Anyone have a garlic knots recipe for me?

Amarante

Mon, Jan 20 2020, 10:10 am

1 pound prepared pizza dough, thawed if frozen
All-purpose flour, for dusting
4 tablespoons unsalted butter or plant butter like Country Crock Plant Butter
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 tablespoon finely chopped parsley
Kosher salt
Parmesan, for finishing (optional)
Warmed marinara sauce, for dipping

PREPARATION

Divide dough into 2 equal pieces and arrange on a parchment-lined baking sheet a few inches apart. Cover loosely with plastic wrap and let stand at room temperature until softened and pliable, about 1 hour.

Working with one piece at a time, use a lightly floured rolling pin to roll dough into a 6-inch square on a lightly floured surface. Cut into six 1-inch strips. Roll one strip to form a rope about 8 inches long, then tie into a single knot. Transfer to the parchment-lined baking sheet. Repeat with remaining strips and second piece of dough, arranging the knots a few inches apart on the baking sheet. Cover loosely with plastic wrap and let stand until puffed and doubled in size, about 2 hours.

Heat oven to 400 degrees. Bake knots until golden on bottom, about 15 minutes.

Meanwhile, in a small saucepan, cook butter and oil over low heat until butter melts. Add garlic and cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Scrape butter mixture into a large bowl, then stir in parsley and season with salt.

In batches, toss the warm knots in the garlic butter until well coated. Sprinkle with Parmesan, if desired, and serve with marinara sauce.

Tip

To reheat leftovers, simply warm at 375 degrees for about 15 minutes.

rgh

Mon, Jan 20 2020, 10:17 am

Easiest yummiest recipe ever.

Defrost dough, form into very small knots. (The smaller the better; the more crispy they will be.)
Bake on 475 for 10 min till it looks nice and crusty.

While baking, mix olive oil, a bunch of cubes of frozen garlic, and parsley in a bowl. ( I do about 6 garlic cubes for one package of pizza dough.)

Take them out of the oven and brush each knot with a generous amount of garlic oil while hot. (I use those egg brushes that you paint the challah with.)

Serve immediately. YUM!