Skip to main content

Garlic Butter Knots



My kids just love this Garlic Butter Knots. They are a great after school snacks or as a side dish for pasta. Made from scratch and flavored with the Crispy Garlic Butter Oil that I have posted earlier. I have a short video on how to make them. Make sure to check it out.





Garlic Butter Knots

Ingredients

1/3 Cup Crispy Garlic Butter Oil
1 tsp Dried Italian Herbs
1 tsp Sea Salt, or to taste

Dough
370 grams All-Purpose Flour
1 Cup Warm Water
2 Tbsp Sugar
2 tsp Active Yeast
1 tsp Baking Powder
1 tsp Sea Salt
1 Tbsp Crispy Garlic Butter Oil

Method

Make the dough: Put the warm water into a bowl of a mixer. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Place the flour, baking powder, sea salt , and oil into the yeast mixture. Turn the mixture on low speed to moisten the flour and continue to mix the dough on medium speed for about 8 to 10 minutes until it is smooth and elastic. Cover the bowl with a piece of plastic wrap or kitchen towel and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Press the dough down and divide the dough into 12 to 14 pieces,. Lightly roll each piece of dough into a rope about 8 to 9 inches long; tie each rope into a knot, take the end lying underneath the knot and bring it over to the top and tuck it into the center and take the other end lying over the knot and tuck it underneath and into the center.

Place the knots on baking sheet lined with parchment paper an oiled baking dish. Brush the nots with some crispy garlic butter oil, sprinkle some italian herbs, if using and some sea salt. Let the knots rest for about 20 minutes.

Preheat the oven to 400˚F.

Bake the knots for about 12 to 15 minutes. Remove the knots from the oven, and brush with some crispy garlic butter oil and serve warm.

Comments

  1. Hi, may I know if the all purpose flour can be substituted with bread flour? If so, what is the amount like? Thk u

    ReplyDelete
    Replies
    1. I'm sure you can substitute with bread flour, same amount.

      Delete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W