How can you say no to a chewy, fresh baked roll that has just been dunked in garlicky butter and olive oil? You can’t, really. These would be great to make ahead for Thanksgiving. You could make them today and freeze them. Fresh bread is one of the best parts of Thanksgiving! She made homemade rolls and I thought it was the most amazing thing ever (or dare I say, impressive). I didn’t know making yeasty bread was a thing you could actually DO. My mom never baked anything with yeast. I think she was just always too offended by the “knead for 8 minutes” part. When we left for college, Mom gave each of her kids a little booklet of typed up recipes. Easy stuff that was cheap and quick, like Chicken and Broccoli Stuff and “Chicken Patties and Mashed Potatoes” (literally just frozen chicken patties paired with homemade mashed potatoes. A last-minute staple growing up. I think this is one of my mom’s favorite meals to this day.) There is a table of contents at the front (I still have my copy) and there’s a category for bread. But when you turn to the bread page, instead of recipes it says: BREADS: Go to the bread aisle of the grocery store or day-old bread store. Pick out something that looks good, like garlic or French bread for Italian dishes, whole wheat or cracked wheat for toast and sandwiches, soft rolls for most everything else, though sourdough is also good. (Sorry–I don’t do yeast. If you want recipes for actual homemade bread and rolls, I suggest calling your aunt Shirley.) So there you have it guys. If this recipe has too much kneading for you, follow Mom’s instructions above. If you want breadsticks instead of knots, you can simply roll these out 8 inches long and lay them out on a sheet pan. Start checking them at 15 minutes since they may bake a little faster. Don’t have bread flour? All purpose flour is fine. Your garlic knots will just be a little bit less chewy, still delicious. Note that you may need just a little more flour than if you were using bread flour – adjust according to the bread’s consistency. Here’s a quick overview of how to make these garlic knots. Scroll down to the recipe card for complete instructions! Bolognese Sauce « this long-simmered, insanely flavorful sauce is worth the long simmer. Chicken Alfredo « your favorite restaurant order, now with garlic knots on the side. Killer Homemade Lasagna « this is the ultimate lasagna, you have GOT to try it. Crockpot Beef and Barley Soup « makes your whole house smell soooo good! Italian Wedding Soup « dipping a garlic knot in THIS? The definition of cozy. Minestrone with Sausage and Pesto « absolutely packed with goodness (and meat). If I were going to freeze these, I would skip making the garlic butter sauce. Freeze the rolls in a ziplock after cooling from the oven. To thaw, leave rolls on the counter, sealed in the bag, for a couple hours. Reheat in the oven on a baking sheet for 5-10 minutes at 350. Then continue with the dipping in step 17.
Should you refrigerate garlic knots?
You don’t need to refrigerate garlic knots. It’s perfectly fine to leave them on the counter in a ziplock or container with a lid. If you’re making garlic knots with a mozzarella and spinach filling (not part of this recipe) then you’d need to refrigerate those since the filling is perishable. Facebook | Pinterest | Instagram Garlic and Rosemary Skillet Bread « can there ever be too many garlic bread recipes? No, no there cannot. Aunt Shirley’s Famous Buttery Dinner Rolls « seriously, SO pillowy and soft. I also just posted Buffalo Garlic Knots from Foodie with Family Skillet Baked Pepperoni Garlic Knots from Fifteen Spatulas Stuffed Garlic Knots from Crunchy Creamy Sweet
