These garlic knots are so soft and delicious! I have made Emeril’s garlic knots in the past, but they were really disappointing. These knots are not overly garlicky (in fact I would probably up the garlic next time) so you can pretty much serve them with anything. You should definitely make them. Seriously.
Garlic Knots (makes 10-12)
For the knots:
1 .25 oz packet of dry active yeast (not rapid rising)
1 cup plus 2 Tbs warm water
3 cups bread flour, not all-purpose!
1 Tbs sugar
1 1/4 tsp salt
2 Tbs olive oil
1/4 cup milk
For the topping:
2 cloves garlic, minced through a garlic press
3 Tbs butter, melted
1/2 tsp Italian seasoning
Start by placing active yeast in a mixing bowl with water. Let stand for 10 minutes, or until creamy.
Add flour, sugar, salt, olive oil and milk. Mix well. Knead dough for approximately 8 minutes on a lightly floured surface. Place dough in a lightly oiled bowl and cover with a clean kitchen towel. Let rise for an hour, or until dough has doubled in size.
Divide the dough into 10-12 equal balls. Roll out each ball into a log and tie in a knot. Tuck the ends of dough into the knot. Place knots on baking sheets covered in parchment paper. Cover with clean kitchen towels and let rise for another 30-45 minutes.
Meanwhile, preheat oven to 350F and assemble topping in a small ramekin.
After knots have had their second rise, brush each knot with a generous amount of topping. Bake for about 16 minutes, or until knots are golden brown.
Note: These freeze very well