Really, any excuse to make and serve garlic knots works for me. ANY EXCUSE AT ALL! These tiny little chewy garlic goodies are poppable. You know, like peanuts or popcorn. Only difference being they take 2 or 3 bites instead of that single munch. But they go down just as easy. Beware!
I'd never heard of garlic knots before the serendipitious day I came across them on another food blog. Thank-you plenty, Food Mayhem. What a delectable find! I adjusted the recipe just a tad and by george I think I've got it.
The recipe here only makes a dozen, which will disappear magically before your very eyes (they're little), so, as mentioned on Food Mayhem, you'll be happy to know this recipe works well doubled, tripled or quadrupled.
These scrumptious tidbits, heady with garlic, make delightful little warm-from-the-oven appies, or a perfect side nosh with salad or soup or spaghetti or stew or chicken or barbecued spareribs or, or, or........well, you'll see what I mean.
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Here we go............ Whisk flour, sugar and instant or breadmachine yeast together in a small mixing bowl. Stir in water and salt until the dough comes together into a shaggy ball.
Plop dough into olive oiled small bowl or two-cup measuring cup, turning to coat dough with oil. Cover and let rise until doubled in bulk, about 1 hour.
Preheat oven to 400F. Melt butter and add minced garlic. When the dough is ready, plop it, along with any extra oil left in the cup or bowl, onto a cutting board and gently press into a 5-inch x 10-inch rectangle. You'll be happy with how easy this dough is to work with. It doesn't jump around and slip back on you. It's so cooperative! (Another dandy reason to make garlic knots more often.) Spread half of the garlic butter evenly over the dough. Cut into 12, 5-inch long strips.
Tie each strip into a knot and place on lightly butter baking sheet about 2 inches apart. Bake for 12-14 minutes. Add chopped parsley to remaining garlic butter in a large bowl. When the knots are done to chewy, golden brown perfection toss immediately in garlic butter and serve 'em up hot.
Generous 3/4 cup flour
3/4 teaspoon sugar
3/4 teaspoon instant or breadmachine yeast
1/3 cup warm water
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup butter, melted
1 plump garlic cloves, minced
1 - 2 tablespoons fresh parsley, chopped
Whisk flour, sugar and yeast together in small mixing bowl. Add salt to warm water and pour into flour mixture, stirring just until dough comes together into a shaggy ball. Pour olive oil into a 2-cup measuring cup or bowl. Place dough in cup, turning to coat with oil. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 400F. Lightly grease a baking sheet. Add minced garlic to melted butter. When dough is ready, plop onto cutting board along with any extra oil left in the cup and gently press dough into a 5-inch x 10-inch rectangle. Spread half of the garlic butter evenly over the dough. Cut into 12, 5-inch strips. Tie in knots and lay on baking sheet about 2-inches apart.
Bake 12-14 minutes or until toasty golden and the unmistakable garlicky aroma beckons you to MUNCH NOW. While knots are baking add chopped parsley to remaining garlic butter in a large bowl. Toss baked knots in remaining garlic butter as soon as they come out of the oven. Serve hot, but before you do, pop one now or you may be sorry.