How can I substitute egg in this recipe?

You can replace egg with 1/4 cup of full fat yogurt.

Why did my dough not rise?

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 tsp yeast with 1/4 cup warm water. It should start foaming in 10 minutes. If it doesn't, it may be expired

Why are my garlic knots not golden brown after baking?

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.

How can I store these garlic knots?

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.

Easy Homemade Garlic Knots

Description

These softest and easiest homemade garlic knots are the perfect appetizer for all your dinners!

Ingredients

Dough:

160g warm milk (2/3 cup)
2 teaspoons active dry yeast
325g all purpose flour (2 1/2 cups)
40g sugar (3 tbsp)
1 teaspoon salt
60g unsalted butter, softened (1/4 cup)
1 egg

Garlic butter:

60g unsalted butter, melted (1/4 cup)
1 tsp minced garlic, or 1/2 tsp garlic powder
1/4 tsp salt
1 tbsp freshly chopped parsley (or cilantro / chives)
1 tsp honey (optional)

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Instructions

Warm up the milk for 20-30s in the microwave until it reaches about 110F (don't make it hot). Mix with yeast in the bowl of a stand mixer and stir. Let rest for 10 minutes until it starts to become foamy.
Add the remaining dough ingredients, and knead for 7-8 minutes on medium speed until the dough is really smooth, stretchy and soft.
Transfer to a clean bowl sprayed with oil, cover with cling wrap and place in a warm spot for 60-90 minutes until the dough doubles in size.
Prepare a 9x9 baking pan with parchment paper.
Once the dough is risen, punch it down and divide into 9 equal pieces (~70g each). Roll each piece into a ball.
Working one piece at a time, shape into knots: First roll out into a 12" long strip with your palms. Then make a loop and pull one end through the loop to make a knot. Take the other end and pull it in the opposite direction, tucking into the loop. This will make a knot shape. You might need to practice a few times with one piece to get the hang of it.
Place all knots in the baking pan, cover lightly and let rise again for 30-45 minutes
In the meanwhile, prep the garlic butter. If using garlic powder, simply mix with melted butter and salt. If using minced garlic, sautee in butter for 1-2 minutes until fragrant and then add salt.
In the last 20 minutes, pre-heat oven to 350F
Once the rolls have completed their second rise, brush them generously with garlic butter. You will use up half of it in this step.
Bake for 20-22 minutes.
In the meanwhile, chop up fresh parsley and mix into the garlic butter, along with 1 tsp of honey.
Once the garlic knots are out of the oven, brush them with the remaining garlic butter, and serve!

Notes

If kneading the dough by hand, it will take at least 10 minutes. The dough will be quite sticky but keep working it, don't be tempted to add more flour.

Prep Time: 30 min
Cook Time: 20 min
Category: Appetizers
Cuisine: American