You know that feeling when you're hungry at a restaurant, and the server brings out a basket of freshly baked bread with butter? Well, these incredibly easy homemade garlic knots will multiply that feeling with 10! They are so soft and fluffy they practically melt in your mouth, and they need only 30 minutes of active work. They need to be a part of your Eid or Easter menus, as appetizers don't get much better than them, truly!
You guys loved my Tandoori Chicken Naan Buns SO much, that I wanted to give you guys a simpler version of that recipe. These garlic knots use a dough quite similar to that of the naan buns, and are equally as soft and fluffy. The chicken filling is replaced by a simple brushing of garlic butter, making them quite a bit easier. Yay!
Simple is the name of the game! Here's what you will need (make sure to scroll down to the recipe card for the exact quantities):
- Warm milk: Microwave for 20-30 seconds. You want the milk to be around 110F to activate the yeast (but not hot, as then it can actually kill the yeast)
- Active dry yeast: I always buy my yeast in bulk from Amazon, it keeps fresh in the fridge for several months!
- All purpose flour: You can also use bread flour, but do not use self-raising or whole wheat
- Granulated sugar
- Unsalted butter: I use unsalted, but if you're using salted, omit the salt (in both the dough and the garlic butter)
- Egg: If you don't eat egg, substitute with ¼ cup full fat yogurt
- Minced garlic or garlic powder: Use whichever is easier for you. If you are using minced garlic, I recommend sauteing in butter for 1-2 minutes until fragrant (unless you like raw garlic.. I don't!)
- Freshly chopped parsley, cilantro or chives: Use any herb you like the flavor of!
- Honey: This is optional, but I like to mix a little honey in the garlic butter for the final brushing after baking. I find it balances the garlic and salt really well, making the flavor well rounded
HOW TO MAKE EASY HOMEMADE GARLIC KNOTS
Now let's walk through the process of making these garlic knots - spoiler: it's easy!
Check out this video to see the knots in action:
1. Make the dough
Start by activating the yeast in the warm milk. Once it starts foaming up, add all the other dough ingredients to the bowl, and knead for 7-8 minutes in a stand mixer until really smooth and stretchy.
If you don't have a stand mixer, you can also knead this dough by hand! Use a scraper on a lightly floured, clean surface, and knead using the push / pull motion for a good 10 minutes. The dough will be quite sticky at first, but it will become smooth with time, so don't be tempted to add more flour.
2. Proof the dough
Once done, transfer the dough to a clean bowl sprayed with oil, cover with cling wrap, and place in a warm spot until it doubles in size (60 to 90 minutes).
You will know the dough is done proofing, if you poke it gently and it springs back partly (not all the way).
3. Shape the knots!
Once risen, give the dough a punch to knock out any big air bubbles. Prepare a 9x9" baking pan with parchment paper. Then divide the dough into 9 balls (around ~70g each).
Now comes the fun of shaping! Using your palms, roll the ball on the counter to shape it into a long, thin strip, about 12" long. The dough will be quite elastic, and will shrink in size when you stop rolling it. You want it to still be quite long after it shrinks.
Then, you want to make a knot with it! So make a loop with the strip, then take one end (or tail), and pull it through the loop to make a knot.
Then take the other end, and tuck it into the loop in the other direction (you don't need to actually pass it through, just tuck it in). This will create the knot shape.
Tip: It can take some practice to get this right, so don't be discouraged! Just keep trying with 1 piece until you figure out what works best for you.
Place the shaped knots in the baking pan, and place it in a warm spot for another 30-45 minutes until the knots are slightly puffed up.
4. Prepare the garlic butter
Melt the butter, and add garlic powder and a pinch of salt.
Tip: If you are using minced or chopped garlic, I recommend melting the butter in a pan and sauteing the garlic for 1-2 minutes until it is fragrant, so you're not brushing raw garlic on the knots!
5. Coat and bake the knots
In the last 20 minutes of the second rise, preheat your oven for 350F (conventional, bottom rod).
Brush the knots generously with the garlic butter. You want to use up about half of the garlic butter. Make sure you're digging the pastry brush into the bottom of the bowl to lift off any pieces of garlic as you do this.
Bake the knots for 20-22 minutes until they're lightly golden. You can poke one bun to feel if it is cooked through, too.
Tip: As these knots are brushed with butter, they will not have the beautiful golden, shiny crust on them that you saw in my naan buns. If you want to have that shiny, golden look, instead of garlic butter, brush the knots with egg wash before baking, and then garlic butter once they are baked. This will reduce the amount of garlic butter you put on them, though, so it depends on your preference (I personally prefer egg wash!).
Add chopped parsley and a little honey to the remaining garlic butter, and brush onto the rolls when they're still hot.
And that's it! You're ready to enjoy these easy, soft, fluffy homemade garlic knots. Yay!
This recipe is quite versatile and can be used for different types of bread rolls! For example:
- Replace the garlic butter with egg wash and shape into simple balls for classic bread rolls. Serve with butter
- Add shredded parmesan cheese to the garlic butter to make garlic cheese knots
- Shape into buns filled with mozzarella cheese to get cheesy bread rolls
FREQUENTLY ASKED QUESTIONS
You can replace egg with ¼ cup of full fat yogurt.
There are a few reasons this can happen:
- You need to wait longer! Yeast needs warmth and humidity to rise, so if your kitchen is cold, you will need to wait longer. You can turn on the light in your oven and place the dough in there to speed this up.
- Your milk wasn't warm enough to activate the yeast. Don't worry, just wait a bit longer for it to work
- Your yeast is expired. To check, mix 1 teaspoon yeast with ¼ cup warm water. It should start foaming in 10 minutes. If it doesn't, it may be expired
This is because there is no egg wash. If you want that golden brown look, brush with egg wash before baking instead of garlic butter.
These will keep well in an air tight container at room temperature for 2-3 days. I like to place them in my toaster oven for 2-3 minutes to freshen up before eating. You can keep them in the fridge for 4-5 days, too, but will need to warm them up before serving.
Now, without further ado, let's get baking!Print
Looking for other easy savory recipes? Try these:
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