Pumpkin Parmesan Garlic Knots
I recently reshared these very popular Garlic Bread “Cinnamon” Rolls on Instagram, which I normally do around this time of year because I think they make for a great Thanksgiving dinner roll alternative. Anyhow, after I shared it, I got to thinking that it’s about time I came up with a new NEW alternative. Those garlic bread rolls are yesterday’s news so to speak. So this year I put on my thinking cap once again and came up with these Pumpkin Parmesan Garlic Knots. Savory pumpkin dough (tis the season after all) shaped into knots and then topped with an addictive garlic butter sauce and of course because that just wasn’t enough, I finished them off with lots of grated parmesan. They’re messy. They’re tasty. And they’re the perfect recipe to try this Thanksgiving. In case you haven’t heard, they’re the new NEW dinner roll.
If you’re looking for a more classic garlic knot, I recommend this post which I serve with a beer cheddar sauce that is to die for. Either route you take (either the classic or the pumpkin) garlic knots are a fun way to freshen up regular ol’ dinner rolls. They make for great appetizers as well. If you have any questions or comments make sure to leave them below.
Pumpkin Parmesan Garlic Knots
Equipment
- Mixer
- Mixing bowl
- Baking sheet
- Saucepan
Ingredients
Dough:
- 1½ cups pumpkin puree
- 2 tablespoons honey
- ½ cup lukewarm water
- 2 tablespoons vegetable oil
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon chili or cayenne pepper
- 4 cups all-purpose flour
Topping:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 garlic cloves finely chopped
- 1 tablespoon fresh parsley finely chopped
- 2 tablespoons grated parmesan
Instructions
- In the bowl of a stand mixer, fitted with the dough hook, combine the pumpkin, honey, water, oil and yeast until evenly incorporated. Add 1 cup of flour along with the salt, garlic, onion, and chili powder and stir until combined. While the machine is running, slowly add as much of the remaining flour as needed to create a smooth and soft dough that pulls away from the sides. Knead on high for about 5 to 7 minutes until soft. Transfer the dough to a lightly oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Allow to rise in a warm spot until doubled in size, about 1 hour.
- Line two baking sheets with parchment paper and set aside. Transfer the dough to a very lightly floured work surface and cut into about 16 to 20 even pieces, depending on the size of knots you want. Cover the dough portions with a kitchen towel. Working with one piece at a time, roll out each into a 6-inch long rope. You only want a very very small amount of flour on the board and your hands. If there is too much flour, the dough will become dry and you won’t be able to roll it out. Carefully form the rope into a knot and place onto the prepared baking sheets. Continue rolling and knotting all the dough, spacing out the pieces about 2 inches apart from one another on the baking sheets. Cover the pans loosely with plastic wrap and a damp kitchen towel and allow to rise for 30 minutes.
- Meanwhile, preheat oven to 400°F. Once the knots have risen, transfer the baking sheets to the oven and bake until puffed up and lightly golden brown, about 18 to 20 minutes. They should be light and sound somewhat hallow when you pick them up.
- To make the topping, place the butter and oil in a small saucepan and set over moderate heat. Once melted, add the garlic and cook, stirring often, until the garlic just begins to brown. Remove from the heat and stir in the parsley. Brush the topping on top of the warm knots and sprinkle with parmesan. Serve with marinara sauce on the side for dipping. Enjoy!
