White Cheddar Garlic Knots are light, buttery and full of fabulous garlic flavor. Serve these little bread rolls as an appetizer or alongside any meal.
Anytime there’s a get together or party, I always volunteer for the appetizers. They are my favorite! Garlic Knots are always a hit with my family, so I thought they would be an amazing kick off to the Wayfair 15- Course Meal. I added in some white cheddar cheese and I have to say this garlicky goodness is going to knock your socks off!
I started with just a simple yeast dough. Always make sure your yeast is fresh.
After allowing the dough to rise, it is rolled out and cut into strips.
Roll the dough strips into ropes and then tie them into a knot. They don’t have to be perfect, just close to the same size. Place them on lined baking sheets about 2 inches apart and let them rise again.
Here’s how they look just before going into the oven.
After baking, gently brush the rolls with homemade garlic butter.
These White Cheddar Garlic Knots are fabulous right out of the oven or served at room temperature, making them an ideal appetizer for parties.
I don’t even want to admit how many of these I ate. They are just so darn good, I kept going back for more.
I think you will find them just as irresistible as my family did!
- 1 cup warm milk (85-90 degrees)
- 1 tablespoon melted butter
- 1 package Platinum Red Star Yeast
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 2 cups all purpose flour + 1/2 cup for rolling and shaping
- 1 cup shredded white cheddar cheese
- 1/2 cup salted butter
- 2 teaspoons minced garlic
- 2 tablespoons fresh parsley, minced
- 2 teaspoons fresh thyme
- 1/2 teaspoon Kosher salt
- Add warm milk, butter, sugar and yeast to a large bowl and stir to combine. Set aside about 5 minutes or until yeast starts to bubble. Add salt, 2 cups of flour and shredded cheddar. Stir until combined.
- Scrape dough onto a well floured surface. Knead 3 to 5 minutes or until dough is no longer sticky.
- Cover and set aside in a warm place to rise for an hour our until doubled.
- Punch dough down and divide into 2 sections. Roll each section to about a 10 to 12 inch rectangle (mine was more of an oval).
- Use a pizza cutter to cut into 1 inch strips. Cut each strip in half.
- Roll each strip into a rope shape and loop together and tie in a knot. Place on a lined baking sheet (I love using a Silpat) about 2 inches apart. Repeat with remaining dough.
- Cover and allow to rise for one hour or until doubled in size.
- Preheat oven to 400 degrees.
- Bake rolls for 12-15 minutes or until golden brown.
- While the rolls are baking prepare the garlic butter.
- Add butter to a small skillet or saucepan and place over low heat. Add garlic and cook 5 minutes, stirring often. Add parsley and fresh thyme, stirring to combine.
- Brush garlic butter over rolls as soon as they come out of the oven. Sprinkle lightly with Kosher salt. Serve warm or at room temperature.