of the dough. After each sheet pan fills up, cover with a dry kitchen towel, and place in a warm, to rise.
Preheat oven to 400° F After knots have doubled in size, take off the dry kitchen towel and place sheet pans in the oven.
Bake for approx. 12-15 min. or until golden. While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).
Add chopped parsley and set aside. After removing the knots from the oven, while still warm, brush with garlic coating. Season with sea salt to taste. Best served warm, but still good when at room temp.