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This brushes the garlic herb butter over the knots twice, once right when they come out of the oven and again a few minutes later, since the bread soaks up more flavor in two lighter coats than it would from a single heavy brushing. Rolling each piece of dough into a rope and tying it into a simple knot before baking is what gives these rolls their signature twisted shape and extra surface area for that buttery garlic coating.
Per serving
180kcal
Calories
5g
Protein
25
Prep Time
25 min
Cook Time
18 min
Servings
12 people
Difficulty
medium
Carbs
7g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the flour, yeast, sugar, and salt.
Add the warm water and olive oil, and mix until a shaggy dough forms.
Knead for 8 to 10 minutes, until smooth and elastic.
Place the dough in an oiled bowl, cover, and let rise for 1 hour, until doubled.
Punch down the dough and divide it into 12 equal pieces.
Roll each piece into a rope about 8 inches long, then tie into a simple knot, tucking the ends underneath.
Place the knots on a baking sheet, spaced apart, cover, and let rise for 30 minutes.
Preheat the oven to 200°C (400°F).
Bake the knots for 15 to 18 minutes, until golden brown.
While baking, melt the butter and stir in the minced garlic, dried oregano, and parsley.
Brush the hot knots generously with the garlic herb butter as soon as they come out of the oven.
Sprinkle with grated parmesan and brush with a second light coat of butter before serving.
Brush the Butter On Twice: Applying it in two lighter coats, once right out of the oven and again a few minutes later, lets the bread soak up more flavor than a single heavy application. Tie the Knots Loosely: A loose knot gives the dough room to expand as it bakes, while a tight knot can restrict its rise and result in a denser texture. Use Fresh Garlic in the Butter: Freshly minced garlic gives a much more pungent, aromatic flavor than garlic powder in this simple butter mixture.
Applying it in two lighter coats lets the warm bread absorb more flavor overall than pouring it all on at once, where much of it would just pool at the bottom instead of soaking in.
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