Guys. Guess what today marks? My 37th week of pregnancy. Know what that means? At my appointment yesterday my doctor said, “feel free to have a baby any time now”. My feet look like sausages, I waddle, my belly makes an appearance before the rest of me, I can’t really breathe. I’m done being pregnant. I’m not necessarily ready to have a baby, but I am definitely done being pregnant. I am, however, thoroughly thankful that my complaints are minor and just discomforts. This pregnancy has went by so fast and yet it feels like we found out forever ago. I have a couple pieces left to finish in her room (mostly the glider we’re waiting on that has been ordered for weeks) before I take pictures and show you.
This past weekend I got in a cooking/baking mood, which hasn’t happened much lately. I made these amazing garlic knots to go with Crock Pot Chicken Alfredo. I almost halved the recipe but I’m so glad I didn’t. The knots are small so I didn’t feel bad about eating six of them. Well, not too bad. To be fair, the baby had like four of those six.
These knots do require two rises, but it goes quick and it is totally worth it. There’s not much labor involved, just a little waiting. You’ll be so happy you made them.
|Instagram pic before the second rise.|
Simple Garlic Knots - homemade, buttery hot garlic knots
- For the knots
- 2 1/4 cups flour
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 Tablespoon olive oil
- 3/4 cup warm water
- For the garlic butter
- 1/4 cup salted butter
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- In the bowl of your stand mixer, with the paddle attachment, quickly stir together the flour, yeast, salt, and sugar.
- Add in the olive oil and water and beat until the dough starts to come together.
- Swap out the paddle attachment for the dough hook and let the mixture knead for at least 5 minutes until a soft dough forms. Use your hands to form the dough into a ball. (I sprinkled in a little bit more flour (less than a teaspoon) so the dough was easier to handle)
- Lightly coat a large bowl with olive oil and add in the dough ball. Roll the ball around so it is lightly coated with olive oil. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until it doubles in size. Mine took about a half an hour. (While the dough is kneading, I turned the oven to 200 degrees. Once it hit 200, I turned the oven off then let the dough rise in the warm oven, with the door open)
- Lightly flour a large cutting board (or any clean surface) and add the risen dough. I used a rolling pin to roll the dough out to a large rectangle, about ½″ thick.
- Line a baking sheet with a silicone mat or parchment paper and set aside.
- Cut the dough into 16 strips. Roll each strip into a rope, then tie each rope into a knot. Place each knot onto the prepared baking sheet, about 1″ apart. Repeat until you’re done with all 16.
- Cover the knots with plastic wrap and allow to rise again in a warm place, until puffed and about double in size. Again, this took about a half hour for me.
- Preheat the oven to 375 degrees.
- Bake the knots for 12-15 minutes or until slightly golden brown. Remove from the oven.
- While the knots are baking, add the butter, minced garlic, and parsley to a small saucepan and melt over medium heat.
- Once the knots are done baking, immediately brush them with the garlic butter.
- Let the butter sink in and then have at them. The very few that I had leftover warmed up very nicely the next day, too.