Garlic Knots

Ingredients:

1 cup warm milk (110-115F)

1 Tbsp melted butter
2 packages (4 tsp, oz, 14g) active yeast
1 Tbsp sugar
1 tsp Kosher salt
2 cups all-purpose flour + cup for kneading, rolling and shaping
cup salted butter
2 tsp minced garlic
tsp Kosher salt

Directions:
1.

Add warm milk, butter, sugar and yeast to a large bowl and stir to combine. Set aside about 5
minutes or until yeast starts to bubble. Add salt and 2 cups of flour. Stir until combined.

2. Scrape dough out onto a well-floured surface. Knead 3 to 5 minutes or until dough is no longer sticky.
Place in greased bowl. Cover and set aside in a warm place for 15 minutes.

3. Punch dough down and turn dough out onto a floured surface. Divide into 2 sections. Roll each
section to about a 10 to 12-inch rectangle.

4. Use a pizza cutter to cut into 1-inch strips. Cut each strip in half. Roll each strip into a rope shape and
loop together and tie in a knot and tuck ends back into the center. Place on a silicone or parchment
paper-lined baking sheet about 2 inches apart. Repeat with remaining dough.

5.
6.
7.

Cover and set aside. Preheat oven to 375F.

Bake rolls for 10-12 minutes or until golden brown.
While the rolls are baking prepare the garlic butter: Add butter to a small skillet or saucepan and
place over low heat. Add garlic and rosemary and cook 5 minutes, stirring often.

8.

Brush garlic butter over rolls as soon as they come out of the oven. Sprinkle lightly with Kosher
salt. Serve warm or at room temperature.

Chefs Thoughts:
This was an awesome recipe to make. The prep was tough, but the payoff was the best part!