2tbspgrated parmesan cheese (bottled is great and what I prefer)
1/2tspgarlic powder
1/2tspdried basil
1/4tspgarlic salt
1/4tsponion powder
Instructions
FOR THE GARLIC PARMESAN BASIL BUTTER SPREAD:
Mix all of the ingredients together, until well blended.
GARLIC KNOTS
Using a stand mixer with the dough hook, add the warm water, sugar and yeast. Wait for the mixture to get foamy, about 5 minutes
Add in the salt, and 2 cups of flour. Mix with the dough hook, adding in a little flour at a time until the dough starts to pull away from the side of the bowl and is slightly sticky. Let the mixer knead the dough for about 3-5 minutes until soft and smooth. If you are mixing it by hand, keep adding the flour until its slightly sticky but not sticking to the bowl too much. Knead for about 5 minutes until the dough is soft and smooth.*See the blog post above to see photos of how the dough should look when you have added enough flour.
Cover the dough with a clean kitchen towel and let rise for about 45 minutes, or until the dough has doubled in size.
While the dough is rising, line a half sheet pan/jelly roll pan with parchment paper, a baking mat or grease your pan. Preheat your oven to 425 degrees.
Once the dough has doubled in size, on a lightly floured divide your dough into 24 equal portions.*You can also make larger knots by diving the dough into 12 equal portions.
Take each portion of dough and roll it into a long strip of dough (like a snake). Then tie the long piece of dough into a knot. You can tuck the ends of the knot under the knot of leave them out, it doesn't matter.
Line up the knots on your sheet pan. Cover with a clean kitchen towel and let rise again until they are doubled in size.
When they have doubled in size, place them in your oven and let them bake for 10-12 minutes or until golden brown on top.
Make your Garlic Parmesan Basil Butter Spread while the knots bake.
After they have baked and are taken out of the oven, brush them right away with the Garlic Parmesan Basil Butter spread.
Notes
Depending on how big you want your knots, you can make more than 24, just cut your strips into smaller pieces.If you want larger knots, divide the dough into 12 equal portions.If you do not want to make the Garlic Parmesan Basil Butter Spread, simply brush them with butter once they are taken out of the oven, sprinkle some garlic salt and garlic powder on them and then sprinkle some parmesan cheese on them.The Garlic Knots can be kept in a zip top bag for 4 days, and can be reheated for a few seconds in the microwave to soften them. Just wrap them in a damp paper towel and microwave them for about 15 seconds or until soft.See the blog post above for freezing the garlic knots.
Nutrition information is automatically calculated and should only be used as an approximation.