Garlic Knots

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…

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• Author: Suchitra Vaidyaram
• Total Time: 1 hour 38 minutes
• Yield: 12 garlic knots 1x

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Description

These buttery garlic knots are infused with a garlic butter and coriander twist, making them melt in your mouth with every bite.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup (120 ml) warm water
• 2 tsp dry active yeast
• 1/2 tsp sugar
• 2 tbsp (30 g) melted salted butter
• 1 tbsp (15 ml) olive oil
• 1 3/4 cup (420 ml) all-purpose flour (keep more handy for dusting)
• 5 tbsp (75 g) salted butter
• 3 cloves garlic, minced
• 2 tbsp (30 ml) fresh coriander/cilantro, chopped
• 1/2 tsp salt

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Instructions

1. In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 5 minutes until frothy.
2. 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.
3. 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.
4. 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.
5. Place the knots on a baking sheet lined with parchment paper. Cover and let them rise for another 15-20 minutes.
6. 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.
7. Brush the garlic butter over the risen knots and bake in the preheated oven for 15-18 minutes or until golden brown.
8. 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

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