If you’ve ever dreamed of biting into a warm, buttery, garlicky knot of heaven, then this Garlic Knot Rolls with Garlic-Parsley Butter and Parmesan Recipe is exactly the treasure your kitchen needs. Soft, pillowy bread meets rich garlic-parsley butter and a sprinkle of sharp Parmesan to create a heavenly combination that’s perfect for sharing, savoring, or simply indulging in whenever the craving strikes. These garlic knot rolls bring homemade magic that’s guaranteed to delight family and friends alike.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create rolls bursting with flavor. Each component plays a vital role in building the soft texture, aromatic garlic punch, and mouthwatering finish that make these rolls unforgettable.
- Unsalted butter: Used both in the dough and the garlic coating, it adds richness and a golden crust.
- Whole milk: Contributes to a tender crumb and a mellow flavor.
- Eggs: Lightly beaten eggs incorporate moisture and structure to the dough and provide a beautiful egg wash for a shiny finish.
- Granulated sugar: Feeds the yeast and balances savory notes with a hint of sweetness.
- Fine salt: Enhances flavor depth and balances sweetness.
- Instant yeast: The life of the dough, responsible for a perfect rise and fluffy texture.
- Bread flour: Offers the gluten strength necessary for chewy, resilient knots.
- Garlic cloves: Minced fresh for an intense, authentic garlic flavor.
- Fresh parsley: Adds a bright, herbaceous note that lifts the richness.
- Garlic powder: Deepens the garlicky aroma without overpowering.
- Fine sea salt & flaky sea salt: Fine salt is incorporated into the butter mix, while flaky salt adds delightful texture and bursts of seasoning at the end.
- Parmesan cheese: Finely grated for a nutty, salty finish.
- Marinara sauce: Optional for dipping, adding a tangy contrast.
How to Make Garlic Knot Rolls with Garlic-Parsley Butter and Parmesan Recipe
Step 1: Prepare the Dough
Begin by melting your butter and combining it with the whole milk, then allow this mixture to cool until lukewarm. This temperature is perfect to gently awaken the yeast without killing it. Into your mixer bowl, add the lukewarm milk-butter mixture, lightly beaten eggs, sugar, salt, and instant yeast. Start blending these together before gradually adding half the bread flour. Once incorporated, add the rest of the flour and knead for 7 to 8 minutes until your dough is smooth, elastic, and ready to rise.
Step 2: First Rise
After kneading, transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and set it aside to rise in a warm spot. This stage takes about 90 minutes or until the dough has doubled in size. This rise is crucial for developing the fluffy texture that makes garlic knot rolls so irresistible.
Step 3: Shape the Knots
After your dough has risen beautifully, gently punch it down to release the air. Spray a 9×13-inch baking pan with oil to prevent sticking. Divide the dough into 15 equal pieces, roughly 70 grams each for uniformity. Roll each piece into a 9-inch rope, then tie each rope into a charming knot. Arrange the knots evenly in the prepared pan, cover again, and let them rise once more for 45 to 60 minutes until puffed and soft.
Step 4: Make the Garlic-Parsley Butter
While the knots are rising the second time, melt a stick of unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté gently until fragrant—this step infuses the butter with deep garlic notes. Stir in minced parsley, garlic powder, and fine sea salt, then remove from the heat. This luscious mixture will bring those knock-your-socks-off flavors to every roll.
Step 5: Bake the Knots
Preheat your oven to 400°F (200°C) so it’s ready to give your knots a golden crust. Brush each knot with lightly beaten egg for an inviting shine and help the rolls develop a rich color as they bake. Bake for approximately 18 minutes or until they turn a perfect golden brown—crispy outside, soft inside.
Step 6: Final Touches
The moment of truth: while the rolls are still warm from the oven, brush them generously with your fragrant garlic-parsley butter. Sprinkle flaky sea salt over them for delightful bursts of texture and seasoning, then crown each knot with a shower of finely grated Parmesan cheese. Serve immediately, optionally alongside a bowl of marinara sauce for dipping, and watch these garlic knot rolls disappear fast.
How to Serve Garlic Knot Rolls with Garlic-Parsley Butter and Parmesan Recipe
Garnishes
Simple garnishes can elevate these rolls even further. Freshly chopped parsley sprinkled on top adds a fresh pop of color and flavor. A light dusting of extra Parmesan or a sprinkle of red pepper flakes can bring a mild heat and complexity. Even a drizzle of extra garlic butter just before serving takes them over the edge.
Side Dishes
These garlic knot rolls pair beautifully with soups and salads. Think classic tomato soup, creamy mushroom bisque, or a crisp Caesar salad. They also complement any Italian-inspired meal, from pasta dishes to a hearty lasagna or chicken Parmesan. The rolls soak up sauces effortlessly, making every bite an experience.
Creative Ways to Present
Serving these garlic knot rolls in a rustic basket lined with a soft towel adds warmth and charm to any table setting. For a party, arrange them on a wooden board with small bowls of dipping sauces like marinara, pesto, or herbed olive oil. You can even create mini sliders by slicing a knot in half and filling it with mozzarella and fresh basil for a delightful twist.
Make Ahead and Storage
Storing Leftovers
If you have any garlic knot rolls leftover, store them in an airtight container at room temperature for up to two days. This keeps them soft and fresh while preserving that irresistible garlic-parsley butter flavor.
Freezing
To freeze, lay the fully baked and cooled knots on a baking sheet so they don’t touch, freeze until solid, and then transfer to a sealable freezer bag. They keep well for up to 3 months. When you’re ready to enjoy them again, thaw at room temperature.
Reheating
Reheat your garlic knot rolls in a preheated 350°F (175°C) oven for about 10 minutes to refresh their softness and bring the garlic butter aroma back to life. A quick microwave zap works too, but the oven method preserves the texture best.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but bread flour is preferred because it develops more gluten, giving the knots their chewy, airy texture. All-purpose flour will still work but may result in softer, less structured knots.
Is it possible to make these rolls without a stand mixer?
Absolutely! You can mix and knead the dough by hand. It just takes a little elbow grease—knead on a floured surface for about 10 minutes until the dough is smooth and elastic.
Can I prepare the dough the night before?
Yes, for convenience, you can refrigerate the dough after the first rise. Cover it tightly and let it rest overnight. Just allow it to come to room temperature and rise again slightly before shaping and baking.
What if I don’t have fresh parsley?
Dried parsley can be used in a pinch, but fresh parsley really brightens the garlic-parsley butter. If using dried, use about one-third the amount, and add it to the melted butter off the heat to preserve its flavor.
Can these garlic knot rolls be made vegan?
With a few swaps—plant-based butter, a non-dairy milk like almond or oat milk, and an egg substitute like flax egg—you can enjoy a vegan version. The texture and flavor might vary slightly but will still be delicious.
Final Thoughts
Making the Garlic Knot Rolls with Garlic-Parsley Butter and Parmesan Recipe is a rewarding experience that fills your home with irresistible aromas and fills your table with crowd-pleasing warmth. These rolls offer a perfect balance of soft bread, savory garlic, fresh herbs, and cheesy goodness that’s just waiting to become your new favorite comfort food. Don’t hesitate—tie those knots, brush on the butter, and enjoy every delicious bite!
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Garlic Knot Rolls with Garlic-Parsley Butter and Parmesan Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 58 minutes
- Yield: 15 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Description
These Garlic Knot Rolls are soft, buttery, and packed with garlic and Parmesan flavor. Perfect as a side for pasta or enjoyed on their own with marinara sauce for dipping, these homemade garlic knots bring a fresh-baked warmth to your table.
Ingredients
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 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
Finishing & Garnishes
- 1 egg, lightly beaten (for egg wash)
- Flaky sea salt (such as Maldon)
- 1/3 cup Parmesan cheese, finely grated
- Marinara sauce (optional, for serving)
Instructions
- Prepare the dough: Melt 4 tablespoons of butter and mix with whole milk; allow it to cool to lukewarm temperature. In a mixer, combine this mixture with the beaten eggs, sugar, salt, and instant yeast. Add half of the bread flour, mix to combine, then add the remaining flour. Knead the dough for 7–8 minutes until it is smooth and elastic.
- First rise: Place the dough in a greased bowl and cover it. Let the dough rise in a warm place until it doubles in size, approximately 90 minutes.
- Shape the knots: Lightly spray a 9×13 inch pan with cooking spray. Punch down the dough and divide it into 15 equal pieces, about 70 grams each. Roll each piece into 9-inch ropes and tie them into knots. Arrange the knots in the pan, cover, and allow them to rise again for 45–60 minutes until puffy.
- Prepare garlic butter: In a saucepan, melt 1 stick of butter over medium heat. Add minced garlic and cook until fragrant, about 1–2 minutes, being careful not to brown the garlic. Stir in fresh parsley, garlic powder, and sea salt. Remove from heat and set aside.
- Bake the knots: Preheat your oven to 400°F (200°C). Brush each knot with the lightly beaten egg wash to promote a golden brown crust. Bake for 18 minutes or until the knots are golden brown and cooked through.
- Finish and serve: When the rolls are warm from the oven, brush them generously with the prepared garlic butter. Sprinkle with flaky sea salt and finely grated Parmesan cheese. Serve warm with marinara sauce on the side for dipping if desired.
Notes
- Ensure the milk and butter mixture is lukewarm before adding yeast to activate it properly without killing it.
- Instead of freshly minced garlic, you can use garlic powder in the coating, but fresh provides better aroma.
- Letting the knots rise twice makes them soft and fluffy inside.
- Use a stand mixer with a dough hook for easier kneading, or knead by hand if preferred.
- Flaky sea salt is optional but adds a lovely crunch and burst of saltiness on top.
- For crispier knots, bake a little longer but monitor to avoid burning the garlic butter topping.
- These rolls are best enjoyed fresh but can be reheated wrapped in foil to retain softness.
