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garlic knots

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These garlic knots are tasty homemade soft yeast rolls with garlic butter and a sprinkle of Parmesan. They are easy to make and delicious with any Italian cuisine or pasta meal. These fun and easy rolls are one of our favorites. They are a cinch to make, but if time is short, you can substitute ready-made pizza dough or canned biscuit dough. I love to serve them with baked spaghetti, pasta e fagioli, and Italian chopped salad.

yield 12 serving(s)
prep time 20 Min
cook time 2 Hr 15 Min
method Bake

Ingredients For garlic knots

  • ROLL DOUGH
  • 1 1/2 c
    warm water warmed to 110 degrees f
  • 1 Tbsp
    granulated sugar
  • 2 1/4 tsp
    active dry yeast (1 packet)
  • 3 1/2 c
    all purpose flour (or bread flour or mix of both)
  • 1 tsp
    kosher salt
  • 1 Tbsp
    olive oil
  • GARLIC HERB BUTTER
  • 6 Tbsp
    unsalted butter
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried parsley
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    dried basil
  • 3 Tbsp
    freshly grated parmesan cheese
  • marinara sauce (optional)

How To Make garlic knots

  • 1
    Warm the water in the microwave until it is 110 degrees. Use a digital food thermometer to read the temperature as you warm it. Gently whisk the water, sugar, and yeast. Cover the measuring cup or bowl with plastic wrap and let it be for about 7-10 minutes for the yeast to bloom.
  • 2
    Add the bloomed yeast and 1 cup of flour to the stand mixer bowl. Attach the dough hook and turn the mixer on low. Beat for about 1 minute. Scrape down the sides of the bowl. Add the remaining flour and beat on medium for about 2 minutes or until the dough starts to pull away from the sides. If the dough is too wet, add a teaspoon of flour at a time.
  • 3
    Let the machine knead the dough for about 5 minutes at speed level 2 or low. Coat a large bowl with olive oil. Transfer the dough to the bowl and turn to coat it with the oil. Cover the bowl with plastic wrap and let the dough rise to double in size. This can take 1-2 hours.
  • 4
    Melt the butter in a saucepan over low heat. Stir in the dried oregano, dried parsley, garlic powder, dried basil, and salt.
  • 5
    Gently punch the dough down. Now, gently roll out or pat out the dough into a 15-inch rectangle onto a lightly floured surface. Using a pizza cutter, divide the dough into twelve even pieces. Roll each piece into a rope, tie them into a knot, and place them on a parchment-covered baking sheet, tucking the ends under. Leave about 1 1/2 inches of space between each knot for rise.
  • 6
    Preheat oven to 400 degrees. Cover baking sheet with parchment paper or silicone baking mats.
  • 7
    Brush the knots with half of the melted butter mixture, cover them, and let them rise for about 30 minutes. Bake for about 13 minutes or until lightly browned. Brush with the remaining butter mixture and sprinkle with Parmesan cheese. Serve with warm marinara.
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