Garlic Rosemary Knots Recipes

ROSEMARY GARLIC KNOTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Shape biscuit dough into 12 balls. Roll each ball into a 4- to 6-inch long strip.
• Combine olive oil, rosemary, garlic, chili powder, salt, basil, oregano, and pepper in a bowl. Dip dough strips one-by-one into the oil mixture and roll until totally covered. Tie each strip into a knot, stretching as needed. Place knots on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.

GREAT GARLIC KNOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

HOMEMADE GARLIC KNOTS

Steps:

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, garlic powder, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Use the video tutorial and step-by-step photos above as your guide for this step. When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16×5 inch log. (5 inch width really isn't as important as the 16 inch length here, no need to be exact.) Using a very sharp knife, pizza cutter, or bench scraper, slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. You can tuck the two ends of the knots underneath the knot or leave them out, that's up to you. Arrange the knots on 2 lined baking sheets. (Either parchment paper or silicone baking mats work.)
• Lightly cover the shaped knots and let them rest for at least 30 minutes and up to 45 minutes. They will slightly puff up during this time, producing softer rolls.
• Towards the end of the rise time, preheat oven to 400°F (204°).
• Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Reserve some of the topping for when the knots come out of the oven.
• Bake for about 20-23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with parmesan cheese and/or parsley, if using.
• Serve plain or with marinara sauce for dipping.
• Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Freeze baked and cooled knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually just microwave them for a few seconds.)

BUTTERY GARLIC HERB KNOTS

Steps:

• Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.
• Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.
• Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.
• 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 baking sheet.
• Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.
• 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!
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, 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. 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. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

GARLIC KNOTS RECIPE BY TASTY

Steps:

• For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
• Pour the water and 1 teaspoon of olive oil into the well and mix together.
• Knead for about 7-10 minutes until the dough is springy.
• Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
• Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
• Place the knots on a baking tray.
• Bake in a 350°F (180°C) oven for 10 minutes.
• Prepare the garlic butter by mixing the butter, garlic, and parsley.
• Coat the knots with the butter mixture and bake for another 5 minutes.
• Enjoy!

GARLIC AND ROSEMARY KNOTS

Steps:

• Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
• Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.

ROSEMARY GARLIC KNOTS

Steps:

• In a medium pan over low heat, warm milk and 3/4 cup of butter until it melts. Stir occasionally to prevent milk from burning. Let cool.
• Combine warm water, 1 teaspoons sugar, and yeast in a small bowl and let stand for 5 minutes until it softens and begins to puff.
• In the bowl of a standing mixer using the whisk attachment, beat the eggs and remaining sugar at low speed until blended. Beat in the milk mixture. Gradually add 2-1/2 cups of the flour, 1/2 cup at a time until blended smooth.
• Replace the whisk with the dough hook. Add the yeast mixture, salt, and 2 cups of flour, 1/2 cup at a time, and beat at medium low speed (2 on the KA mixer). You will have a very wet and loose dough that climbs the dough hook but falls back down into the bowl by this time.
• Two tablespoons at a time, add enough flour to form a firm but sticky dough ball. The dough ball will pull away from the sides of the bowl and not flop back to the sides. It will feel like "fly paper" when you touch it.
• Pour some oil into a large bowl that can be fitted with a lid or plastic cling wrap. On a very lightly flour dusted counter, and with lightly floured hands, turn the dough out and give it 3-5 quick hand kneads to form a good dough ball. Then put it in the buttered bowl, turning it over to coat evenly. Cover the bowl tightly, and let rise in a warm, draft-free place until doubled, about 1 hour.
• After an hour, punch down the dough, fold it over in half, then in half again, and cover the bowl again and let rise again until double, about 1 more hour.
• About 10 minutes before the last rise, in a large skillet, melt 4 T butter with 4 T extra virgin olive oil over medium heat. Add the garlic and stir until fragrant but not brown, about 2 minutes. Add the fresh rosemary and sea salt, mix well and scrape into a bowl. Set aside.
• When the last rise is done, you're ready to shape the rolls. Turn the dough out onto a lightly floured work space and cut it into 16 even pieces. Working with one piece of dough at a time, roll into a rope about 11-inches long and flatten it. Spoon about 1/2 teaspoons of the garlic rosemary mixture along its length, then fold lengthwise and press the edges together TIGHTLY. Twist lenthwise, then shape into a knot. As you finish, place each on a parchment or silicone lined baking sheet and cover with plastic wrap. Then let rise for about 45 minutes to an hour, until puffed.
• Before the end of this last rise, preheat oven to 350 degrees F.
• Bake the knots for about 15 minutes, until golden. Remove from oven and brush with remaining garlic rosemary mixture or use to dip.

GARLIC KNOTS

Steps:

• Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
• Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
• Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
• Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
• Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

GARLIC ROSEMARY KNOTS

Steps:

• Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.
• Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.