Garlic Basil Knots
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Garlic Basil Knots – simple flavors turn this simple roll into a super star. Basil and garlic, marriage made in heaven, as these rolls bake your house will smell heavenly.
I remember a time when I never baked. Not even for such simple things as muffins. My idea of baking was to buy muffin mixes and mix them with water or whatever was required and bake them. I always loved to bake but I guess I never really knew what to bake or how to bake because my mom didn’t really bake much.
Well that was a long time ago, and since then I’ve baked my share of muffins, bread rolls and other goodies. But even now, I would say I’m a shy baker. I guess what I mean by that, is that I’m not sure that people will like what I make, so I’m always kind of afraid to let others try my baking goods. But I’m gaining confidence in that regard, so all is good. Besides, my husband almost always likes what I bake.
Baking gives me such pleasure, though. Especially when I bake something that is as adorable and delicious as these garlic basil knots. Don’t let the knots scare you, they are so easy to make. And this dough couldn’t get any easier to make.
Once you made the dough and let it rise, punch it down and knead the dough a bit and form it into a long roll which you have to cut into 15 pieces. Roll each piece into a long rope, about 15 inches long. Make a knot with the rope of dough, then take the end that comes from underneath and roll it over and press it in the middle, and the other end fold it under and pinch it in the middle. Repeat with remaining pieces. When you’re done you will have these beautiful knots.
Let them sit and rest for a few minutes and then brush them with garlic basil butter. They will start to smell amazing.
Bake them at 400 F degrees for about 9 to 12 minutes.
Your house will smell heavenly, garlic and basil is a great combination. If you have any garlic basil butter left you can brush them after they’re done for that extra flavor.
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Garlic Basil Knots
Prep: 20 mins
Cook: 12 mins
Total: 32 mins
Serves: 15
Ingredients
Knots
- 1 cup of warm water
- 2 tbsp of butter softened
- 1 egg
- 3 1/4 cup of flour
- 1 tbsp of sugar
- 1 tsp salt
- 3 tsp regular active dry yeast
Garlic Basil Butter
- 2 tbsp melted butter
- 2 cloves garlic minced
- 1 tbsp chopped basil
Instructions
- In a bowl mix yeast, sugar and warm water. Stir and let sit for 10 minutes until yeast foams up.
- In the bowl of your mixer, mix the flour and salt together. To it, add egg, butter and yeast mixture. Mix using paddle attachment until it’s all well incorporated. The dough will be a bit soft.
- Preheat oven to 400 F degrees. Cover baking sheet with parchment paper.
- Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
- Punch down dough and knead it a bit, then cut the dough into 15 pieces. Roll each piece into long ropes about 15 inches and form into knots and place on baking sheet.
- Mix the butter ingredients together and brush over knots. Let knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
- If there’s any garlic basil butter left, brush again on knots before serving.
Recipe Notes
Recipe adapted from For the Love of Cooking
Amber fiste says
Unsure how to make the knots look like yours in the picture.
Baker says
Can whole wheat flour be used for these?
jo says
Absolutely!
Kristin says
Do you think these could be made in advance and frozen before baking?
jo says
You can, just let them thaw out before placing them in the oven.
Janette says
I don’t consider a pizzeria legit unless they make their own garlic knots. These look amazing! I’m going to try them immediately! Thanks so much for sharing!
Yvette Goins says
Tried to do 3 batches of dough. Yeast bubbles beautifully but when I put it all together it was extremely dry and wouldn’t rise. Asked a baker about it and the answer was that there wasn’t enough liquid in the batter. There is only 1 cup of water listed. What should the other amount be that is added to the flour?
jo says
Water is the only liquid needed it for this recipe. However keep in mind that a lot of other things could come into play when you’re baking such as altitude, how you measure flour, etc. My advice to people is always that if your dough is too dry when you’ve used the ingredients in the recipe, add a bit more water until the dough feels right, if it’s too wet add more flour. Hope this helps.
Marta says
Hi Jo, what is the proper way to measure flour?
jo says
Easiest way is to just use measuring cups and use a knife to level off the flour.
Wardah says
Made it along with the Cajun Honey Pork Tenderloin – where I substituted Pork with Beef. Those were delicious, though I overbaked the rolls a bit ! Since we are great fans of garlic in the family, I was wondering if we could garlic paste/finely chopped garlic inside the dough itself? Any idea how to go about?
jo says
Sure you can, great idea. 🙂