Garlic Knots with Herb Butter – A Savory Treat for Any Occasion
Garlic knots are a popular savory snack, perfect as an appetizer, side dish, or even as a snack on their own. This recipe takes the classic garlic knot and elevates it with a rich, aromatic herb butter that adds extra flavor and richness. These garlic knots are soft, fluffy, and infused with the perfect combination of garlic and fresh herbs. The best part? They are super easy to make and perfect for any occasion, from a casual dinner to a festive gathering. Let’s dive into this delicious recipe!
Ingredients
For the Herb Butter:
- 100 g butter
- Salt (to taste)
- Ground black pepper (to taste)
- 4 cloves garlic, minced
- Fresh basil, chopped
For the Dough:
- 2 large eggs (room temperature)
- 112 g regular white sugar
- 40 g butter (softened)
- 45 ml oil
- 2 cups warm milk
- 1 tbsp dry yeast
- 5 cups all-purpose flour
- 300 g pitted olives (chopped)
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These garlic knots are made from a simple yeast dough that is soft and airy, and filled with the irresistible flavors of garlic, olive, and fresh herbs. The dough is first prepared and allowed to rise, then rolled out and spread with a fragrant herb butter before being twisted into knots. After baking, the knots are brushed with more of the garlicky herb butter, making them incredibly flavorful and aromatic. These knots will melt in your mouth and leave you craving more.
The use of fresh basil in the herb butter gives the garlic knots a refreshing, slightly peppery taste that complements the richness of the garlic and olive flavors. The dough itself is soft, with a slight chewiness, and the addition of olives inside adds a delicious savory touch. Brushing the knots with the herb butter right after baking creates a beautiful sheen and enhances the garlic aroma, making them irresistible!
How to make Garlic Knots with Herbal Butter:
Prepare the Herb Butter:
- In a saucepan, melt the butter over low heat.
- Add the minced garlic, salt, pepper, and chopped basil.
- Simmer the butter and herbs together until the butter is fully melted and the garlic is fragrant. Remove from heat and set aside.
Prepare the Dough:
- In a mixing bowl, beat the eggs with sugar on high speed until the mixture becomes fluffy.
- Add the softened butter and mix until creamy.
- Add the oil, warm milk, and salt. Mix well and then sprinkle the dry yeast over the mixture. Cover with a cloth and let it sit for 15 minutes to activate the yeast.
Add the Flour and Knead the Dough:
- After 15 minutes, begin adding the flour, one cup at a time. The dough should become thick and sticky.
- Use a dough hook to knead the dough until it forms a sticky ball. Knead by hand on a floured surface for about 1 minute. If the dough is too cold, microwave it for a few seconds to warm it up.
Let the Dough Rise:
- Lightly oil a large bowl and place the dough inside. Cover with a cloth and allow the dough to rise for 1 hour or until it doubles in size.
Shape the Knots:
- Preheat the oven to 180°C (350°F). Once the dough has risen, roll it out into a large rectangle.
- Brush the dough with the prepared herb butter and scatter the chopped olives on top.
- Fold the dough from the sides towards the center so that the dough slightly overlaps in the middle. Cut the dough into strips, about 5 cm wide.
- Take each strip, twist it into a knot, and place it on a baking tray lined with parchment paper. Tuck the ends of each knot underneath to secure it.
- Allow the knots to rise for another 30 minutes.
Bake and Finish:
- Bake the knots in the preheated oven for about 15 minutes, or until golden brown.
- Immediately after removing the knots from the oven, brush each knot with the hot herb butter.
- Optionally, sprinkle with a little extra salt for added flavor and to help the butter adhere to the knots.
- Allow the garlic knots to cool slightly before serving. They should be soft, airy, and bursting with the rich flavors of garlic and herbs.
Most Asked Questions (FAQ)
1. Can I make these garlic knots ahead of time?
Yes, you can prepare the dough and form the knots the night before. After shaping the knots, cover them with plastic wrap and refrigerate overnight. The next day, let them come to room temperature before baking. This saves you time on the day of serving.
2. What can I substitute for olives in the dough?
If you’re not a fan of olives, you can replace them with finely chopped sun-dried tomatoes, grated cheese (like Parmesan), or even roasted garlic for added flavor. The olives give a savory, briny touch, but you can easily modify it to your taste.
3. Can I use frozen dough for garlic knots?
Yes, you can use store-bought or frozen dough to make garlic knots. Let the dough rise as directed on the package and follow the rest of the recipe to shape and bake the knots. However, making your own dough will give you more control over the flavor and texture.
4. How do I store leftover garlic knots?
Garlic knots are best eaten fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm them in the oven for a few minutes. You can also freeze the unbaked knots before the final rise and bake them straight from the freezer, adding a few extra minutes to the baking time.
5. Can I add more garlic to the herb butter?
Absolutely! If you love garlic, feel free to add more cloves to the herb butter. You can also sprinkle garlic powder on top of the knots before baking for an extra garlicky punch.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Garlic Knots with Herb Butter
Ingredients
For the Herb Butter:
- 100 g butter
- Salt to taste
- Ground black pepper to taste
- 4 cloves garlic minced
- Fresh basil chopped
For the Dough:
- 2 large eggs room temperature
- 112 g regular white sugar
- 40 g butter softened
- 45 ml oil
- 2 cups warm milk
- 1 tbsp dry yeast
- 5 cups all-purpose flour
- 300 g pitted olives chopped
Instructions
Prepare the Herb Butter:
- In a saucepan, melt the butter over low heat.
- Add the minced garlic, salt, pepper, and chopped basil.
- Simmer the butter and herbs together until the butter is fully melted and the garlic is fragrant. Remove from heat and set aside.
Prepare the Dough:
- In a mixing bowl, beat the eggs with sugar on high speed until the mixture becomes fluffy.
- Add the softened butter and mix until creamy.
- Add the oil, warm milk, and salt. Mix well and then sprinkle the dry yeast over the mixture. Cover with a cloth and let it sit for 15 minutes to activate the yeast.
Add the Flour and Knead the Dough:
- After 15 minutes, begin adding the flour, one cup at a time. The dough should become thick and sticky.
- Use a dough hook to knead the dough until it forms a sticky ball. Knead by hand on a floured surface for about 1 minute. If the dough is too cold, microwave it for a few seconds to warm it up.
Let the Dough Rise:
- Lightly oil a large bowl and place the dough inside. Cover with a cloth and allow the dough to rise for 1 hour or until it doubles in size.
Shape the Knots:
- Preheat the oven to 180°C (350°F). Once the dough has risen, roll it out into a large rectangle.
- Brush the dough with the prepared herb butter and scatter the chopped olives on top.
- Fold the dough from the sides towards the center so that the dough slightly overlaps in the middle. Cut the dough into strips, about 5 cm wide.
- Take each strip, twist it into a knot, and place it on a baking tray lined with parchment paper. Tuck the ends of each knot underneath to secure it.
- Allow the knots to rise for another 30 minutes.
Bake and Finish:
- Bake the knots in the preheated oven for about 15 minutes, or until golden brown.
- Immediately after removing the knots from the oven, brush each knot with the hot herb butter.
- Optionally, sprinkle with a little extra salt for added flavor and to help the butter adhere to the knots.
- Allow the garlic knots to cool slightly before serving. They should be soft, airy, and bursting with the rich flavors of garlic and herbs.
