Breads · ALWAYS FREE
Garlic & parsley yeast knots
Soft scratch-made yeast rolls tied into loose knots and brushed with measured garlic-parsley butter after baking.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Stir water, yeast and sugar together; leave 5–10 minutes until foamy. Mix in about 13 ½ oz (385 g) flour, salt and 17 g oil. Knead 8–10 minutes until supple, using some of the reserved 15 g flour only if needed.
- Coat a bowl and hands with the remaining 3 g oil. Cover dough and let rise 60–90 minutes until doubled. Reserve unused handling flour for shaping; do not add unmeasured flour or oil.
- Divide dough into 12 equal pieces. Rest covered 10 minutes. Using the remaining measured flour, roll each into a 22 cm rope, tie one loose overhand knot and tuck the ends underneath. Collect any clean remaining flour into the dough surfaces rather than discarding it.
- Arrange on 2 parchment-lined trays with space to expand. Cover and proof 40–60 minutes until puffy; preheat oven to 375 F /190 C during the final 20 minutes.
- Bake both trays 18–22 minutes, swapping shelves and rotating halfway, until light golden and set through. If baking separately, allow an extra batch's baking time and refrigerate the second tray during the first bake.
- During the final baking minutes, warm all butter and garlic over low heat for 2–3 minutes until fragrant without browning. Take off heat and stir in parsley. Brush and spoon all topping over the hot knots, including garlic solids. Cool 15 minutes before eating.
- The 265-minute allowance includes mixing, both rises, shaping, baking and brief cooling; a cool room or extra batch takes longer. Refrigerate leftovers within 2 hours because of the fresh garlic topping; use within 3–4 days and reheat to 165 F /74 C.
Estimated nutrition
Per serving · 1 of 12- Calories
- 169 kcal
- Protein
- 3.7 g
- Total carbohydrate
- 26.8 g
- Total fat
- 5.1 g
- Total sugars
- 0.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Twelve equal dough portions with equal topping; fermentation losses not modeled. Contains wheat and milk. Vegetarian ingredients only; no cheese or unlisted egg wash.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Garlic & parsley yeast knots: all-purpose flour; water; active dry yeast; granulated sugar; fine salt; olive oil; unsalted butter; garlic; fresh parsley. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
