Garlic Knot Buns

Votes: 1

Time: 20 min.
Complexity: easily
Quantity: 8 buns

Garlic knots were invented by an American pizzeria using leftover pizza dough. They were formed into knots, baked, brushed with aromatic oil, and sold inexpensively or served as a complimentary gift with more expensive orders. However, these buns are so delicious and easy to make that you don't have to wait for pizza scraps to appear; you can bake them using the whole dough. It's much easier to use store-bought yeast dough. Form small knots, bake in the oven, brush with spiced butter, and sprinkle with grated Parmesan cheese.

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.

Ingredients for the recipe:

220 g chilled pizza dough
4 tbsp (60 g) butter
2 large cloves garlic, minced
1 pinch red pepper flakes
2 tsp finely chopped parsley
Grated Parmesan cheese for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, butter, garlic, red pepper flakes, parsley, Parmesan cheese

Cooking the dish according to the recipe:

Preheat oven to 260°C.

Divide the dough into 8 equal pieces. Using your hands, form each piece into a 15 cm (6 in) rope, then tie each into a knot. Place the ropes on a parchment-lined baking sheet. Bake until golden brown, 7-8 minutes.
Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, red pepper flakes, and 1/4 teaspoon salt and cook, stirring frequently, until the garlic is light golden, about 3 minutes. Remove from heat and stir in the parsley.