Garlic & Cheese Bread Knots.
While it’s the season of soups, delicious sides are also a must on the dinner/supper table. These garlic knots stuffed with garlic, cheese and spices and bread dough flavoured with herbs is so comforting with soups or pastas.
How to make it –
In a bowl, mix 1 tsp sugar and 1 tsp dry yeast in 1/4 cup lukewarm water and leave it to get activated/ get frothy for around 10 mins. If it doesn’t get frothy, discard and start over again.
Mix 1.5 cup all purpose flour with 1/4 cup butter cubes, a tsp salt, 1/3 cup lukewarm water, 1 tbsp fresh or dried rosemary and the activated yeast mix and using a spatula, bring it together. It would be a messy sticky mass.
Sprinkle some flour on the kneading surface and knead the dough for atleast 12 mins or until it becomes smooth. Make a dent with the finger and watch the dough spring right back up. Now the dough is ready 🙂
Now tuck the dough, cover with cling film or moistened muslin cloth and leave it to rest for 1 hour.
Meanwhile for the filling, in a bowl mix – 2/3 cup shredded mozzarella and cheddar (use any cheese or choice), salt and black pepper to taste and 1/3 cup minced garlic. Keep it in the fridge.
The dough should double in size after an hour. Then punch it gently to release air and cut it into equal portions.
Flatten one portion with a rolling pin into a long strip. Layer it with cheese filling. Fold and roll it. Pinch the edges and twist the ends into a knot shape. Repeat with all.
Place them on a baking tray lined with baking sheet. Then cover them with a moist soft cloth for 30 mins.
Brush the buns with milk. Bake it in a pre heated oven for 25 mins or until it turns golden brown at 180 degrees C without fan and 170 degrees C with fan.
In a bowl, mix melted butter, dry herbs of choice, chilli flakes, fresh parsley and brush it on top of baked knots.
Enjoy!
If you like Garlic & Cheese Bread Knots recipe, do let me know in the comments below or connect with me on my Instagram or Facebook handle.
Garlic & Cheese Bread Knots
Ingredients
- 1.5 Cups All Purpose flour (maida)
- 1 Tsp Sugar
- 1 Tsp Dry active yeast
- 1/4+1/3 Cups Water - lukewarm
- 1/4 Cup Butter cubes
- 1/2 Tsp Salt
- 1 Tbsp Rosemary - fresh or dried
- 2/3 Cup Mozzarella and cheddar - shredded or diced
- 1/3 Cup Garlic - minced
- Salt and black pepper to taste
- 1 Tbsp Milk
To brush later
- Melted butter
- Dry herbs
- Red chilli flakes
- Parsley or cilantro
Instructions
- In a bowl, mix 1 tsp sugar and 1 tsp dry yeast in 1/4 cup lukewarm water and leave it to get activated/ get frothy for around 10 mins. If it doesn’t get frothy, discard and start over again.
- Mix 1.5 cup all purpose flour with 1/4 cup butter cubes, half a tsp salt, 1/3 cup lukewarm water, 1 tbsp fresh or dried rosemary and the activated yeast mix and using a spatula, bring it together. It would be a messy sticky mass.Sprinkle some flour on the kneading surface and knead the dough for atleast 12 mins or until it becomes smooth. Make a dent with the finger and watch the dough spring right back up. Now the dough is ready 🙂
- Now tuck the dough, cover with cling film or moistened muslin cloth and leave it to rest for 1 hour.
- Meanwhile for the filling, in a bowl mix - 2/3 cup shredded mozzarella and cheddar (use any cheese or choice), salt and black pepper to taste and 1/3 cup minced garlic. Keep it in the fridge.
- The dough should double in size after an hour. Then punch it gently to release air and cut it into equal portions.
- Flatten one portion with a rolling pin into a long strip. Layer it with cheese filling. Fold and roll it. Pinch the edges and twist the ends into a knot shape. Repeat with all.
- Place them on a baking tray lined with baking sheet. Then cover them with a moist soft cloth for 30 mins.
- Brush the buns with milk. Bake it in a pre heated oven for 25 mins or until it turns golden brown at 180 degrees C without fan and 170 degrees C with fan.
- In a bowl, mix melted butter, dry herbs of choice, chilli flakes, fresh parsley and brush it on top of baked knots.Enjoy!!!
