Buttery Pull-Apart Garlic Knots

4.8
(4)
4 Reviews

These cast-iron baked garlic knots are crisp, pillowy, and packed with tons of sweet garlic flavor.

By
Daniel Humm
Best New Chef 2005: Daniel Humm
Daniel Humm
Swiss-born Daniel Humm is a chef, restauranteur, author, and James Beard Award winner. His New York City flagship restaurant Eleven Madison Park has three Michelin stars and has ranked on the World's 50 Best Restaurants list for more than a decade.
Food & Wine's Editorial Guidelines
Published on October 24, 2024
Buttery Pull-Apart Garlic Knots
Credit:

James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Active Time:
50 mins
Total Time:
3 hrs 20 mins
Servings:
10
Cook Mode (Keep screen awake)

Ingredients

Knots

  • 1 cup whole milk, at room temperature

  • 1 large egg, beaten

  • 1 (1/4-ounce) package active dry yeast

  • 4 cups all-purpose flour (about 17 ounces)

  • 1 1/2 tablespoons granulated sugar

  • 4 teaspoons kosher salt

  • 1/2 cup unsalted butter (4 ounces), cubed and softened, plus more for greasing

  • 1/4 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce), plus more for garnish

  • Finely chopped fresh flat-leaf parsley, for garnish

Garlic Butter

  • 3/4 cup unsalted butter (6 ounces)

  • 1/3 cup garlic cloves, finely chopped

Directions

  1. Begin making the knots: Whisk together milk, egg, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add flour, sugar, and salt; beat on low speed until a stiff dough forms, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Gradually add softened butter, a few cubes at a time, beating on low until butter is mostly incorporated after each addition, 7 to 9 minutes total. Once all butter has been added, continue beating dough on low until smooth and elastic, 3 to 4 minutes.

  2. Transfer dough to a lightly greased large bowl; cover with plastic wrap, and let proof in a warm place until doubled in size, 1 hour and 30 minutes to 2 hours.

  3. Make the garlic butter: Melt butter in a medium saucepan over low. Add garlic; cook, stirring often, until golden brown, 10 to 12 minutes. Pour butter mixture through a fine wire-mesh strainer into a medium microwavable bowl; reserve garlic and strained butter separately.

  4. Finish making the knots: Turn dough out onto a clean work surface; cut into about 30 (1-ounce) pieces. Roll each piece into an 8-inch-long rope; tie each rope into a knot. Roll knots in strained butter, letting excess butter drip off; arrange knots in an even layer in a 12-inch cast-iron skillet or 13- x 9-inch baking pan. Add reserved garlic to remaining strained butter; set aside.

  5. Preheat oven to 375°F. Sprinkle knots evenly with Parmigiano-Reggiano; cover loosely with plastic wrap. Let proof in a warm place until almost doubled in size, 35 to 45 minutes. Uncover knots; bake until golden brown and an instant-read thermometer inserted in center of knots registers 190°F, 25 to 30 minutes.

  6. Microwave reserved garlic butter on high in 10-second intervals until just melted, 20 to 30 seconds. Brush garlic butter evenly over warm knots. Garnish with Parmigiano-Reggiano and parsley. Serve warm.

About this recipe

Dinner rolls are a staple at any holiday table. Here, we’ve drawn inspiration from Chef and owner of Eleven Madison Park Daniel Humm’s recipe for satisfying garlic bread rolls and transformed them into twisty garlic knots. Each knot is packed with all the buttery goodness of your favorite pizzeria garlic knot with the pillowy crumb of a fluffy brioche. 

A generous dose of garlic butter and dusting of Parmigiano-Reggiano give this fun pull-apart bread a salty and savory finish and a delicately crisp crust that perfectly complements the rolls’ airy interior.

Frequently Asked Questions

  • Is active dry yeast the same as instant yeast?

    Active dry yeast and instant yeast are two different types of dry yeast. Active dry yeast is a dry yeast that needs to be activated before it’s ready to use. This process is typically done by adding yeast to a bowl with warm water and sometimes sugar to test if the yeast is still alive for baking. Instant yeast is a dry yeast that is ready to be used immediately after opening and does not require activation; mix it in with the other dry ingredients. 

Notes from the Food & Wine Test Kitchen

This recipe produces a stiffer dough. We recommend keeping your hand on the mixer and keeping a close eye on it as it comes together. 

Suggested pairing

Try pairing these savory knots with a dry, party-ready Prosecco, such as Perlage Col di Manza.

Make ahead

Garlic knots can be prepared through step 4 and refrigerated up to overnight. Proceed with the recipe as directed, and increase the proofing time to 45 to 55 minutes. 

Store garlic butter in an airtight container in the refrigerator for up to three days.

Originally appeared in Food & Wine magazine, November 2024