Name: Garlic Knot Rolls
Prep time: 40 min
Cook time: 18 min
Total time: 58 min
Yield: 15 servings
Cuisine: American
Ingredients: . For the dough; 4 tablespoons unsalted butter; 1 1/4 cups whole milk; 2 large eggs (lightly beaten); 2 tablespoons granulated sugar; 1 1/2 teaspoons fine salt; 2 1/4 teaspoons instant yeast ((1 packet)); 4 1/2 cups bread flour; . For the garlic coating; 1 stick unsalted butter; 6 cloves garlic (minced); 1/3 cup fresh parsley (minced); 1 1/2 teaspoons garlic powder; 1/2 teaspoon fine sea salt; . For egg wash & finishing; 1 egg egg (lightly beaten); Flaky sea salt ((such as Maldon)); 1/3 cup Parmesan cheese (finely grated); Marinara sauce ((for serving, optional))

Welcome to your new favorite bread recipe! These Garlic Knot Rolls are soft, buttery, and bursting with flavor. Follow along for a delightful baking experience that will fill your kitchen with an irresistible aroma.

Tips for Perfect Knots

Make sure your milk mixture is lukewarm to help activate the yeast. This part’s so satisfying—watch those knots rise!

Serving Suggestions

Serve them warm with a side of marinara sauce for dipping, and enjoy every bite!

Ingredients

Instructions

Prepare the dough:
Step 1

In a small saucepan over medium heat or in a microwave-safe bowl, heat the butter until melted. Add the milk and stir to combine. Remove from heat and let cool until lukewarm (100 to 110°F).
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, shaggy dough forms. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a cohesive dough begins to form. Increase to medium-high speed and knead for 7 to 8 minutes until a soft and smooth dough ball is formed.
Step 3

Lightly spray a large, clean bowl with cooking spray. Place the dough in the bowl, cover the bowl lightly with plastic wrap, and let rise at room temperature until doubled in size, about 90 minutes.
Shape the knots:
Step 4

Spray a 9 by 13-inch light-colored metal baking pan with nonstick cooking spray.
Step 5

Punch down the risen dough and turn out onto a clean work surface. Use a bench scraper to divide into 15 equal pieces (about 70 grams each). Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan. Repeat for all knots.
Step 6

Cover loosely and let rise until puffy and nearly doubled in size, about 45 minutes to 1 hour. The dough is ready when a light press with your finger leaves a small indentation.
Prepare the garlic coating:
Step 7

While the knots rise, make the garlic butter. In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook, stirring often, until fragrant, about 1 to 2 minutes. Stir in the parsley, garlic powder, and salt. Remove from heat.
Bake and finish:
Step 8

Preheat the oven to 400°F.
Step 9

Brush the risen knots gently with the beaten egg. Bake for about 18 minutes, or until golden brown.
Step 10

While still warm, brush generously with garlic butter mixture—it may seem like a lot, but let it soak into every crevice for maximum flavor. If you have any leftover garlic butter, give the knots another brush. Sprinkle with flaky sea salt and Parmesan cheese. Serve warm with marinara sauce, if desired.

Nutrition

Calories: 210, Fat: 10g, Carbs: 28g, Protein: 4g

Variations or substitutions

Feel free to add herbs like oregano or basil to the garlic butter for extra flavor. You can also use different types of cheese for a unique twist!

Storage tips

Store any leftover rolls in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to bring back their delightful texture.

Notes

For a vegan version, substitute the butter and eggs with plant-based alternatives.