Garlic Knots

Prep: 15 mins + rising time | Cook Time: 15 mins | Course: Baked Goods | Yield: 12 

Pizza dough is cut into strips and formed into double knots, rolled in garlic butter and baked before being rolled into more garlic butter. I love homemade pizza dough and always have a couple of pizza-size rounds of dough leftover. Using one of these rounds, you can make these most amazing garlic rolls. Inspired by Jessica @ A Kitchen Addiction https://www.a-kitchen-addiction.com/easy-garlic-knots/ 

½ cup butter, melted

6 cloves garlic, minced

¼ cup parsley, chopped

2 green onions, chopped

¼ tsp salt

Melt butter in a microwave-safe bowl and stir in all other ingredients. Roll a round of pizza dough into a rectangle on a lightly floured surface. Cut into strips lengthwise and roll them a bit to resemble ropes. Tie into a double knot and lay on a baking sheet lined with parchment or a silpat. Allow to rise for about 30 minutes. Preheat oven to 375*. Roll knots into the garlic butter and bake for 12-15 minutes. Test for doneness with an insta-thermometer; minimum temperature should read 190*. Spoon more sauce over hot rolls just before serving.

Pizza Dough link: https://denosdiner.com/baked-goods/homemade-pizza-dough 

Pizza dough recipe also included for your convenience.

Dough:

6 cups flour

2 tsp salt

1 Tbsp yeast

¼ cup sugar

¼ cup olive  oil

2 ½ cups warm water

In a stand mixer, combine the flour, salt, yeast and sugar. Mix to incorporate and add in the oil and water. Mix about 5 minutes as the dough takes on a stretchy feel and begins to pull away from the sides of the bowl.

Spray a bit of oil in the bowl and cover the bowl with plastic wrap. Place in the oven (turned off) with the light on for about one hour. The dough should be about doubled in size. Turn out onto a floured surface and divide the dough into 4 equal pieces (I put one in the fridge/freezer for later). Shape into rounds (or a rectangle), using flour as needed so it's not sticky, and let rise under a kitchen towel (flour sack style) for about 30 minutes.

Store unused pizza dough in the fridge in a gallon zip lock bag for up to 3 days. Store in the freezer for up to 3 months, thawing before use.