Buttery Garlic Knots with Parsley

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These garlic knots begin with the source’s two-cup flour dough and generous half-cup butter topping. Mix the yeast with warm water and sugar until lively, then knead the dough until smooth. One cup of water can be a lot for two cups of flour, so add it gradually and stop when the dough is soft but can be shaped; keep the listed amount as an upper guide. Give the dough a first rise before rolling strips, and allow the knots a short second rest. Brush with some butter before baking and the rest afterward so the dried garlic does not scorch. Parsley adds color to the warm glaze. Serve with tomato sauce for dipping.

Recipe card

Buttery Garlic Knots with Parsley

Soft yeast knots brushed with melted butter, dried garlic and fresh parsley.

Prep 30 minCook 20 minTotal 125 minYield 12–16 knots

Equipment: Mixing bowl, lined baking tray, pastry brush

Ingredients

2 cups all-purpose flour up to 1 cup warm water, add gradually 1 packet dry yeast, about 7 g 1 tsp sugar 0.5 tsp salt 0.5 cup butter, melted 3 tbsp dried garlic granules 2 tbsp fresh parsley, chopped

Instructions

1. Make dough

   Bloom yeast with sugar in some warm water; add flour and salt, then enough remaining water for soft shapeable dough.

2. Rise

   Knead smooth and leave covered about 60 minutes until puffy.

3. Shape

   Roll or cut dough into narrow ropes, tie into knots and rest 15 minutes on lined tray.

4. Bake

   Brush lightly with butter and bake at 180°C for 15–20 minutes until golden and cooked through.

5. Finish

   Stir garlic and parsley into remaining melted butter and brush over hot knots.

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How to tell when it is ready

Knots puffed, golden and no raw dough at center.

Tips

• Add water gradually.
• Give dough a first rise.
• Rest shaped knots briefly.
• Brush garlic on after baking to prevent scorching.

Troubleshooting

• If dough is sticky, stop adding water before the full cup.
• If garlic scorches, apply it with the finishing butter.

Substitutions

• Use granular dried garlic rather than garlic salt.
• Use a similar fresh herb if parsley is unavailable.

Variations

• Make smaller knots for appetizers.
• Add extra parsley after baking.

Serving suggestions

• Dip in tomato sauce.
• Serve with soup.
• Pair with pasta.
• Offer with a green salad.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Keep airtight up to 2 days or freeze; reheat before serving.

Food safety

Do not leave garlic-butter-coated knots at room temperature for extended storage; refrigerate leftovers after serving.

Frequently asked questions

Can I use the full cup of water at once?

Add it gradually; the flour may need less to make shapeable dough.

How should I store buttery garlic knots with parsley?

Keep airtight up to 2 days or freeze; reheat before serving.

Brush with garlic butter as soon as knots leave the oven.