From the shadows of the Italian kitchen into the spotlight of our heart. Garlic knots aren’t just a piece of leftover dough anymore. Tasty, garlicky, Yummy!

As I recently have a little time, I was surfing on the web the other day. Trying to get new, challenging thoughts, inspirational dishes that I have never tried before, to treat my loved ones with. Looking for a long time but couldn’t discover too many interesting things. Just before I wanted to give up on it, I ran across this delicious and simple treat simply by chance over Suncakemom. The dessert looked so delightful on its photo, it called for instant action.

It absolutely was easy to imagine the way it’s made, its taste and just how much my hubby is going to want it. Actually, it is very simple to please the guy when it comes to cakes. Yes, I am a blessed one. Or maybe he is.Anyways, I visited the website and used the step by step instuctions which were combined with great snap shots of the task. It just makes life faster and easier. I could imagine that it’s a slight inconvenience to shoot photos in the midst of baking in the kitchen because you will often have gross hands and so i highly appreciate the time and energy she put in to make this post .

Having said that I’m empowered presenting my personal formulas in a similar way. Appreciate your the concept.

I had been fine tuning the original formula to make it for the taste of my family. I must tell you it had been an awesome outcome. They enjoyed the flavour, the consistency and enjoyed getting a treat like this in the middle of a hectic week. They quite simply asked for lots more, a lot more. Thus the next time I am not going to commit the same miscalculation. I am gonna multiply the volume .

For more Garlic Knot check out SunCakeMom


Dissolve fresh yeast in a half cup of lukewarm (not hot!) milk. Set it aside whilst preparing the other ingredients.

Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.

Pour the dissolved yeast into the big bowl on top of the other ingredients.

Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.

Cover the bowl and leave it in a warm place for about an hour to rise.


Crush or dice up the garlic.

Mix the garlic with the room temperature butter and the rest of the filling ingredients in a small bowl.


Prepare an egg wash by beating up an egg with a crushed garlic, basil, oregano and salt.


After an hour waiting take dough out of the bowl onto a well-floured work surface.

Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Spread the butter with the herbs onto half of the dough.

Fold it in half so the butter creates a layer between the dough.

Then fold it again horizontally.

Leave it in a warm place under a kitchen towel for another 20 minutes.

Preheat oven to 350°F / 180°C.

After about 20 minutes when the dough have risen somewhat depending on the temperature.

Put it on a well-floured work surface to roll it in an approximately 10″ x 10″ / 30cm x 30cm square.

Cut about 1″ / 2cm wide stripes. Before cutting up the whole dough experiment with sizes. Find the length and with that is comfortable to make knots with.

Make knots out of the stripe and place roll into the the baking tray.

Give an egg wash to each roll before putting tray into the preheated oven.

If making knots gets boring just twist the stripes and make garlic twists.

Bake it for 20-25 minutes or until top is golden brown.

Eat them warm or cold with some melted cheese for more pleasure.

Categories: Recipes