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?
- 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
- 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!
- 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.
Pillows of love!