Imported from Instagram

Extra Large Garlic Cheese Knots

Name: Extra Large Garlic Cheese Knots
Prep time: 35 min
Cook time: 20 min
Total time: 180 min
Yield: 14 servings
Cuisine: American
Ingredients: 750 g All-purpose or bread flour (Use all-purpose flour or bread flour.); 450 g Milk (Warm; source also gives 1¾ cups + 2 tbsp.); 10 g Active dry yeast; 35 g Honey; 15 g Salt (For the dough.); 45 g Butter (Melted; for the dough.); 50 g Egg (Large.); 115 g Butter (Melted; for the garlic butter.); 9 Garlic (8–10 cloves, minced; quantity kept as the source's range midpoint for nutrition estimate.); 2 tbsp Fresh parsley; 1 tsp Italian seasoning; 0.5 tsp Garlic powder; 0.5 tsp Salt (For the garlic butter.); 30 g Parmesan; 225 g Mozzarella cheese (For filling; use 2 tbsp per knot as directed.)

Recipe by Brianna LaRae🌻 @briannalaraev · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft, enriched yeast knots are filled with mozzarella, baked until lightly golden, then brushed while warm with garlic-herb butter and Parmesan. The recipe makes a generous batch of pull-apart-style savory bread knots.

14 servings180 minAmerican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

750 g All-purpose or bread flour (Use all-purpose flour or bread flour.)
450 g Milk (Warm; source also gives 1¾ cups + 2 tbsp.)
10 g Active dry yeast
35 g Honey
15 g Salt (For the dough.)
45 g Butter (Melted; for the dough.)
50 g Egg (Large.)
115 g Butter (Melted; for the garlic butter.)
9 Garlic (8–10 cloves, minced; quantity kept as the source's range midpoint for nutrition estimate.)
2 tbsp Fresh parsley
1 tsp Italian seasoning
0.5 tsp Garlic powder
0.5 tsp Salt (For the garlic butter.)
30 g Parmesan
225 g Mozzarella cheese (For filling; use 2 tbsp per knot as directed.)

Steps

1
Warm the milk. Mix it with the active dry yeast and honey, then let the mixture stand for 5–10 minutes.
2
Add the flour, dough salt, melted dough butter, and egg to the yeast mixture. Knead for 8–10 minutes, until the dough is smooth and elastic.
3
Cover the dough and let it rise for about 1–1½ hours, until doubled in size.
4
Divide the dough into 12–14 pieces, about 110–120 g each.
5
Roll each piece into a rope about 10–12 inches long. Add 2 tablespoons of mozzarella, pinch the dough closed well, and seal the filling inside.
6
Tie each filled rope into a loose knot. Tuck one end underneath and leave the other end sticking through the center.
7
Arrange the knots on a parchment-lined baking sheet, leaving space between them.
8
Cover the knots and let them rise for another 30–45 minutes.
9
Bake at 375°F (190°C) for 17–21 minutes, until lightly golden.
10
While the knots bake, mix the melted garlic-butter butter with the minced garlic, parsley, garlic-butter salt, Italian seasoning, and garlic powder.
11
Brush the warm baked knots with the garlic-butter mixture, then finish with the Parmesan.

Notes

The source gives a range of 12–14 knots and about 110–120 g per piece. It does not state exactly when or how the Parmesan is added; it is listed with the garlic-butter ingredients, so this extraction treats it as a finishing topping. The source also does not specify an exact warm-milk temperature.