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If you have a soft spot for warm, buttery, garlicky breads that make every meal feel like a special occasion, this Garlic Knot Rolls Recipe will quickly become one of your all-time favorites. These soft, pillowy rolls boast a perfectly golden crust, infused with a rich garlic butter that mingles with fresh parsley and a sprinkle of Parmesan cheese, transforming simple ingredients into pure comfort food magic. Whether served alongside a hearty pasta or enjoyed dipped into a tangy marinara sauce, these garlic knot rolls will have everyone asking for seconds—and you’ll love how straightforward and rewarding this recipe is to make from scratch.
Ingredients You’ll Need
Simple ingredients come together in this Garlic Knot Rolls Recipe to create a symphony of flavors and textures. Each element plays a vital role—the yeast brings lightness, the butter lends richness, and the fresh garlic and parsley heighten the aromatic appeal.
- Unsalted butter (4 tablespoons): Melts beautifully with milk to create a tender dough base.
- Whole milk (1 1/4 cups): Adds moisture and richness to the dough.
- Large eggs (2, plus 1 for wash): Provide structure and a lovely golden sheen after baking.
- Granulated sugar (2 tablespoons): Feeds the yeast for a perfect rise and a touch of sweetness.
- Fine salt (1 1/2 teaspoons): Balances flavors, essential in both dough and garlic butter.
- Instant yeast (2 1/4 teaspoons): Powers the dough’s rise, giving you soft, airy rolls.
- Bread flour (4 1/2 cups): Provides the ideal gluten content for chewy, satisfying texture.
- Unsalted butter (1 stick): Used for that luscious garlic butter coating.
- Fresh garlic (6 cloves, minced): The star flavor that fills your kitchen with irresistible aroma.
- Fresh parsley (1/3 cup, minced): Adds a fresh, herbal brightness to the garlic butter.
- Garlic powder (1 1/2 teaspoons): Intensifies the garlic flavor in every bite.
- Fine sea salt (1/2 teaspoon): Enhances and balances the garlic butter seasoning.
- Flaky sea salt (to taste): Gives a delightful crunch and finishing touch.
- Parmesan cheese (1/3 cup, finely grated): Adds a nutty, savory finish that complements the garlic butter.
- Marinara sauce (optional): Perfect for dipping and adding a tangy contrast if desired.
How to Make Garlic Knot Rolls Recipe
Step 1: Prepare the Dough
Begin by melting butter and whisking it into the whole milk, then allow it to cool to lukewarm—this ensures the yeast activates without getting overwhelmed by heat. Into your mixer, combine this buttery milk with the lightly beaten eggs, sugar, salt, and instant yeast, mixing them thoroughly. Start adding the bread flour in two parts, mixing as you go, and then knead for about 7 to 8 minutes until the dough is beautifully smooth and elastic, the kind that springs back ever so slightly when poked.
Step 2: Let the Dough Rise
Place your dough ball into a greased bowl, cover it with a kitchen towel or plastic wrap, and set it somewhere warm. The dough will rise and double in size over approximately 90 minutes, developing those airy pockets that make garlic knot rolls so delightfully soft inside.
Step 3: Shape the Knots
After the first rise, give the dough a gentle punch to release any large air bubbles. Spray a 9×13 baking pan and divide the dough into 15 equal pieces, each about 70 grams. Roll each piece into a 9-inch long rope and then skillfully tie them into knots—the classic shape that’s not only charming but evenly bakes to a golden finish. Arrange the knots in the pan, cover, and allow them to rise again for 45 to 60 minutes for that perfect fluff.
Step 4: Make the Garlic Butter
While the knots rise, melt the remaining stick of butter in a saucepan and gently sauté the minced garlic until fragrant but not browned, which releases that mouthwatering aroma. Stir in the minced parsley, garlic powder, and sea salt, then remove from heat. This luscious garlic butter will be the magical glaze that elevates your rolls.
Step 5: Bake the Knots
Preheat your oven to 400°F (200°C). Just before baking, brush each knot with a lightly beaten egg to boost the golden crust and glossy finish. Bake for about 18 minutes or until each knot has a beautiful, even golden brown color that promises a crisp exterior with a soft, tender crumb inside.
Step 6: Final Garlic Butter Touch and Serving
Right after the knots come out of the oven and are still warm, generously brush them with the garlic butter mixture you prepared earlier. Then, finish by sprinkling flaky sea salt and finely grated Parmesan cheese on top, adding layers of salty crunch and nutty richness that make these rolls irresistible.
How to Serve Garlic Knot Rolls Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dusting of extra Parmesan can brighten the look and flavor. For a little extra fun, you might scatter some red pepper flakes for a touch of heat or freshly ground black pepper for subtle warmth.
Side Dishes
These rolls pair phenomenally well with Italian classics such as spaghetti Bolognese, creamy Alfredo, or your favorite tomato-based sauces. You can also serve them alongside salads, soups, or roasted vegetables—their garlicky richness complements a wide variety of meals.
Creative Ways to Present
Transform these garlic knot rolls into a festive bread basket by gathering a bunch in a rustic cloth napkin, or use them as mini sliders with proteins and greens tucked inside. They also make excellent individual bread portions for parties or dinner gatherings, inviting everyone to grab a warm knot and savor the flavor.
Make Ahead and Storage
Storing Leftovers
Wrap leftover garlic knot rolls tightly in plastic wrap or place them in an airtight container to maintain softness. Stored at room temperature, they’ll stay fresh and tasty for 2 to 3 days, allowing you to enjoy their garlicky goodness beyond the initial baking day.
Freezing
For longer storage, freeze the knots once they’ve cooled completely. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They keep excellently for up to 3 months, letting you grab a batch whenever your craving strikes.
Reheating
To bring your garlic knot rolls back to life, warm them in a preheated 350°F (175°C) oven for about 10 minutes, wrapped loosely in foil to avoid drying out. Alternatively, pop them in the microwave for 15 to 20 seconds for a quick fix—they’ll taste freshly baked in moments.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! If you only have active dry yeast on hand, dissolve it first in the lukewarm milk and butter mixture and let it sit for about 5 to 10 minutes until frothy before mixing it with the other ingredients to achieve a good rise.
How do I make sure the garlic doesn’t burn when making the butter?
Keep the heat low and watch the garlic closely as you melt the butter. Garlic burns quickly and turns bitter, so stirring frequently and removing it from heat as soon as it becomes fragrant is key.
Is bread flour necessary, or can I use all-purpose flour?
Bread flour is preferred because it has a higher protein content that helps develop the dough’s structure and chewiness. If you only have all-purpose flour, it will still work, but the texture might be slightly softer and less chewy.
Can I add herbs other than parsley in the garlic butter?
Definitely! Fresh thyme, oregano, or basil can all complement the garlic butter beautifully and add a unique twist to the flavor profile of your garlic knot rolls.
How long can I let the dough rise if I want to prepare it the night before?
You can refrigerate the dough overnight after the first kneading step. Cover it well and allow it to rise slowly in the fridge; when ready, take it out to shape the knots and allow them to rise at room temperature before baking.
Final Thoughts
There is something truly comforting about pulling a tray of fresh, golden garlic knot rolls from the oven, the air filled with the scent of garlic and butter. This Garlic Knot Rolls Recipe is a wonderful way to bring a warm, homey touch to any meal or celebration. I encourage you to give it a try—not only will your kitchen smell incredible, but those buttery, cheesy, garlicky knots will have your friends and family swooning. Happy baking and even happier eating!
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Garlic Knot Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 58 minutes
- Yield: 15 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
These soft and flavorful Garlic Knot Rolls are perfect for serving alongside your favorite pasta or as a standalone snack. Made with a rich dough enriched with milk, eggs, and butter, they are tied into knots, baked to golden perfection, and then brushed with a fragrant garlic butter mixture. Sprinkled with flaky sea salt and Parmesan cheese, these rolls deliver a wonderful combination of buttery, garlicky goodness with a tender crumb.
Ingredients
Dough Ingredients
- 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 and Serving
- 1 egg, lightly beaten (for egg wash)
- Flaky sea salt (such as Maldon), for sprinkling
- 1/3 cup Parmesan cheese, finely grated
- Marinara sauce (optional, for serving)
Instructions
- Prepare the dough mixture: Melt 4 tablespoons of unsalted butter and mix it with 1 1/4 cups of whole milk, allowing the mixture to cool until lukewarm. In a mixer bowl, combine this milk-butter mixture with 2 lightly beaten eggs, 2 tablespoons granulated sugar, 1 1/2 teaspoons fine salt, and 2 1/4 teaspoons instant yeast. Add half of the 4 1/2 cups bread flour and mix, then add the remaining flour and knead the dough for 7–8 minutes until it becomes smooth and elastic.
- First rise: Place the dough into a greased bowl and cover it. Let it rise in a warm place until it doubles in size, approximately 90 minutes.
- Shape the knots: Lightly spray a 9×13-inch pan. Punch down the risen dough and divide it into 15 equal pieces of about 70 grams each. Roll each piece into a 9-inch rope, tie each rope into a knot, and arrange them in the prepared pan. Cover again and let the knots rise for an additional 45 to 60 minutes until puffed.
- Make the garlic butter sauce: In a saucepan, melt 1 stick (113 grams) of unsalted butter over medium heat. Add 6 minced garlic cloves and cook until fragrant but not browned. Stir in 1/3 cup minced fresh parsley, 1 1/2 teaspoons garlic powder, and 1/2 teaspoon fine sea salt. Remove the pan from heat and set aside.
- Prepare for baking: Preheat your oven to 400°F (200°C). Brush the risen knots generously with a lightly beaten egg wash to help them develop a golden color while baking.
- Bake the knots: Bake the rolls in the preheated oven for about 18 minutes or until they turn golden brown on top and fully cooked through.
- Finish and serve: Remove the warm rolls from the oven and immediately brush them with the prepared garlic butter. Sprinkle generously with flaky sea salt and finely grated Parmesan cheese. Serve warm, optionally accompanied by marinara sauce for dipping.
Notes
- Make sure the butter and milk mixture is lukewarm before adding yeast to prevent killing it.
- Do not overbake the knots to keep them soft inside.
- The garlic butter sauce can be prepared ahead but brush it on while the rolls are still warm for best flavor absorption.
- Fresh parsley adds brightness but can be substituted with dried parsley if needed.
- Marinara sauce is optional but adds a lovely dipping option.
- If you prefer a stronger garlic flavor, increase the garlic powder slightly.
