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Ingredients You’ll Need
For the Dough:
2 ¼ teaspoons (1 packet) active dry yeast
1 cup warm water (about 110°F)
2 teaspoons granulated sugar
2 ½ cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
For the Garlic Butter:
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried parsley (or fresh parsley, chopped)
½ teaspoon salt
½ teaspoon black pepper
For Topping:
½ cup grated parmesan cheese
Extra parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the Dough
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine the flour and salt.
Add the yeast mixture and olive oil to the flour and mix until a dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Step 2: Shape the Knots
Once the dough has risen, punch it down and transfer it to a floured surface.
Divide the dough into 12 equal portions.
Roll each portion into a rope (about 6 inches long) and tie it into a knot, tucking the ends underneath.
Place the knots on a parchment-lined baking sheet, cover, and let them rise for another 20 minutes.
Step 3: Bake the Knots
Preheat the oven to 375°F (190°C).
Brush each knot with a bit of melted butter before baking.
Bake for 15–18 minutes, or until golden brown and cooked through.
Step 4: Prepare the Garlic Butter
While the knots are baking, mix the melted butter, minced garlic, oregano, parsley, salt, and black pepper in a small bowl.
Once the knots come out of the oven, immediately brush them generously with the garlic butter mixture.
Sprinkle grated parmesan cheese over the warm knots.
Garnish with additional parsley if desired.
Serving Suggestions
Warm Parmesan Garlic Knots are best enjoyed fresh out of the oven. Here are some serving ideas:
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