These buttery garlic knots are fun to work with, delicious and melt in your mouth.
By Suchitra Vaidyaram
Of late, I haven’t been cooking much. My mom who is visiting me, has taken complete control of the kitchen. My taste buds are in a south Indian cuisine heaven. So, this weekend, I decided to make something we all would enjoy – As a big fan of garlic, I had been eyeing on making these knots for quite sometime. The highlight of the dish is Garlic butter with a coriander/cilantro twist. My original plan was to use parsley, but as luck would have it, I ran out of parsley and what can you expect from a South Indian cuisine expert’s fridge?
You need patience – needless to mention, I guess, when working with yeast. Making the knots isn’t tough – Initially, the knots can be a bit wobbly and out of shape…(can be a bit sticky, at times). Slowly, you work your way and get them right. It’s fun to work with, it’s delicious and just melts into your mouth – Buttery, Garlicky Knots.
- ½ cup warm water
- 2 tsp dry active yeast
- ½ tsp sugar
- 2 tbsp melted salted butter
- 1 tbsp Olive oil
- 1¾ cup all purpose flour (keep more handy for dusting)
- For Garlic butter coating-
- 5 tbsp salted butter
- 4-5 garlic cloves (chopped)
- 1 tbsp Chopped coriander/parsley
- Dissolve the yeast in warm water with sugar and let it sit for 5 minutes. Allow it to froth.
- In a large bowl, whisk together the flour and butter. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture. Mix this together to form a soft dough and knead for 5-10 minutes. Shape the dough into a ball and lightly coat with olive oil.
- Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise.
- When the dough has doubled in size (after an hour or so), punch the air out of it and knead it on a lightly floured surface.
- With the help of a rolling pin roll out the dough to a rectangle.
- Using a pizza cutter or a sharp knife, cut the dough into strips.
- Take one strip and tie it into a knot.
- The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.
- Set each knot down on a baking tray covered with parchment paper and finish tying knots with the rest of the dough.
- Leave some space between each knot.
- When all the knots are tied, coat them with a little olive oil.
- Loosely cover them with plastic wrap and let them rise again until doubled in size.
- Bake the knots in a preheated oven @ 200 degree Celsius for 10 to 15 minutes till they become golden brown.
- Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic taste, about 1-2 minutes over medium-low heat.
- Add chopped coriander/parsley and stir to combine. Turn off the heat.
- When the knots are baked, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-coriander mixture and serve.