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They are awesome.
You should make these garlic knots from scratch because they are awesome.
(can you tell I am not in the mood of writing right now?)
(but we shall overcome and all that)
Most recipes for “homemade garlic knots” list as the first ingredient “1 lb store-bought pizza dough” or “one container frozen biscuit dough” and I’m sitting here like
How is that considered homemade?
So it actually took me a while to find a recipe for “homemade garlic knots” or “garlic knots from scratch” that was actually, you know, from scratch.
Stop with the false advertising, people!
But I succeeded. And my quest was well worth the effort involved.
These are sooooooo good.
If you don’t make them, you are missing out.
Don’t be scared off by the yeast and the homemade dough and all that; it’s really not such a big deal.
Are you ready? Great! And we’re off…
Garlic knots from scratch recipe
Recipe source: https://rasamalaysia.com/garlic-parmesan-dinner-rolls/
2 packets active dry yeast (total 1/2 oz or 14g) + 1 tablespoon sugar
1/4 cup warm water
1 1/4 cups milk
5 tablespoons sugar
3/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
4 1/2 cups sifted all-purpose flour
1 large egg
4 cloves garlic, finely minced
1/2 cup salted butter, melted
2 tablespoons chopped parsley
1/3 cup shredded Parmesan cheese
Check out the recipe on Rasa Malaysia for step by step instructions!
What I changed
I was originally going to make these nondairy with water and margarine instead of the milk and butter, but after my butter epiphany when making my chocolate chip cookies for two, I decided that I should make these properly, with the milk and butter called for.
Best. Decision. Ever.
So what did I actually change?
The instructions didn’t say to let the yeast sit until bubbly, but I did to give the yeast a chance to get to work and give me super fluffy rolls.
Also my husband was taking his jolly old time coming home from the grocery store with the milk I needed, so I had to wait, but that is neither here nor there.
I did not add the salt into the milk/sugar/butter mixture, but instead mixed it into the flour and then added it in with the flour to the rest of the ingredients. Here’s a baking tip: salt kills yeast. Dead yeast means flat dough. You never want salt to touch yeast directly. It’s best to mix the salt very well into lots of flour, and then mix the flour into the yeast.
(It’s possible that mixing the salt into the milk and butter mixture would have accomplished the same thing, but I was too nervous for that. I don’t need dead yeast, thank you very much, so I just stuck with what I know works.)
I did follow her instructions to knead after rising, though. I was curious to see how that would work out.
(answer: really, really well. For this recipe, at least)
I didn’t measure out the dough into 24 equal pieces and tie them into perfect knots and all that rot. I told you guys way back in the beginning that I don’t know how to make food look pretty. I also have no patience to measure out equal portions of dough. I just grabbed off a lump of dough that looked to be a decent size, tied it in a single knot to make a simple roll, and done.
The biggest change I made to the recipe was to the topping. These are supposed to be garlic parmesan rolls, but I aint got no parmesan cheese, so I just left that out.
(Sure, just leave out a main ingredient. I’m sure that will turn out great.)
(well, it did turn out great. So there.)
I also didn’t use the parsley, because my husband hates herbs. He says they taste like dirt.
I melted the butter for the topping and then sautéed the garlic until light brown, and then added in some salt to make up for the missing saltiness of the parmesan cheese.
In case you couldn’t tell by now, these were AMAZING. Seriously. So soft and fluffy, and the dough itself was flavorful even without the topping, and they were not that time-consuming to make. They made for a pretty easy dinner for the kids, which was nice.
You need to make these. Pronto.
Recipe grade: A+
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