Brown Butter Herb Garlic Knots.
I might have found the secret for turning someone into a bread person?
Bake your own and smother it with brown butter and fresh herbs.
Yes yes. This HAS to be the way.
The other way is to eat the knots instead of eating the pecan pie that’s sitting on your counter, begging you to take a taste (yeah I said it) but is off limits because it’s going to a party.
Let’s be real: the amount of excuses I’ve concocted in my head that would make it reasonable to delivered said pie to its destination sans two slices is nothing short of horrifying and brilliant.
But you know. Priorities!
Soooo. I photographed these knots a few weeks ago, back when my herb garden was still flourishing in late September and when I couldn’t stop bragging about the amount of herbs I found myself with this past summer.
Seriously. It was almost as impressive as growing as person, considering all the plants I’ve killed previously. Indulge me please.
Anyhoo, since then I have made these three more times because apparently, eating dough tied into knots is another secret on how to become a bread person. Eddie and I cannot stop.
How on earth are these knots adorable?
And how much credibility do I lose by calling knots “adorable?”
I’ve whined and rambled and done everything else that also means whining and rambling for years about how I’m not a bread person, with a handful of exceptions.
And here is another one.
Turns out, garlic knots are EASY. They are like pizza dough but smothered in garlicky butter. And you can dip them in stuff like sauce and cheese.
“Stuff like sauce and cheese.” Impressive right. I KNOW.
But really! I used my favorite garlic bread pizza crust recipe for these knots. If you’re short on time, you can use a store-bought dough and add the brown butter and herbs which would take it over the top and make it taste not-so-store bought. Thanksgiving appropriate, I think so.
P.S. the legit reason for my not loving bread is most likely because I prefer to consume it as a vehicle for cheese, i.e. grilled cheese or pizza or even a bread bowl of (cheese) soup, and not because I’m a pretentious bread-hating lunatic.
Can I tell you an itty bitty secret? I hate that I’m the person now that Thanksgiving has snuck up on. Like, talking about that is annoying enough but having to actually feel it? WAH. Is it because I’m a mom? Because I’m 33? Because I haven’t sufficiently shared enough stuffing and mashed potatoes yet? Tellllll me.
Another itty bitty secret is that I sometimes turn into a bread person on Thanksgiving. I mean, let’s just talk about the WORST day to become a bread person. Ever ever.
There is so much other delicious food I want to consume on Thanksgiving (stuffing is king for me) so it’s not like I REALLY care about bread.
But. I do this terrible yet wonderful thing.
Where if I have remnants left on my plate, of say… a drizzle of gravy and a spoonful of mashed potatoes?
I get a bun or a flakey butter roll or whatever and run a bite of it through the leftovers on my plate.
If that isn’t winning on Thanksgiving, what is?
Brown Butter Herb Garlic Knots
- 1 1/8 cups warm water, about 100-105 degrees
- 3 teaspoons active dry yeast
- 1 1/2 tablespoons honey
- 1 1/2 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
herbed brown butter
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons freshly chopped basil
- 1 tablespoon freshly chopped parsley
- 1/2 tablespoon freshly chopped oregano
- freshly grated parmesan cheese for topping
- In a large bowl, combine the water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups of the flour, the salt, garlic powder and dried basil and oregano, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin, roll it out into a large thin rectangle or oval. Slice the dough into strips. Take each strip and gently “tie” it into a knot, placing it on the baking sheet lined with parchment and repeating with the rest of the dough. Place the towel over the knots and let the baking sheet sit in the warm place for 20 minutes.
- Bake the garlic knots for 20 to 25 minutes, or until golden on top. Remove the sheet from the oven and immediately brush the bread with the brown butter herb mixture. If you want, top with some freshly grated cheese. Serve!
herbed brown butter
- Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and add in the garlic cloves. Continue to whisk for another 30 seconds. Stir in the basil, parsley and oregano.
Did you make this recipe?
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44 Comments on “Brown Butter Herb Garlic Knots.”
I’m not sure what person out there is NOT a bread person… But you’re right, these little beauties will turn them in a moment!!!
I am, definitely, a bread person. I always have been and, I’m assuming, always will be…so, I, obviously, need these!
WAIT STAAAPP – I just had a homemade pizza night and made homemade garlic knots with the extra dough and was pretty impressed with myself and my boyfriends impressed and he’s going to see this and be like Jessica did it better….
womp womp. but I’m excited to try this way with brown butter!
I LOVE homemade garlic knots!! I’m impressed with your knotting skills, mine usually end up looking so bad!
These look delicious! I’ll have to try them soon!
My grandmother made these every holiday.I remember her hands tying the knots slowly and brushing them with butter.My mother wants me to make them this year.
My recipe is in Fannie Farmer.
Wait, who is NOT a bread person? Like, when I was a kid, the bread was all I would eat at Thanksgiving (oh, I’ve learned since then). Of course, if these knots were to appear on the table this year, I might go back to my old ways.
OMG – I’m already a garlic knot addict, and the addition of brown butter sounds amazing! :)
Dani | http://www.styledvariety.com
um Jess? Stuffing is bread…
i highly suggest merging this recipe with Kenji’s method
i love making the pull apart style knots. and they stay hot for a good amount of time with the cast iron.
craving so bad. omg.
You are right! I’m a bread lover now! I was thinking of giving up on bread for a bit but I have got to try this!
These garlic knots look amazing! I’ve never made these at home before but now I definitely want to try!
You don’t need to convince me at all – I am a HUGE bread person!! This looks great!
I was just planning on making pizza for dinner tonight! And these knots would be the perfect compliment to my carb fueled evening.
I’m a bread person even though I’m gluten free! And these look SO good!
now that is some dedication!!
Brown butter makes everything oh so delicious!
Wow these look so yummy!! I must try and make these
massive drooling going on here. These look so good. I miss my overflowing herbs. We just had our first freeze of the year, so it will be a few months before they supple again. But that’s whats the local farm stand is for.
Um Cheese & Stuff is my favorite dipping materials.
mine are also gone – parsley is hanging on, but everything else is done. it stinks!
ooooo these look so good! can’t wait to try. I’ve noticed in a lot of your recipes you use small quantities of fresh herbs…do you have any tips for freezing herbs or making them last longer between recipes?
honestly i don’t have a ton – which is why i was so desperate to grow my own, ha! i finally figured that out this past year, but before that i would keep mine in the fridge with a paper towel wrapped around the edges – seemed to work for a week or so. also, i’ve heard of freezing them in ice cube trays with olive oil!
These look so amazing!! Going to have to try to make them gluten free cause I definitely want some of these — I love bread :) and butter :)
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I made a turkey this week and used that turkey to make a HUGE pan of turkey tetrazzini which I now have too much of and so I’ve invited my neighbors over for an Italian sounding but totally American dish. But I have no bread and couldn’t decide if I could make it to the store or have someone pick something up. Well, no need…I have some bread in the freezer and these knots on the brain and some herbs that have not died yet. PERFECT timing I would say…thank you , thank you, thank you!
i am now super craving tetrazzini!!
these look mouthwatering! I could eat like 10 of these! breads are my weeknnesssss!!! ;-)
Oh my goodness! These sound and look incredibly amazing! I can’t wait to try with the brown butter; would not have thought of using that instead of simple melted butter.
¡Fantástica receta! Fácil de preparar, con buenas fotografías y un resultado final delicioso. Muchas gracias por compartirla con todos/as.
Oh is there anymore basic a food love then warm soft fresh bread and the creaminess of butter and the sweetness of garlic together and it must be hot from the oven. If this isn’t one of your wooden stacks of food death there is something wrong with you. In my house the only problem with a recipe like this is we would have to double it if any were going to actually make the dinner table. I was looking for a recipe for Thanksgiving for the bread course and I think you have ended my search. This will definitely be on the holiday menu I just hope it last long enough to make the table.
Thanks for sharing,
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I made these last night and oh my God! They are wonderful! Thank you so much for sharing the recipe. I was actually FaceTiming with my mom who lives overseas and we were both baking- She was making gingerbread men and I these knots. I kept on gushing about the dough! They are definitely going in the rotation. I’m actually thinking of making them for turkey day to bring to my hosts…
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Wait. There are people that aren’t into bread? These garlic knots look beautiful.
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Very delicious, love it a lot
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