Garlic Knots

Soft and flavorful homemade garlic knots. Makes 10-12

Ingredients:

• 2 Tablespoons white sugar

• 1/2 cup milk

• 1/4 cup water

• 1 (.25 ounce) envelope Active Dry Yeast

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 2 Tablespoons butter, softened

Topping:

• 4 Tablespoons salted butter, melted

• 3 garlic cloves, minced or 1/2 teaspoon garlic powder

• 1 teaspoon Italian Seasoning

• 1/4 cup parmesan cheese, grated

• 2 Tablespoons fresh parsley, chopped

Directions: (choose the Bread Machine or Hand method)

Bread Machine Method:

1. Combine sugar, milk and water in a small bowl and heat until it reaches 110-120°F. Stir in the yeast and let proof (sit) for 5-10 minutes until bubbly and foamy.

2. Meanwhile, pour the flour, salt, and butter into the bread machine.

3. Once the yeast mixture is proofed, add it to the bread machine. Set the bread machine to Knead and Rise 1x.

4. When the Knead and Rise cycle is completed, punch the dough to release the air and place onto a lightly greased surface.

5. Using a pastry cutter or a knife, cut the dough into 10-12 equal pieces.

6. Roll each piece of dough into a log and tie into a knot (pictured above). Place on a greased cookie sheet (or use a silicone baking mat, un-greased), cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes.

7. Preheat oven to 375°F. Stir the melted butter, garlic, and italian seasoning together. Brush 1/3 of the butter mixture on the knots.

8. Bake in the preheated oven until golden brown on top, about 15-20 minutes.

9. Remove from oven, and cool slightly. Brush remaining butter mixture over the knots. Sprinkle with parmesan cheese and fresh parsley. Serve plain or with marinara sauce for dipping.

10. Cover and store leftover knots at room temperature for up to 2 days. Freeze baked and cooked knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually microwave them for a few seconds)

Hand Method:

1. Combine sugar, milk, butter, and water in a small bowl and heat until it reaches 110-120°F. Stir in the yeast and let proof (sit) for 5-10 minutes until bubbly and foamy.

2. Meanwhile, mix the flour and salt in a separate bowl.

3. Once the yeast mixture is proofed, add it to the flour mixture. Beat for 2 minutes on medium speed with an electric mixer, scraping the bowl occasionally.

4. Knead dough on a lightly floured surface until smooth and elastic, about 8-10 minutes. Place in a oiled bowl. Cover with plastic wrap and let it rise about 1 hour in a warm place or until doubled in size.

5. Punch the dough to release the air and place onto a lightly greased surface.

6. Using a pastry cutter or a knife, cut the dough into 10-12 equal pieces.

7. Roll each piece of dough into a log and tie into a knot (pictured above). Place on a greased cookie sheet (or use a silicone baking mat, un-greased), cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes.

8. Preheat oven to 375°F. Stir the melted butter, garlic, and italian seasoning together. Brush 1/3 of the butter mixture on the knots.

9. Bake in the preheated oven until golden brown on top, about 15-20 minutes.

10. Remove from oven, and cool slightly. Brush remaining butter mixture over the knots. Sprinkle with parmesan cheese and fresh parsley. Serve plain or with marinara sauce for dipping.

11. Cover and store leftover knots at room temperature for up to 2 days. Freeze baked and cooked knots for up to 3 months. Thaw on the counter, then reheat as desired. (I usually microwave them for a few seconds)