Soft Garlic Knots

star rating (23) rate this recipe »
Recipe photo

Soft Garlic Knots

star rating (23) rate this recipe »
Published prior to 2008

Drenched in garlic and butter, these soft rolls are even better than the ones you get at the pizza parlor. Step-by-step photos illustrating how to make these garlic knots are available at Bakers’ Banter, our King Arthur blog.

Dough
3 1/4 cups (13 3/4 ounces) Mellow Pastry Blend or 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) Baker's Special Dry Milk
3 tablespoons (1 1/4 ounces) potato flour
1 tablespoon sugar
2 teaspoons instant yeast
3 tablespoons King Arthur Easy-Roll Dough Improver (optional)
1 1/4 teaspoons salt
4 teaspoons Pizza Dough Flavor
2 tablespoons (7/8 ounce) olive oil
1 cup (8 ounces) lukewarm water*

*Add an additional 2 tablespoons water in the winter, or if you live in a very dry climate.

Glaze
2 to 6 cloves peeled, crushed garlic
4 tablespoons melted butter
1/2 teaspoon Pizza Seasoning or Italian seasoning, optional

Dough: Whisk the dry ingredients together to prevent the potato flour from clumping when liquid is added. Stir in the olive oil and water, then mix and knead -- by hand, mixer, or bread machine -- to form a smooth, elastic dough, adding additional water or flour as needed. Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.

Shaping: Divide the dough into 16 pieces, and roll each into a rope about 11 inches long; tie each rope into a knot, tucking the loose ends into the center. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Glaze: Whisk together the melted butter and garlic. Set it aside.

Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the garlic butter. Sprinkle with freshly grated Parmesan cheese, and pizza seasoning or Italian seasoning, if desired. Eat the knots warm. Yield: 16 garlic knots.

Reviews

1 23  All  
  • star rating 01/28/2012
  • kdmom from KAF Community
  • Was hoping for better success, but they were not nearly as fluffy and golden brown as I had hoped for. My first try was a total failure, but my fault, as I let the dough over rise. The second attempt was better but not great, and the knots would not brown. Not sure what the problem was.
  • star rating 12/09/2011
  • bakinginMI from KAF Community
  • So good!! I used AP flour, regular dry milk, potato flour, omitted the dough improver. I didn't have pizza flavor, but used 1/2 tsp ea garlic and onion powder in the dry blend. Added only one extra Tbsp water. Heated the butter and garlic together to infuse, then brushed on. Is there any way to make these ahead?
    To make ahead, make the dough as directed, adding 1/2 teaspoon additional yeast. Allow it to go through it's first rise. Punch down and form as directed. Once formed, freeze the knots. When ready to bake, remove from the freezer and thaw in the refrigerator. Allow knots to rise, then bake as directed. ~Mel
  • star rating 12/06/2011
  • Laurie from Sacramento,Ca
  • This a great recipe. It is also versatile. I made half the batch the first night, and put the rest in the fridge. When I got home from work, all the neighborhood kids were out running around in the cold. I put the rolls in the oven and decided I would make them a bit more kid friendly, which of course means sweet, and serve them to the kiddos. I melted butter and mixed a bit of sugar in with it, glazed the rolls, sprinkled more sugar and cinnamon on top...Heaven. The kids were thrilled.
  • star rating 11/11/2011
  • kbessey from KAF Community
  • This was my first time making these and I didn't have any Mellow Pastry Blend, Baker's Special Dry Milk, or potato flour...I added an extra 1/4 cup of AP flour and a 1/4 cup of regular milk instead and they came out absolutely amazing! They have a great taste/texture and are just delicious! I will definitely be making these again :)
  • star rating 09/22/2011
  • dinaholton from KAF Community
  • These are fabulous. My 8-year-old can eat three to four of these at a time! I follow the recipe exactly using all-purpose flour with the exception of the dough improver (I didn't have any). I find they are easy to make and delicious. A keeper in our house!
  • star rating 12/24/2010
  • from
  • I have just tried these and they came out absolutely fantastic! You don't even have to use the dough improver! They came out as if the ones I would buy at a nice local bakery. I actually melted the butter and a touch of olive oil with the garlic and some italian seasoning, (makesure you put some extra salt if the seasoning is salt-free) which made the aroma really get diffused into the oil. This was just fabulous, and I would definitely make this over and over again! THanks, KAF!
  • star rating 12/11/2010
  • jimikemike from KAF Community
  • I really enjoyed these! It took me longer than I would have liked to get my dough to a good consistency, but that is pretty normal for me. There is only one part of the recipe I would change - it recommends serving them warm. When they were fresh, and warm, they were okay. After a couple hours, they were awesome! I think that extra time letting the butter settle in, and letting the garlic mellow really helped!
  • star rating 05/23/2010
  • Chris from Alexandria VA
  • I did not have Mellow pastry Blend Flour so I used AP I did not have Dry Milk. I did not have potato flour I did not have Dough enhancer I used 13 ounces of AP and added one egg yolk. These were amazing. Amazingly soft texture without those four ingredients. Nobody at the table believed they could be better with those other ingredients (a table with one chocolatier, one pastry chef, and one owner of a catering company.
  • star rating 05/11/2010
  • Christine G from Southfield, MI
  • I made these a couple of days ago to RAVE reviews! I bake bread about every other day so my family is not easily impressed. I used mashed potato flakes because I didn't have potato flour (I did 1:1 and it turned out well). I think the pizza flavor (so thankful I had some on hand) really made a difference in the flavor.
  • star rating 02/23/2010
  • Peggy from Alaska
  • My family loved them and they were infinitely better than the ones from our best italian restaurant. I made the mistake of using regular yeast instead of instant, which significantly increased the rise time-even though I proofed it. I used all the ingredients from King Arthur except the yeast and I substituted with their all purpose flour since i didn't have the pastry blend. This recipe brought me out of baking retirement.:)
1 23  All