2TablespoonsFinely Chopped Fresh Chives or Parsley
Instructions
Make the Bread Knot Dough:
Add lukewarm water to a large mixing bowl. Add the yeast and sugar and mix well. Allow the mixture to stand for 20 minutes to proof. The proofed mixture should be foamy and doubled in size.
1 Cup Lukewarm Water, 1 Tablespoon Active Dry Yeast, ¼ Cup White Granulated Sugar
Add flour, garlic salt, salt, egg, and softened butter, to the proofed yeast. Mix until all is combined and the dough comes together. Dough will be elastic and slightly sticky.
Gather the dough into a ball and place dough in a large, lightly oiled bowl. Turn the dough over, so all sides are lightly covered with oil. Cover the bowl with a clean, damp towel or cling wrap and allow the dough to rise until quadrupled I size, about 2 hours.
Make the Garlic Butter:
While the dough is rising, melt the butter in a very small sauce pan. Stir in the vegetable oil and garlic and cook over very low heat for 1 to 2 minutes until the garlic is fragrant. Remove from heat, pour into a small bowl, and set aside.
Gently punch down the dough and shape it into a rectangle. Cut the rectangle into 20 strips. Shape each strip into a 6” rope and tie it into a simple knot.
Dip each knot into the garlic butter and place the knots on a parchment-lined baking sheet. Let the knots rise until doubled in size, about 1 hour.
Just prior to baking, sprinkle the knots with the parmesan cheese and the herbs.
Bake the knots for 15 to 18 minutes or until they are lightly golden brown.
Remove the bread knots from the baking sheet and cool on a wire rack. Drizzle the baked knots with any remaining garlic butter.
Video
Notes
The number of knots will be dependent on the size of each knot. This recipe generally makes a minimum of 20 knots.SubstitutionsSubstitute Pizza Dough - Instead of making fresh dough use premade pizza dough from your local bakery. Follow the instructions beginning at Step 4 where you cut the dough and tie the knots.SubstituteFreeze-Dried Herbs for fresh chives or parsley.Substitute Shredded Parmesan Cheese for grated parmesan cheese.StorageThese bread knots can be stored for up to 3 days. The best way to store them is to place them in a resealable plastic bag and press out the extra air.ReheatingThe best way to reheat garlic bread knots is to place them in a damp paper bag and reheat them in a 350-degree oven for 3 to 5 minutes.This paper bag reheating trick works for almost any bread or roll!