- cal. (kcal) 72
- Makes: 24 servings
- Yield: 24 knots
- Prep: 10 mins
- Cook: 8 mins
- Rise: 30 mins
- Bake: 20 mins at 375°F
cloves garlic, finely chopped
plus 1/4 teaspoon salt
frozen bread dough, thawed
- Heat olive oil and butter in a 10-inch skillet over medium-low heat until butter is melted, 4 minutes. Add garlic and 1/8 teaspoon of the salt. Cook 3 to 4 minutes. Set aside.
- Roll out thawed dough to a 12 x 10-inch rectangle. Cut crossways into 12 strips, then in half lengthwise, for a total of 24, 5 x 1-inch strips.
- Tie each strip into a knot, stretching dough slightly. Transfer dough knots to two large baking sheets (12 per sheet). Sprinkle with remaining 1/4 teaspoon salt. Cover with a clean towel, and leave in a warm place to rise for 30 minutes.
- Heat oven to 375 degrees F. Uncover knots, and brush each with a little garlic butter. Bake at 375 degrees F for 20 minutes, rotating pans halfway. Once baked, immediately transfer to a large bowl and toss with remaining garlic butter.
Nutrition Information for Garlic KnotsServings Per Recipe: 24
PER SERVING: 72 cal., 3 g total fat (1 g sat. fat), 3 mg chol., 142 mg sodium, 10 g carb. (1 g fiber), 2 g pro.