Ingredients Serving: 15 to 20 pieces
For the Dough
- 4 cups of all-purpose flour
- 1 package of active yeast or 2 1/4 tsp
- 1 tsp salt
- 1 1/2 cups of non-dairy milk (i used soy)
- 1/4 cup maple syrup or agave
Garlic Butter
- 3/4 cup vegan butter, melted
- 8 cloves of garlic, minced (the more the better)
- 1/3 cup fresh parsley, chopped
- 2 tsp Italian seasoning
- 1 rsp garlic powder
- salt and fresh ground pepper to taste
Toppings
- vegan parmesan
- fresh parsley, vhopped
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Instructions
In a stand mixer or large bowl, whisk together the flour, active yeast and salt. Then add the non-dairy milk and maple syrup.
Mix together until well combined and dough begins to form a ball. Then place the ball in a greased bowl and cover with a towel (in a warm area is best) and let it rise for about 1 hour and 30mins.
While the dough is rising make the garlic butter sauce by mixing all the ingredients together and set aside.
Once the dough has doubled in size, preheat oven to 400f. Then on a floured surface roll dough out into a rectangle. Cut dough into 4 strips, then cut the strips into 3 to 4 pieces each. You should be left with about 15 to 20 small pieces depending on how large you like your garlic knots to be.
Next take each piece and roll into a rope about 7 inches long and then tie into a knot. Then place on a parchment lined baking trey. Repeat this until you have no more dough pieces.
Brush the knots with the garlic butter sauce, make sure to leave some remaining sauce for when you take the knots out of the oven.
Bake for about 15-20 minutes or until a nice golden brown.
Remove from over and brush with the remaining garlic butter sauce and sprinkle with some parmesan and serve warm. Enjoy.
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