giant cheese stuffed garlic knots
Directions
- 1Whisk the warm water, yeast, and sugar in a bowl and let sit for 5 minutes (it should bubble a bit, if not, start over).
- 2Add in the olive oil, salt, garlic powder, oregano, and half of the flour. Mix a bit and then add in the rest of the flour.
- 3Knead the dough for 5 minutes.
- 4Add dough back to bowl and cover, let rise in a warm area for 1-2 hours or until it's doubled in size.
- 5Once ready, shape the dough into a log and cut into strips.
- 6Lengthen each strip into a little log and then roll it out so it's flat enough.
- 7Add cheese in a line in the middle and then roll it over so that it's a "log" filled with cheese.
- 8Tie it into a knot.
- 9Place on baking sheet and let rest again for 30-45 minutes.
- 10Melt butter, add in the garlic, seasoning, and salt. Use about 3/4 of this mixture and save the rest for after the knots come out of the oven.
- 11Bake knots for 20-23 minutes at 400°F (200°C).
- 12Once out of the oven, use remaining butter mixture and top with Parmesan and parsley.
Ingredients
- 1.33 cup warm water
- 2.25 tsp instant yeast
- 1 tbsp sugar
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp oregano
- 3.5 cup all-purpose flour
- mozzarella cheese
- 5 tbsp unsalted butter
- 3 garlic cloves, minced
- 1.5 tsp Italian seasoning
- 0.25 tsp salt
- 1 egg
- 0.25 cup grated Parmesan
- 2 tbsp parsley
Equipment
bowlwhiskgraterdough scraperbaking sheetbrushoven
Tips
- It's better to start slow with the flour and gradually add.
- Knead the dough for 5 minutes and only add a tablespoon of flour at a time if needed.
- Let dough rise in a warm area for 1-2 hours or until it's doubled in size.
- Optional: beat the egg and use it as egg wash on top of the garlic knots for a more golden color. Just be careful of not cross-contaminating when saving the remaining garlic butter for after.
- Optional: add a mixture of mozzarella and Parmesan under each roll so that it has a crispy cheese layer at the bottom! Make sure to use a bit of oil to prevent it from burning the cheese.
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