Buttery Garlic Herb Knots

TOTAL TIME: 2 hr 30 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 15 min
 
YIELD: 18 knots
LEVEL: Easy

ingredients

  • 1/2 recipe Simple Pizza Dough, recipe follows
  • 16 tablespoons (2 sticks) unsalted butter, room temperature
  • 2 tablespoons fresh thyme leaves, minced
  • 2 tablespoons fresh rosemary leaves, minced
  • 3/4 cup grated Parmesan, divided
  • 10 cloves garlic, grated
  • Bench flour
  • 2 teaspoons kosher salt
SIMPLE PIZZA DOUGH:
  • 1 3/4 cups warm water (105 to 110 degrees F)
  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 2 teaspoons sugar
  • 3 tablespoons olive oil
  • 4 cups bread flour, plus more for dusting
  • 2 teaspoons salt
  • Nonstick spray
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Directions

Prepare the recipe for Simple Pizza Dough. While the dough is rising, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees F.

Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan and garlic.

Turn the risen dough out onto a floured surface. Stretch the dough into a rectangle. Spread half of the butter mixture on half of the dough. Then fold the dough in half, covering the butter with the dough.

Using a pizza wheel, divide the dough into 18 strips. First cut through the middle, then you can cut each half into 9 pieces. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot. Place the knots onto a baking sheet.

Sprinkle the knots with some of the Parmesan and bake until golden brown, 15 to 20 minutes.

Meanwhile, in a small saucepan over low heat, melt the remaining herb butter.

Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan. Serve warm and enjoy!
In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!

Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.

Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

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Newest Ratings and Reviews

Read all 14 reviews

  • on October 16, 2014

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    I use a pound of homemade pizza dough. I love the way she preps this with the butter inside the dough folded on itself. But next time I think I can cut back on that amount, the pan was a sea of melted butter. I make more of the butter mixture to freeze and keep on hand. Since this uses unsalted butter, the parm cheese is not salty enough. I would suggest Romano cheese, has more saltiness. The addition of the melted butter w/herbs on top is the best part of all. I am sure if the butter inside the dough was less, it wouldn't hurt this recipe at all bc the melted herb butter on top, puts it over the top in a good way. Having made this at least 3x, I have good luck with this when I now bake it at a higher temp of 425 and use, as Kelsey does on the show, the topmost oven shelf; it needs at least 20-25 mins to get golden brown. Love Kelsey, what a wonderful addition to cooking TV, such a great presence, a joy to watch; and the girl can cook!

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  • on February 02, 2014

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    Six stars Kelsey!!! these are beautiful ,no problems at all, I am trying to do a baguette with the rest of the pizza dough, I'm sure it will turn out Thanks Al

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  • on September 22, 2013

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    Flavor was spectacular. Another hit Kelsey. I did use less butter than recommended, but they were so good.

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