Ingredients: |
Ingredients: Garlic Knots:
⅓ cup very warm water
2¼ teaspoon active dry yeast
¼ cup + ¼ teaspoon granulated sugar
1⅓ cup milk, warmed
5 tablespoons butter, softened
1 large egg
1½ teaspoon salt
4-4½ cups all-purpose flour
Garlic Topping:
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon garlic powder
½ teaspoon dried parsley flakes
marinara sauce, for dipping (optional)
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Directions: |
Directions:1. Combine warm water, yeast, and ¼ teaspoon sugar and stir - allow to rest for 5-10 minutes until foamy.
2. Pour yeast mixture into the bowl of an stand mixer. Add the remaining ¼ cup sugar, warm milk, butter, egg, and salt. Blend mixture until combined.
3. While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5-6 minutes. You may not need all of the flour called for.
4. The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
5. Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil.
6. Cover the bowl with plastic wrap. Allow to rise in a warm spot until doubled in size, about 1 hour.
7. Gently punch the dough down. Add a little flour to your countertop or work surface.
8. Garb a ball of dough, about the size of a golf ball, and roll it out into a long rope. Tie the rope into a kn ot and place it on to a prepared baking sheet.
9. Cover garlic knots loosely with plastic wrap and allow to rise again in a warm spot until souble in size, about 1 hour.
10. Preheat oven to 400ºF. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
11. Bake for 10-12 minutes, or until lightly golden brown.
12. While they are baking, make the garlic sauce by combining all ingredients in a small bowl.
13. After removing knots from the oven, while still warm, brusht them lightly with garlic sauce. |
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