Jumbo Garlic Knots

Steps

1. 1

   Combine the instant yeast, room-temperature water, and sugar in a mixing bowl. Stir briefly and let the mixture stand for 5–10 minutes so the yeast can hydrate.

   Start 10-minute timer
2. 2

   Add the bread flour, salt, and 7.5 g olive oil to the yeast mixture. Mix and knead for 8–10 minutes, until the dough is cohesive, smooth, and elastic.

   Start 10-minute timer
3. 3

   Lightly coat a clean bowl with olive oil. Transfer the dough to the bowl, pushing it away from you, then round the top and tuck or twist the underside to form a smooth dough ball.

4. 4

   Cover the bowl tightly with plastic wrap and leave the dough at room temperature until it doubles in size. This will generally take about 60–90 minutes, depending on room temperature.

   Start 90-minute timer
5. 5

   While the dough rises, soften the 2 sticks of butter until easily whipped but not melted. Beat the butter until light and smooth.

6. 6

   Add the grated Parmesan, chopped basil, and chopped parsley to the whipped butter. Mix until the herbs and cheese are evenly distributed.

7. 7

   Make the garlic butter by warming 2 tablespoons butter in a pan over medium-low heat. Add the minced garlic and cook gently until the garlic is lightly golden and fragrant; do not let it burn.

8. 8

   Remove the garlic butter from the heat and transfer it out of the hot pan so the garlic stops cooking. Let it cool, then mix it into the seasoned whipped butter filling.

9. 9

   When the dough has doubled, dust a clean, dry countertop and the top of the dough lightly with flour. Roll the dough into an approximately 12-by-18-inch rectangle.

10. 10

    Spread the garlic-herb butter filling evenly over the entire dough rectangle, reaching close to the edges without tearing the dough.

11. 11

    Using a bench scraper or sharp knife, cut the filled dough in half lengthwise to make two long strips.

12. 12

    Roll each long strip up, then split the resulting pieces in half as shown in the source, creating four portions. Chill the portions for 15–20 minutes so the butter firms and the dough is easier to shape.

    Start 20-minute timer
13. 13

    Prepare 4-inch-round, 2-inch-high baking rings or molds by spraying them thoroughly with nonstick spray. Place them on a baking sheet for support.

14. 14

    Stretch each chilled portion slightly, then use a bench knife to split it in half. Cut an X into each piece, twist the resulting sides upward, and roll the piece into a compact knot.

15. 15

    Place each shaped knot into a prepared round mold. Spray one side of a sheet of plastic wrap, place the sprayed side over the molds, and let the knots proof until they double in size, usually about 45–75 minutes.

    Start 75-minute timer
16. 16

    About 20 minutes before baking, preheat the oven to 375°F (190 °C) (190°C (375 °F)). Remove the plastic wrap once the knots have fully proofed.

    Start 20-minute timer
17. 17

    Bake the knots at 375°F (190 °C) for 25–30 minutes, until puffed and golden brown on top and baked through in the center.

    Start 30-minute timer
18. 18

    While the knots bake or immediately after they come out, stir the additional 2 ounces of butter into the remaining garlic butter. Prepare the finishing mixture by combining the Parmesan, chopped basil, and chopped parsley.

19. 19

    Remove the hot knots from their molds. Dip or brush each one quickly in the garlic butter, then coat or sprinkle it generously with the Parmesan-herb mixture. Serve warm.