Taste Of Home Garlic Knots Recipes

Steps:

• Pat out dough on a work surface; sprinkle with minced onion and knead until combined. Divide dough in half. Shape each half into 5 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on a greased baking sheet., In a small skillet over medium heat, melt butter. Add garlic and salt; cook and stir 1-2 minutes. Brush over rolls. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. Brush tops with egg; if desired, sprinkle with poppy seeds. Bake until golden brown, 15-20 minutes.

Steps:

• Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 4-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 8-10 minutes., In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place about 1/2 cup of olive oil into a bowl. Grate the garlic right over the oil.
• Break off pieces of leftover pizza dough and roll into little logs. Next, fold into a knot. Place the knots into the olive oil mixture and place onto the baking sheet. Season with salt, to taste, and place in the oven. Bake until the garlic knots are golden brown, about 8 to 10 minutes.

Steps:

• For the dough, mix together the flour, yeast, and salt, and make a well in the middle.
• Pour the water and 1 teaspoon of olive oil into the well and mix together.
• Knead for about 7-10 minutes until the dough is springy.
• Line a bowl with the other teaspoon of olive oil, place the dough in the bowl, cover, and leave to rise in a warm place for 1 hour (or until doubled in size).
• Tear the dough into 9 separate balls and then roll into long tubes, folding over to make a knot.
• Place the knots on a baking tray.
• Bake in a 350°F (180°C) oven for 10 minutes.
• Prepare the garlic butter by mixing the butter, garlic, and parsley.
• Coat the knots with the butter mixture and bake for another 5 minutes.
• Enjoy!

Steps:

• Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
• Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
• Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
• Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
• Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Steps:

• Preheat oven to 400 degrees.
• Roll dough into a rectangle and cut into strips. Cut strips in half.
• Tie strips into knots and place on a greased baking sheet. (try to make them small, they will rise!).
• Melt butter and mix into it the garlic, garlic poweder and oregano.
• Brush butter mixture over the tops of the knots and place in oven.
• Cook for about 10 minutes, rotating pans halfway through.
• Keep your eye on them. As soon as the tops feel dry take them out. They will be nice an doughy on the inside!
• Toss them in the butter mixture and let stand for about 5 minutes or so.
• Sprinkle with parmesan cheese and toss again.
• Serve immediately.

Steps:

• Mix flour, potato flakes, milk powder, sugar, yeast, salt, and garlic powder in a large bowl. Stir in water and olive oil until dough comes together. Knead until dough is smooth and elastic, about 10 minutes. Add additional water or flour as needed.
• Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
• Punch down dough and divide into 16 equal pieces. Roll each piece of dough into an 8- to 10-inch rope. Tie each rope into a knot, tucking ends underneath. Arrange knots on greased baking sheets. Cover and let rise until puffy, 30 to 45 minutes.
• Mix melted butter, garlic, parsley, and Italian seasoning together and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Brush knots with garlic butter mixture.
• Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven and brush with remaining garlic butter mixture if desired.

Steps:

• Preheat oven to 400 degrees with oven racks in upper and lower thirds of oven. Lightly oil 2 large baking sheets.
• Divide pizza dough in half. Keep half of dough covered with a clean kitchen towel. Gently roll out other half into a 10" square on a lightly floured surface with a lightly floured rolling pin. Use hand to pull corners, if dough is very elastic. Cover with a clean kitchen towel and allow to rest about 3 minutes.
• Cut dough square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3" wide). Cover strips with clean kitchen towel.
• Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knot 1" apart in staggered rows on 1 large baking sheet. Keep knots covered with clean kitchen towel.
• Roll out and cut remaining dough, then form into knots and arrange on second baking sheet.
• Bake, switching position of baking sheets halfway through baking, until golden, 20-25 minutes.
• While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
• Knots can be baked, but not coated 2 hours ahead. Reheat on a large baking sheet in a preheated 350 degree oven until hot, 3-5 minutes. Toss immediately with garlic oil and sprinkle with cheese and parsley.

Steps:

• Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
• Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
• Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
• Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

Steps:

• In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside. , Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets. , Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. , To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Roll out pizza dough to form a 10x16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan.
• Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve.