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.
Garlic knots…
- Total Time: 1 hour 38 minutes
- Yield: 12 garlic knots 1x
Description
These buttery garlic knots are infused with a garlic butter and coriander twist, making them melt in your mouth with every bite.
Ingredients
- 1/2 cup warm water
- 2 tsp dry active yeast
- 1/2 tsp sugar
- 2 tbsp melted salted butter
- 1 tbsp olive oil
- 1 3/4 cup all-purpose flour (keep more handy for dusting)
- 5 tbsp salted butter
- 3 cloves garlic, minced
- 2 tbsp fresh coriander/cilantro, chopped
- 1/2 tsp salt
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 5 minutes until frothy.
- In a large bowl, whisk together the flour and 2 tbsp melted salted butter. Make a well in the center of the flour and pour in the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope and tie into a knot, tucking the ends underneath.
- Place the knots on a baking sheet lined with parchment paper. Cover and let them rise for another 15-20 minutes.
- In a small saucepan, melt 5 tbsp of salted butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in the chopped coriander/cilantro and salt.
- Brush the garlic butter over the risen knots and bake in the preheated oven for 15-18 minutes or until golden brown.
- Remove from the oven and brush with any remaining garlic butter before serving.
Notes
If you don’t have coriander, parsley can be used as a substitute. Ensure your yeast is fresh for the best rise. These knots are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to refresh.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 garlic knot
- Calories: 150
- Sugar: 1
- Sodium: 150
- Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
- Cholesterol: 15
Thanks Tamara!
love them!
love it !
Thanks Priya