Garlic Knots

 Garlicky, buttery garlic rolls make a great addition to the dinner table. Enjoy them plain or dunk them into soup or have them with hot tea, either way, the rolls are delicious.

Saturday morning was bright, warm and pleasant. A walk to the forest was the best way to enjoy a beautiful Autumn morning. We embarked on the narrow trail that took us downhill through Oak and Rhododendron trees really thick and dark. Our dog kept sniffing and scratching the ground and inspected the wet earth dug by the wild boars.

We passed by a transparent mountain stream born out of the monsoon, and it made the most calming music as it babbled on the round pebbles and danced down the hill.

The air was crisp, fresh and invigorating suffused with the scent of the moss and wildflowers.

Massive Turkey Tails on the trees had lovely hues.

Lichens on the tree trunks and stones grew in peculiar patterns.

We returned with sore feet, sweaty body but a happy heart.

Back home hot tea with Garlicky and buttery garlic knots was such a treat.

We baked garlic knots with lots of fresh minced garlic and with lots of homemade seasoning.

Garlic knots pair well with the soup. We love them as snacks.

Whichever way you eat, you’ll love them.

The dough has to be rolled into a 16-inch rope. Cut dough into 16 one inch pieces. 

Roll out each section into a rope and tie a knot. Tuck in the loose ends.

If you wish to see the video on shaping these, kindly visit my Instagram page @ambrosiasoulfulcooking

Garlic Knots 


  • 3 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • 3 tablespoons melted butter
  • 1 tablespoon unrefined sugar
  • 1 1 /3 cup warm water
  • 2 teaspoon instant dry yeast
  • 3 cloves garlic minced or ½ teaspoon garlic powder
  • Topping (Garlic Butter)
  • 4 tablespoons melted butter
  • 3 cloves garlic minced or ½ teaspoon garlic powder
  • 1 teaspoon herb seasoning
  • 1 pinch salt (1 teaspoon salt if using unsalted butter)


  1. Whisk warm water, yeast and sugar in a large bowl. Cover and allow to rest for 5-6 minutes. The yeast will turn frothy. Start with 1 cup water and add the remaining water while kneading as needed.
  2. Add flour, salt, butter, garlic and knead for 6-8 minutes or until you get a very smooth and soft dough.
  3. Transfer the dough to a greased bowl. Turn around once so that it is evenly coated with oil. Cover and let the dough rise at room temperature for 1-2 hours or until double.
  4. Punch the risen dough.
  5. Lightly dust the counter with flour.
  6. Transfer the punched dough to the counter, shape the dough into one 16 inch log. Using a sharp knife or a bench scraper slice into 16 pieces (one inch each). Roll out each piece into one 7 inch rope. Tie each into a knot. Tuck the two ends of the knot underneath the knot.
  7. Arrange the knots on a parchment-lined baking tray.
  8. Cover and leave in a warm corner to rise for 30-45 minutes or until double.
  9. Towards the end of the rising time, preheat oven to 180 degrees C.
  10. Mix all the ingredients for topping. Brush on the knots.
  11. Bake for 20-25 minutes or until golden brown in colour. Remove from the oven and brush warm knots with the remaining garlic butter. Sprinkle some more seasoning.
  12. Serve warm.





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