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Bread’s reputation has fluctuated in recent years with the popularity of low-carb and gluten-free diets, but for many of us homemade bread remains irresistible. These Buffalo Garlic Knots are a perfect example: familiar garlic knots taken up a notch with bold, spicy buffalo garlic sauce. They bake up with a slightly chewy exterior and a tender crumb, brushed before and during baking with a vibrant Garlic Buffalo sauce that soaks into the dough and creates an addictive, savory bite.
These knots are flavorful enough to transform leftovers—try splitting one and making a spicy turkey slider after Thanksgiving. The heat is present but balanced, and the garlic-buffalo coating gives each knot a glossy, deeply colored finish that’s as appealing to the eye as it is to the palate.
Cook’s Notes
- Using store-bought buffalo sauce will work, but the homemade Garlic Buffalo Sauce gives a brighter, more balanced flavor.
- Pre-made dough (pizza dough, frozen bread dough, etc.) can be substituted. Baking time may vary depending on dough hydration and size—watch the knots as they bake.
- Size options: this recipe yields about 32 three-bite knots. For one-bite knots divide into 48 pieces; for larger sandwich-style rolls divide into 24 pieces. Smaller knots bake in roughly 12 minutes; three-bite knots follow the recipe times; larger knots take closer to 20 minutes. The best indicator of doneness is that the exterior feels dry to the touch, which means the sauce has baked into the rolls.
- Brush the knots generously with sauce before baking and again about 5–7 minutes into baking. The first brush helps flavor and color the dough; the second brush should be done once the knots have puffed and the exterior has set enough that it won’t collapse under more sauce. Return to the oven to finish baking until set and dry to the touch.
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Buffalo Garlic Knots
Rebecca Lindamood
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Ingredients
- 4 cups all purpose flour 1 pound, 1 ounce by weight
- 2 tablespoons potato flour or 1/4 cup dried instant potato flakes
- 1/4 cup nonfat dry milk
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 1 1/3 cups lukewarm water
- 3 tablespoons olive oil
To brush the knots:
- 1 1/2 cups Homemade Garlic Buffalo Sauce or purchased Buffalo Sauce
Instructions
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Line two half-sheet pans with parchment paper and set aside.
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Combine all dough ingredients in the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl. Mix until a shaggy dough forms and pulls away from the sides. If using a stand mixer, continue mixing until the dough is smooth and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead until smooth and elastic. Place the dough in a bowl, cover with a clean tea towel, and allow it to rise in a warm, draft-free place until puffy and doubled in bulk, about 1½ hours.
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Turn the dough out onto a clean surface. Divide into two pieces, then halve repeatedly until you have 32 equal pieces. Working one piece at a time, roll each into a snake about the thickness of your pinky and at least 6 inches long. Tie a simple knot and place on a prepared sheet pan. Fit about 16 knots per pan with room for rising. Cover with a towel and let rise until puffy while preheating the oven to 400°F (205°C).
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Whisk the Garlic Buffalo Sauce and brush each knot very generously so sauce coats and drips a bit. Bake for 7 minutes, until the rolls are puffy and beginning to set. Remove from the oven, whisk the sauce again, and brush the knots generously a second time. Return to the oven and bake another 10–13 minutes, for a total of 17–20 minutes, until the rolls are fully set, dry to the touch, and a deep orange color. Let rest at least 3 minutes before serving or transferring to a serving dish.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using ingredients you actually use if needed.
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