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I’d like to make these ahead of time for company. Do you recommend making them a day ahead and warming them up?
Hi, Fran! Yes, you can make them a day ahead and warm them up in the oven. You can also freeze them for about a month and then warm in the oven. I’d wait to add the garlic butter parsley glaze until rewarming them. Enjoy!
My dough is always extremely dry to the point of not being able to knead the dough into the softball that is pictured. All ingredients are weighed and I’m an experienced baker.
Hi Nerdy Chef, I recently re-tested (several times) and updated this recipe just to get the measurements right, given how flour measurements can so drastically vary depending on how you measure. My only guess about what might be happening is that your 3/4 cup measure for the water is different than mine. Baking recipes, while more precise than non-baking recipes, are still open to having to make adjustments given the environment. So many things can affect the dough — ambient humidity, brand of flour used, type of flour used (bread flour vs all purpose), measuring cups. Sometimes you have to make adjustments. In this case, I would have added more water, a teaspoon at a time, until the dough was the right consistency.
I hear ya! I was super excited about this recipe but whoa. The dough was just not right. I’ll try one more time at some point and take the tips but wowzwers. No good.
When I made my dough even though I used your recipe it came out quite dry? And not moist like your photo. Did I do something wrong
Hi Danielle, did you weigh the flour? Too much flour is one possible culprit. Or perhaps your oven runs hot or you baked them on a dark pan, which would bake them faster. I would try using a little less flour or baking them in less time in the future.
Since I found this recipe a few years ago I have never looked back! I use the dough cycle in my bread machine because I am lazy and the results never fail me! Everyone who has ever tried these when I make them raves about them! Tough to get good garlic knots where I live…and honestly…the ones I make at home are just better. I miss NY style pizzerias. Finding this recipe helps make up for that!
Flavor is great, but I keep having the problem of the knots not rising enough for the second rise before baking. Why does this happen? They rise a bit initially and then look kinda flat instead of how plump the pictures look
Hi Jasmine, great question! So many things could account for this. It might be your yeast is old. It might be that you are letting the dough rise too long in the first rise. It might be that your warm spot for rising the dough is too warm. It might be that you need to let the dough sit longer in the second rise.
I didn’t taste garlic at all next time put it inside
This recipe is delicious, what it fails to mention (for inexperienced bakers) do not add all the flour at once, start with 1 3/4 cup then add flour until as you knead the dough (makes it easier if your doing it by hand). Once it pulls away from the bowl easily, leaving nothing behind, then cover with plastic wrap or towel set in warm area and let rise. This action can take anywhere from 30-90 minutes to double in size. It is dependent of how warm the area is.
Why not put more sugar? It will make it rise faster
Hi, Paul! Sure, you can add some extra sugar if you like, though your rolls will taste sweeter. Also be careful because too much sugar can actually slow down the rise rather than enhance it. For a faster rise, I generally prefer using Instant Yeast. Enjoy!
Can’t wait to try it! How would you adjust it to gluten free flour?
Hi Ria, I don’t know how gluten-free flours work with yeasted bread recipes. You might try doing a Google search.
No it won’t. What the bread makes bread is gluten network in which yeast rises to make fluffy, airy texture.
One word: Amazing!!! Thank you so much for the recipe I used fresh yeast wow it was so good!!! I will make this for my daughter’s birthday party and I’m sure that it will be a hit!
I love garlic knots. These are exceptional. But I can’t use a whole batch of them. Can I freeze them before or after baking? I live alone and only want a few for me. But like more when I have company for dinner, usually about 4 – 5 people, no more.
Hi, Bev! Emma here, managing editor. You can freeze it either way! You can freeze the excess dough after it’s risen (at the point where you’d otherwise start shaping the knots) — just shape it into a loose ball, rub the outside with a little olive oil and freeze it in zip-top freezer bags for up to three months. Allow to thaw in the fridge before shaping and baking.
If you want to freeze after baking, let the rolls cool completely and do NOT brush with the garlic butter. When ready to serve, warm the frozen rolls in a 300F oven until warmed through and brush with butter after they come out of the oven.
Hope this helps!
One more question about freeze ahead options–can I freeze them after I shape them but before they are baked?
Hi, Lisa! I haven’t tried this myself, but I think that it would work just fine! Let us know how it turns out if you try it. Thanks!
They came out really good. But the recipe made only 18 knots.
Made these with my own homemade dough recipe, the knots where a hit! what really made these was the garlic butter….yum
“Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick.” Then: “slice the dough into strips of about 1 inch wide by 5 inches long.” So….wouldn’t this actually be 5″ x 5″ square? That is easier to understand than a “rough” rectangle. Also, the picture where the strips are being cut is very confusing. It clearly shows more than 5 strips in the photo, which made me think it was a pic of the second cut (cut in half) leaving ten 5″ long ropes. This should be edited to show that “in half” is 10 1″ x 2 1/2″ strips.
Great taste, recipe wording needs some help.
Hi Deborah, I reworked the recipe and photos so the instructions should be more straightforward. Hope that helps!
Used my sourdough pizza dough to make these and they were awesome! Thanks.
Thanks for the recipe. I made knots last night and they were a hit with my family.
You rock! As a Jersey native living out West I’ve been craving the little 25 cent garlic balls our local pizza place had for ages. Spot on!
Made these and they turned out absolutely awesome! Im an 18 year old bread and dough making finatic so I love trying new recipes. i used anover night fridge rise dough that only took a couple mins to whip up. Thanks for sharing!
These are delicious! My one suggestion though, is to use less parsley in the topping. It is overpowering to the whole thing.