What’s better than buttery garlic bites? Nothing I tell ya! I can’t tell you how many times we have rolls at family dinner and I feel bad because I just ate five…or maybe 13 rolls because they’re just that good. These buttery garlic bites will satisfy your carb craving and taste just as amazing, if not better.
The other day all I wanted were some rolls, but I did not have the time to make hour three hour rolls I usually make. Plus, those make like six dozen. I just wanted a little bowl of bites sized rolls with a delicious flavor.
Being summer time, mosquitos are everywhere. I read all the time that if you eat garlic it helps repel the mosquitos from biting you. Who doesn’t love a hint of garlic added to their buttery treat? I know I sure do. Than to add parsley for addition flavor you won’t be able to put the bowl down.
Make these simple treats today, kick off your shoes and enjoy a bowl of buttery garlic bites. You won’t regret it (okay you might) but you’ll enjoy each and every bite.
- 1 14-oz store-bought pizza dough, at room temperature
- All purpose flour, for rolling out dough
- 1 Tbls olive oil
- 2 Tbls butter
- 2 cloves garlic
- 1 Tbls finely chopped parsley
- Salt
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Divide the dough in half, keeping half covered under a kitchen towel. Roll out the other half on a lightly floured surface with a rolling pin, creating a 10-inch square. If the dough is very stiff, use your hands to stretch it.
- Cut the 10-inch square in half with a sharp knife or pizza wheel to form two rectangles. Cut each rectangle into 8 strips (the cuts should be made so that the strips are shorter and thicker, rather than longer and thinner).
- Tie each strip into a double knot and then arrange the knots on the lined baking sheets. Cover them with a kitchen towel while you repeat the rolling, cutting and tying process with the second half of the dough.
- Bake for 12 minutes or until golden brown and fully cooked.
- While knots bake, grate the garlic cloves using a Microplane and combine with olive oil and butter in a small sauce pan over low heat. Cook just until butter has melted and mixture is warmed. Remove from heat and stir in chopped parsley.
- Immediately after baking, brush the baked knots with the garlic mixture and sprinkle with kosher salt. Serve warm.
