Garlic knots are my favorite buns in the whole world. And ever since I discovered this recipe, I tend to stick to it. It produces the softest garlic knots, the dough is very easy to work with and I use the recipe for different types of buns too. I am actually a huge fan of garlic and onion and would put it into almost every dish I make, I just love the aroma.
Garlic knots were one of the first yeast-doughs I ever made. Up until then, I was avoiding baking bread and buns. I somehow always considered it to be complicated and didn’t want to deal with it. Then one day I tried these and fell in love. I’ve been baking them often since then. There is no gathering or barbecue without these. Everyone loves them. 
The secret? Well, they are visually attractive-tied into cute little knots and they are so flavorful-smell lovely of garlic. And they are so soft.
The secret to making perfect home made buns and bread is, of course, in the dough itself. Once you see and learn how the dough has to feel (the consistency), you will be able to make it even without exact measures. And it will turn out great every time. The dough shouldn’t be too soft and it definitely mustn’t be hard. I personally believe it is always better to make the dough on the soft side. Later on you can add some extra flour and shape it without any problems.
PrintThe Softest Garlic Knots
- Total Time: 1 hour 40 minutes
- Yield: 12 garlic knots 1x
Description
These soft garlic knots are irresistibly fluffy and packed with garlic flavor, making them a perfect addition to any meal.
Ingredients
- 5 cups (500 g) all-purpose flour
- 1 tsp (7 g) instant dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 1 cup (250 ml) warm water
- 1/4 cup (60 ml) olive oil
- 1.4 oz (40 g) butter
- 2 cloves garlic, minced
Instructions
- In a large bowl, combine the flour, instant dry yeast, sugar, and salt. Mix well to ensure the yeast is evenly distributed.
- Add the warm water and olive oil to the dry ingredients. Stir until the mixture begins to come together.
- Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes soft and elastic. The dough should be slightly sticky but manageable.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 375°F (190°C).
- Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a rope and tie into a knot.
- Place the knots on a baking sheet lined with parchment paper. Cover them with a damp cloth and let them rise for another 15-20 minutes.
- Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Brush the garlic butter over the knots.
- Bake the knots in the preheated oven for 15-20 minutes, or until they are golden brown.
- Remove from the oven and brush with any remaining garlic butter. Serve warm.
Notes
For a softer dough, ensure it is slightly sticky but not too sticky. If needed, add a little extra flour during shaping. These knots are perfect for gatherings and barbecues. They can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 garlic knot
- Calories: 180
- Sugar: 1
- Sodium: 300
- Fat: 6
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 10
I think I over baked mine, but they were still absolutely delicious!
So I am making these and I am a little confused??? If you are using rapid rise yeast like the recipe states….why the double rise time? Rapid rise yeast usually only call for the dough to rise once. Does it make for a softer product doing a double rise? Thanks for the help.
Instant yeast is called for, but then the rise times sound like regular active dry yeast? I chose to use active dry yeast, but not sure if this was right. Four cups of flour was way too much and led to a dense, over-worked dough and tough roll. According to my flour bag, 1/4 cup weighs 30g, so 500g of flour would be just over 4 cups instead of the 5 cups listed.
I needed about a 1/4 cup more water than stated. The dough was dry and would not hold the flour.
Rebecca, thank you for making them. I believe the amount of water really depends on the flour, I usually use these exact measurements and get the right consistency of dough. I also always use all purpose flour, but sometimes need less or more water, it depends on the flour a lot.
These look wonderful and not too hard to make. It’s hard to find a good bread to serve on a regular basis. I’m going to try these out tomorrow night and see how everyone likes them. Glad I stumbled upon your website!
Alexandria, I hope you like them, they really are soft and this recipe is my definite favorite!
Simple goodness!! What more could you want in a roll!! I love that they come out soooo soft!! My family loves them as we have a lot of Italian food in my home and these are the perfect compliment to soak up all the sauce left behind on the plate!! :)
Willy, I am really glad these turned out to be perfect for you! Thank you for trying out the recipe
Can the formed rolls be frozen?
Yes, they can
And it’s so warm I can’t turn on my oven!!