Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (about 110°F / 43°C)
- 1 tablespoon granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated parmesan cheese (optional)
- Extra chopped parsley (optional)
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add the flour, salt, and olive oil. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled in size.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 12 equal pieces.
- Roll each piece into a rope about 8 inches long and tie into a loose knot.
- Place the knots on the prepared baking sheet.
- Bake for 15–18 minutes until golden brown.
- While baking, mix melted butter, garlic, parsley, salt, and pepper.
- Brush the warm knots with the garlic butter mixture.
- Sprinkle with parmesan cheese and extra parsley if desired.
- Serve warm.
Notes
- Use fresh yeast and warm (not hot) water to ensure proper dough rising.
- Brush the garlic butter immediately after baking for the best flavor absorption.
- Instant yeast can replace active dry yeast without proofing.
- Add dried oregano or basil to the butter for extra Italian flavor.
- Avoid adding too much flour to keep the knots soft and fluffy.
- Prep Time: 20 minutes
- Cook Time: 15–18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 knot
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
