Simple Garlic Knot Buns
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Quantity: 10 buns
Complexity: easily
Quantity: 10 buns
Use store-bought pizza dough to make these delicious garlic knot-shaped buns, perfect as an appetizer or as a lunch bread substitute. The dough knots are baked in a cast-iron skillet and basted twice during baking with melted garlic butter (both dried and fresh). Sprinkle the finished buns immediately with grated Parmesan cheese and coarse salt and serve warm.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g fresh pizza dough
- 3 tbsp salted butter, melted
- 3 tbsp. l. olive oil
- 1 teaspoon coarse salt
- 0.5 tsp garlic powder
- 3 cloves garlic, crushed
- 1/4 tbsp. freshly grated parmesan
- 2 tbsp fresh parsley, chopped
- 1 tbsp sea salt flakes
- Premium flour for working with dough
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Cooking the dish according to the recipe:
- Lightly flour a work surface. Form the pizza dough into a disk and lightly flour both sides. Cut the dough into 10 equal pieces.
- Form one piece of dough into a 20 cm long rope. Tie the rope into a knot (make a loop in the center of the rope and pull one end through the loop to form a tight knot). Place the knot in a 20 cm diameter cast iron skillet. Repeat with the remaining nine pieces of dough.
- Cover the pan with a clean towel and place in a warm place for 1-2 hours. After proofing, the dough should look slightly puffy.
- Preheat oven to 200°C.
- In a small bowl, combine melted butter, olive oil, coarse salt, garlic powder, and fresh garlic. Generously coat each knot with the oil mixture, being careful to leave the fresh garlic at the bottom of the bowl.
- Bake the buns for 25-30 minutes. Carefully remove the pan from the oven and drizzle the buns with the remaining garlic butter. Return the pan to the oven and bake until the knots are deep golden and the garlic is caramelized, another 15 minutes.
- Sprinkle the knots with Parmesan, parsley, and sea salt. Serve immediately.
Categories:
recipe / Pan / Dinner / Main courses / Side dishes / Bakery / Savory pies and buns / Scott Conant
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