Buttery Garlic Knots +11 other Thanksgiving Sides

As much as I enjoy turkey and ham, what I’m really after on Thanksgiving Day is the sides. I love stuffing, potatoes, Grandma’s pistachio salad, and rolls. Oh, the rolls. These garlic knots are wonderful and pretty… perfect for Turkey Day or to accompany your favorite soup this week.

Today is October 12th, and that means 12 Bloggers, 12 recipes, 12 ingredients or less. And the topic? Thanksgiving sides!

Timely indeed, and things are looking delicious. The links to the other recipes are at the bottom of the post. Enjoy!

Here’s what I love about garlic knots: they are super buttery and have a lot of flavor. They don’t need any additional butter or jam, so it makes them easy to take with you to dinner or to serve to a lot of people. Just pop them in a bread bowl and they’re ready to go. Plus they are a little different than usual and feel a little fancy. I kind of like fancy now and again. No matter how you cut it, these are tasty.

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Garlic Knots

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• Yield: Makes 12 Rolls 1x

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Ingredients

• 1 cup warm water
• 1 teaspoon yeast
• 1 tablespoon honey or sugar
• 1/3 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried basil
• 3 to 3 1/2 cups all-purpose flour (or half all-purpose and half whole wheat)
• To brush on top:
• 4 tablespoons butter, melted
• 1/4 teaspoon each salt, garlic powder, onion powder
• 1/2 teaspoon dried basil

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Instructions

1. In a large bowl add the warm water, yeast and sugar or honey. Stir to combine and let the mixture rest for 5 minutes. Add the oil, salt, spices, and 1 cup of flour. Stir until well combined. Add 2 more cups of flour and stir until combined and the dough starts to pull away from the edge. Dump the dough out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. Knead for 3 or 4 minutes. Place the dough back in the bowl, cover it, and let it rise for 30 to 40 minutes.
2. After the dough as risen remove it from the bowl and divide it into 12 equal parts. Roll each piece of dough into an 8 to 12 inch long rope and then tie the dough into a simple knot (make a circle with the dough and stick one end through). Place the dough knot on a parchment or baking mat lined baking sheet. Repeat with remaining dough. Cover the dough knots and allow to rise for 40 minutes to 1 hour.
3. Preheat the oven to 350 degrees. Brush the top of the dough knots with the butter and spice mixture and bake for 15 to 20 minutes until the tops are golden brown. Remove from the oven and brush the tops with the butter mixture again. Serve hot.

I spy with my little eye… a missing roll! So good that I couldn’t stay out of them long enough to take a picture of all dozen. Oops!

Here are the other ladies’s recipes too. Making this girl hungry!

• Roasted Kabocha Squash with Balsamic and Feta from Betsylife
• Bacon-Parmesan Spaghetti Squash from Home Cooking Memories
• Roasted Asparagus with Parmesan from The Rebel Chick
• Cheesy Garlic & Herb Pull Apart Bread from Million Moments
• Easy Sweet Potato Casserole from A Night Owl Blog
• Bacon Cranberry Almond Green Beans from Mom Endeavors
• Twice Baked Potatoes from Pink Cake Plate
• Glazed Sweet Potato Fingerlings from See Vanessa Craft
• Herbed Sweet Potato Biscuit Recipe from Around My Family Table
• Cranberry Sauce with Orange and Pineapple from East Valley Mom Guide