I love fresh baked bread. The warm aroma of baking bread and biting into steaming hot bread are one of life’s simple pleasures. In my world the only thing that beats fresh baked bread is steaming hot garlic bread. There was a time when I made bread from scratch, kneading it with my hands and waiting for it to rise. It was an all day event. These days I don’t have the time nor the inclination to make bread from scratch. I toyed with the idea of purchasing a bread machine, but decided it would be just one more kitchen appliance that would join the ice cream maker, air popper, and other small appliances that are stuffed in my kitchen cabinets.
Then I discovered Bridgeford Frozen Bread Dough. We’ve been having fresh baked bread ever since without the kneading, proofing, and clean up! The dough is meant to be baked either in loaves or as rolls, those are the 2 types I’ve found in my grocer’s freezer. Of course I’ve been experimenting with variations and one of our favorites are Garlic Knots.
I’ve seen versions of garlic knots online that use refrigerated crescent dough, they’re good too, but in my opinion not as good as the Garlic Knots made with the frozen dough. Granted those are a bit easier to make, you just pop the can open, tie into knots, brush with garlic butter, bake, and done. The frozen version takes a bit longer, but at least you don’t have to knead the dough!
Really the major difference is time. Frozen dough needs to thaw and rise, but the extra time is so worth it! I usually thaw the dough in the fridge overnight, just keep it covered so that it doesn’t dry out and form a crust. The dried crust makes the final product have some hard spots. Anyway here’s my recipe, it will make 18 large knots!
To make clean up simple I thaw and let the dough rise on a parchment covered baking sheet. I cover the baking sheets with parchment paper for baking as well.
2 loaves Bridgeford Frozen bread dough, thawed
3/4 stick butter
1 Tbls. minced garlic
1/4 cup fresh parsley, finely chopped
- Thaw dough overnight in the fridge or on the counter away from drafts. Cover the dough so it doesn’t dry up.[spacer height=”20px” id=”2″]
2. Let dough rise about 3-4 hours covered on a counter away from drafts.[spacer height=”20px” id=”2″]
3. With a sharp knife cut dough into 9 strips per loaf.[spacer height=”20px” id=”2″]
4. Tie each strip into a knot and place on your baking sheet. Here’s a quick video I made to show you how to make the knots.
5. Let Knots rest covered and away from drafts for 45 minutes to 1 hour.
6. Pre-heat oven to 400 degrees.
7. Melt butter and stir in garlic and parsley.
8. Generously brush each knot with butter mixture.
9. Bake for 10 minutes.
10. Remove from oven and serve hot.
Here’s a short video I made to show you how to tie the dough strip into a knot.
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