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
Scale
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.
