Bread is always comforting. These Buttery Herb Garlic Knots are no different. They are soft, buttery, and packed full of flavor. Country music artist Payton Taylor and her Italian family inspired this dish. We all hope our Buttery Herb Garlic Knots become a tradition in your home. While these are baking, check out our full interview with Payton by clicking here.
Buttery Herb Garlic Knots
Equipment
- food processor
Ingredients
- Pizza Dough Recipe in notes.
Southern Maitre d'Hotel Butter
- 6 cloves Garlic
- ½ cup fresh parsley
- 2 6” stem rosemary leaves removed
- 1 tsp thyme
- ½ tsp pepper
- ½ cup butter room temperature
- 3 tbsp melted butter
- ½ cup grated parmesan
Instructions
Southern Maitre d'Hotel Butter
- In a food processor add the garlic. Pulse about three times. Add the remaining herbs and repeat with the food processor. Lastly add the butter and pulse until everything is evenly combined.
Garlic Knots
- Preheat oven to 375 degrees
- Split the pizza dough ball in half.
- On a floured surface roll out each half into a rectangle that is about ½ inch in thick.
- Using a pastry scraper or knife cut each rectangle into ½ inch strips.
- Tie each strip in a knot and tuck the ends underneath. Place on a baking sheet lined with parchment paper.
- Brush each knot with the melted butter and place in the oven. Bake for 20 minutes.
- Remove from the oven and while still warm brush each knot heavily with the Southern Maitre d'Hotel Butter. You can also toss them with the butter in a large bowl like your favorite Italian restaurant instead. Then sprinkle the parmesan all over them!
- Serve warm and freeze any leftovers for another day!
