Garlic Knots – Garlic Bread made from scratch, no-knead, brushed with a mixture of butter, Garlic, and Parsley. It’s incredibly soft, fluffy, and very delicious. It’s a great bread that can easily serve as an accompaniment to any meal. If you really want to take things up a notch, add extra Garlic!
No-knead Garlic Knots
Bread has always been one of my favorite food to eat but I kind of have a weakness for the taste of garlic, and a well-made fresh bread. Combining the two in a tasty way is like winning the lottery – It adds another dimension of flavor to your bread.
This Garlic knot recipe is made from scratch, so you know exactly what goes inside your bread. It’s straightforward, it calls for easy-to-find ingredients, and no kneading involved.
I had to make this recipe three times to get the correct balance of ingredients, which of course you can change to your taste and liking. I used my recipe for my favorite no-knead bread rolls. If you are yet to see it, you can check it out here. Though, I did make a little change in this bread recipe in the rising time; The first rise is between one to one and a half hours. I discovered this proofing time worked perfectly for this recipe.
If you want the shape of the Garlic knots to come out perfectly well, be sure not to exceed 15 to 20 minutes of rest time for the second proofing – This is because the dough is quite wet and sticky as a result, there will be more than enough room for the yeast to work more rapidly which will, in turn, make the dough rise faster.
If you wait too long before popping your Garlic bread into the Oven, the action of the yeast will cause the dough to collapse, and the beautiful shape of your Garlic Knots will be ruined.
More Bread Recipes from our archives:
- Quick and Easy Hot Dog Buns Recipe
- How To Make Bread Rolls
- Sausage Bread Rolls
- No-knead Bread Rolls
- Basic Sweet White Bread Recipe
- Chicken Stuffed Braided Bread
- Crusty No-knead Dutch Oven Bread
- No-knead French Bread
- Raisin Bread Rolls
- Easy Honey Whole Wheat Bread
- No-knead Focaccia Bread
How to make the garlic knots
- Divide the dough into fifteen pieces.
- Roll out each cut-out dough into approximately 10 – inch long rope. This is done by using the palm of your hands to roll the dough back and forth against your working counter. Then work the dough from the middle and gently press outward as you roll to lengthen the rope. You can roll a little longer than 10 inches because the dough has a tendency to shrink back to itself.
- Make the knot by inserting one end of the dough through the center. Remember that the dough will rise, so it’s advisable to leave some space between each knot.
TROUBLESHOOTING YOUR GARLIC BREAD:
If your dough does not rise:
- Try checking to see if your yeast is active by proofing it
- Make sure you haven’t already killed the yeast with too hot water/Milk
Too much rise in your dough
- Be sure that you have not added too much yeast to your dough.
- Don’t leave the dough to rise beyond the recipe’s stated wait time.
- Check the sugar: Yeast feeds on sugar. Too much sugar will give too much rise.
It’s a good thing to add Garlic to your diet, it has an immense health benefit. There are, however, some people who like to stay away from it because they view it as just an odorous food flavor, I like to let you know that there is more to gain from introducing garlic to meals. Well, I’m not a doctor, I only love to cook. You might like to read this interesting article on the benefits of garlic, maybe, you can have a change of heart.
Serve for breakfast or dinner. It can also be eaten as a snack!
How To Make Garlic Bread (Garlic Knots)
Ingredients for the Garlic Knots
- 4-1/2 Cups Bread Flour
- 4 Tbsp Sugar
- 1 Tsp Salt
- 1 Tbsp Yeast
- 3 Tbsp Butter
- 2 Eggs
- 1-1/2 cups Milk warm
- 2 Tsp Garlic powder
- scallions chopped
For the Garlic Butter
- 1 clove Garlic
- 2 Tbsp unsalted butter
- Pinch of salt Optional
- Chopped Parsley Rosemary, Chives or scallion
Instructions for the Garlic Knots
- In a large bowl, proof the yeast by mixing the yeast and 1 tablespoon of sugar in warm milk and leave it for about 5 minutes until it froths. (The temperature of the milk should be between 95° F and 115° F).
- Combine the Flour, remaining Sugar, salt, Eggs, garlic powder, chopped scallions, melted butter, and proofed yeast and mix with a wooden spoon for about 2 to 3 minutes or till everything is well combined. At this point, you will have a wet and sticky dough.
- Cover the dough with a lid or a plastic wrap and leave to rise in a warm place for 1 to 1-1/2 hours or till almost tripled in size.
- Rub the baking pan with some room temperature butter and sprinkle a generous amount of flour over it. Then, tip the pan all around and make sure the flour sticks to all the sides of the pan and dump out the excess. Set it aside.
- After the dough has risen, mix it to remove the trapped air and start shaping your rolls. (Please read notes above on how to make the knots).
- Carefully arrange the Garlic knots inside the Pan and leave it to proof again for another 15 minutes
- Brush the surface of the dough with the Eggwash (1 Egg + 2 Tbsp water whisked together) and bake in a 350°F preheated oven for 20 minutes.
- Once you take the bread out from the oven, while still hot, generously brush the surface of the rolls with the garlic butter.
- Allow the bread to cool for a few minutes before serving – if you can wait :). Enjoy!
Instruction for the Garlic Butter
- When the rolls are almost done in the oven, combine 2 tablespoons of warm melted butter, the garlic, and the parsley in a small bowl and stir. Please add a pinch of salt if you are using unsalted butter.
- It is very important to add salt to your recipe because it helps to strengthen the gluten stronger.
- This garlic dinner rolls recipe makes 15 pieces of either bread rolls or bread knots.
- I used parsley for my butter sauce. However, Rosemary or Chives will also work perfectly well.
- The second rise after shaping is important. It will give the dough enough time to relax and expand.
- As with all my bread recipes, I always use bread flour. Though all-purpose flour can also work, however, the bread flour will yield a more desirable end product.