Garlic Knot Rolls Recipe

Introduction

Garlic knot rolls are soft, buttery, and packed with rich garlic flavor. These twisted bread rolls are perfect as a snack or a side with your favorite pasta dish. They are easy to make and irresistible fresh from the oven.

Ingredients

• 4 tablespoons (57 grams) unsalted butter
• 1 1/4 cups (296 grams) whole milk
• 2 large eggs, lightly beaten
• 2 tablespoons (25 grams) granulated sugar
• 1 1/2 teaspoons fine sea salt
• 2 1/4 teaspoons (1 packet) instant yeast
• 4 1/2 cups (572 grams) bread flour
• 1 stick (113 grams) unsalted butter
• 6 cloves garlic, minced
• 1/3 cup fresh parsley, minced
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon fine sea salt
• 1 egg, lightly beaten
• Flaky sea salt, such as Maldon
• 1/3 cup Parmesan cheese, finely grated
• Marinara sauce, for serving (optional)

Instructions

1. Step 1: In a small saucepan over medium heat or in a microwave-safe bowl, melt 4 tablespoons butter. Add the milk and stir to combine. Remove from heat and let cool until lukewarm (115-120°F).
2. Step 2: In the bowl of a stand mixer, combine the milk mixture, two eggs, sugar, salt, and yeast. Add about half of the flour and stir with a wooden spoon until a rough dough forms.
3. Step 3: Attach the dough hook, turn to medium-low speed, and gradually add remaining flour, kneading until a cohesive dough forms. Increase to medium-high speed and knead 7-8 minutes until soft and smooth.
4. Step 4: Lightly spray a large bowl with cooking spray. Place dough in bowl, cover lightly with plastic wrap, and let rise at room temperature until doubled, about 90 minutes.
5. Step 5: Spray a 9×13-inch light-colored metal baking pan with nonstick spray. Punch down dough and divide into 15 equal pieces (about 70 grams each).
6. Step 6: Roll each piece into a ball, then into a 9-inch rope. Tie each rope into a knot, tucking ends underneath, and place in pan. Repeat for all knots.
7. Step 7: Cover loosely and let rise until puffy and nearly doubled, 45 minutes to 1 hour. Dough is ready when a light finger press leaves a small indentation.
8. Step 8: While knots rise, melt 1 stick butter in saucepan over medium-low heat. Add garlic and cook, stirring, until fragrant (1-2 minutes). Stir in parsley, garlic powder, and 1/2 teaspoon salt. Remove from heat.
9. Step 9: Preheat oven to 400°F. Brush risen knots gently with the beaten egg. Bake about 18 minutes until golden brown.
10. Step 10: While warm, brush knots generously with garlic butter, allowing it to soak in. If leftover garlic butter remains, brush again. Sprinkle with flaky sea salt and Parmesan cheese. Serve warm with marinara sauce if desired.

Tips & Variations

• For extra flavor, use fresh herbs like basil or oregano in place of parsley.
• Brush knots with garlic butter multiple times after baking for a richer taste.
• Use bread flour for best texture, but all-purpose flour can be substituted if needed.
• Make mini garlic knots by dividing dough into smaller pieces for bite-sized treats.

Storage

Store garlic knot rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked rolls wrapped tightly in foil or plastic wrap for up to 1 month. Reheat in a 350°F oven for 10-12 minutes until warmed through and crispy on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the other ingredients.

Can I prepare the dough ahead of time?

Absolutely. Once kneaded, you can refrigerate the dough covered for up to 24 hours. Let it come to room temperature and finish the rising steps before shaping and baking.

Garlic Knot Rolls Recipe

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★★★★★

4.5 from 83 reviews

These Garlic Knot Rolls are soft, fluffy, and packed with buttery garlic flavor. Perfectly shaped into knots and baked to a golden brown, they are brushed with a fragrant garlic butter mixture and sprinkled with Parmesan cheese and flaky sea salt. Serve them warm alongside marinara sauce for a delicious appetizer or side dish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 45 minutes
• Yield: 15 garlic knot rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 4 tablespoons (57 grams) unsalted butter
• 1 1/4 cups (296 grams) whole milk
• 2 large eggs, lightly beaten
• 2 tablespoons (25 grams) granulated sugar
• 1 1/2 teaspoons fine sea salt
• 2 1/4 teaspoons (1 packet) instant yeast
• 4 1/2 cups (572 grams) bread flour

Garlic Butter Coating

• 1 stick (113 grams) unsalted butter
• 6 cloves garlic, minced
• 1/3 cup fresh parsley, minced
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon fine sea salt

Topping & Finishing

• 1 egg, lightly beaten (for egg wash)
• Flaky sea salt, such as Maldon
• 1/3 cup Parmesan cheese, finely grated
• Marinara sauce, for serving (optional)

Instructions

1. Prepare the dough: In a small saucepan over medium heat or a microwave-safe bowl, melt 4 tablespoons of butter. Add the whole milk and stir to combine. Remove from heat and let cool to lukewarm (115-120°F). In the bowl of a stand mixer, combine the lukewarm milk mixture, 2 lightly beaten eggs, sugar, salt, and instant yeast. Stir in about half of the bread flour with a wooden spoon until a rough dough forms. Attach the dough hook and knead on medium-low speed gradually adding remaining flour until dough forms. Increase speed to medium-high and knead for 7-8 minutes until smooth and elastic.
2. First rise: Lightly spray a large bowl with cooking spray. Place the dough in the bowl, cover loosely with plastic wrap, and let it rise at room temperature for about 90 minutes or until doubled in size.
3. Shape the knots: Spray a 9×13-inch light-colored metal baking pan with nonstick spray. Punch down the risen dough and transfer to a clean surface. Divide the dough into 15 equal pieces (about 70 grams each). Roll each piece into a ball, then roll into a 9-inch-long rope. Tie the rope into a knot, tucking the ends in, and place in the prepared pan. Repeat for all pieces.
4. Second rise: Cover the pan loosely and let the knots rise at room temperature until puffy and nearly doubled, about 45 minutes to 1 hour. The dough is ready when a light press leaves a small indentation.
5. Make garlic butter: While the dough rises, melt 1 stick of butter in a small saucepan over medium-low heat. Add minced garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat and stir in minced parsley, garlic powder, and salt.
6. Preheat and egg wash: Preheat oven to 400°F. Brush the risen knots gently with the beaten egg to create a glossy finish.
7. Bake the knots: Bake the garlic knots in the preheated oven for about 18 minutes, until golden brown on top.
8. Glaze and finish: Remove the knots from the oven and while still warm, brush generously with the garlic butter mixture, making sure to coat every crevice for maximum flavor. If any garlic butter remains, brush them a second time. Sprinkle with flaky sea salt and grated Parmesan cheese. Serve warm with optional marinara sauce.

Notes

• Letting the dough rise in a warm environment helps yeast activate and yield a fluffy texture.
• Use light-colored metal pans to prevent over-browning on the bottom.
• Freshly minced garlic and parsley add bright and fresh flavor to the garlic butter coating.
• Flaky sea salt adds a crunchy, savory finish that complements the garlic and cheese.
• You can prepare the dough a day ahead and refrigerate overnight; bring to room temperature before shaping and second rise.
• Serve these knots warm for best flavor and texture.

Keywords: garlic knots, garlic rolls, garlic bread, pull apart bread, Italian bread, buttery garlic knots