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Garlic Knots

Garlic Knots

Nutrition Facts
  • cal. (kcal) 72
Garlic Knots
  • Makes: 24 servings
  • Yield: 24 knots
  • Prep: 10 mins
  • Cook: 8 mins
  • Rise: 30 mins
  • Bake: 20 mins at 375°F
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Ingredients

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  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, finely chopped
  • 1/8 teaspoon plus 1/4 teaspoon salt
  • 1 pound frozen bread dough, thawed

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 Knots

Servings 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.

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