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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/garlic-knot-rolls-recipe/