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
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 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.
