With a handful of ingredients, these homemade Garlic Knots are Super soft, flavourful and hands down one of the best.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: American
Keyword: garlic knots, instant pot proofing
Servings: 15
Calories: 163kcal
Author: SANDHYA HARIHARAN
Equipment
Instant Pot 6 Qt
Glass Lid
Ingredients
3 ½CupPlain Flour or All Purpose Flour
2¼tspor 7g Fast Acting Instant Yeast
1tspSalt
1TbspSugar
½Tsp Baking Powder
3TbspOlive Oil
1 ⅓CupWarm Water
Garlic Butter Topping
¼Cup Unsalted Buttermelted
2Tbsp Fresh Parsley, finely chopped
3ClovesGarlic, minced
¼TspSalt
Instructions
STEP 1 - KNEAD THE DOUGH
Add flour, salt, sugar, yeast, baking powder to the mixing bowl and stir to combine.
Add water in 2 instances and stir to combine to a rough shaggy dough with a silicone spatula.
Knead the dough using a stand mixer until well combined.
Add the 2 tbsp olive oil to the dough and knead for another 2 minutes until well incorporated.
Alternatively to knead by hand, add all the ingredients in a bowl and knead until soft. This can take up to 20 minutes.
STEP 2 -HOW TO PROOF THE DOUGH ?
Grease a large bowl and transfer the kneaded dough to the bowl. Cover the bowl with plastic wrap or damp towel. Allow the it rise for 1 - 1 1/2 hours at room temperature or until it doubles the size.
Remove the cling film/ plastic wrap. Deflate the dough by punching down lightly.
HOW TO PROOF DOUGH IN INSTANT POT?
Grease the Inner Pot of the Instant Pot with remaining 1 tbsp oil.
Place the dough in the greased pot. Cover the dough with glass lid.
Select the Yogurt Setting and set the time to 30 minutes. After the 30 minutes, cancel the yogurt setting. Open the lid to see the raised garlic knot dough.
Deflate the dough by punching down lightly.
STEP 3 -GARLIC BUTTER TOPPING
Melt the butter in a microwave. Add the remaining ingredients to the butter. Stir to combine.
Alternatively, If you like, melt the butter in a pan. Add the minced garlic and allow it to infuse for 2 minutes. Add the minced parsley and salt. Stir to combine.
STEP 4- SHAPE THE DOUGH
On a lightly floured surface, shape the dough into a log roughly 15 inches long.
Using a pizza cutter or bench scraper, Divide them into 15 portions. Roll each strip into a long rope. Tie each into a knot. Tuck the ends of the knots underneath or leave it as it is.
STEP 5 - THE SECOND RISE
Transfer all the shaped knots to a baking sheet lined with parchment paper. Cover with soft towel and allow for a second rise. This can take anywhere from 20 - 30 minutes. They will slightly puff up! Do not skip the Second rise - as this yields soft garlic knots.
Brush the roll knots with garlic butter topping.
STEP 6-BAKE THE GARLIC KNOTS
Preheat oven to 200 C / 400 . Position the Tray into the middle shelf of the oven and bake the rolls for 18-20 minutes until cooked through or until the top is golden brown.
If the rolls are getting a bit brown quicker, cover them with a foil sheet and continue to cook.
Remove from the soft knots from the oven and brush the warm knots with remaining garlic butter. {This is optional} but I would not miss this!
Serve warm with marinara or dip of your choice. We like to serve with Soup too!
Cover and store any leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week. Place them in the microwave and heat them before serving.