Line two baking sheets with parchment paper; set aside. Make All-Purpose Bread Dough. Cover dough and let rest 10 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Start with our All-Purpose Bread Dough recipe and turn it into 24 garlic knots! Just knot, and drizzle with butter, garlic, and Italian seasoning. YUM.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Recipe All-Purpose bread dough | ||
| ¼ c. Hy-Vee unsalted butter, melted | ||
| 3 clove(s) garlic, minced | ||
| 2 tsp. Hy-Vee Italian seasoning |
Things To Grab
- Parchment paper
- 2 large baking sheets
- Plastic wrap
- Hy-Vee nonstick cooking spray
- Silicone pastry brush
Directions
Cut dough into 24 even pieces. Roll dough into a 5-inch rope. Tie dough in a knot, tucking loose pieces under each knot. Place on prepared baking sheet. Combine melted butter, minced garlic, and Italian seasoning. Brush onto knots.
Hyvee Culinary Expert Tip
To freeze dough: Shape dough as desired. Instead of letting rise, cover tightly with plastic wrap and aluminum foil and freeze. To thaw, place in the refrigerator overnight. Remove from fridge and allow to rise for 2 hours. Once dough has doubled in size, bake according to recipe instructions.
Cover with plastic wrap sprayed with nonstick spray and lightly dusted with flour. Rise 30 minutes.
Preheat oven to 375. Bake knots for 12 to 15 minutes or until lightly browned.
Nutrition facts
Servings
130 Calories per serving
1 knot
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 10mg
- Sodium: 21g
- Total Carbohydrates: 1g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen