Description

These Garlic Knot Rolls are soft, fluffy, and packed with rich garlic and herb flavor. Perfect as a side for pasta or enjoyed on their own, these homemade rolls are tied into charming knots, brushed with a savory garlic butter, and baked to golden perfection. The recipe yields 15 delicious servings and includes an option to serve with marinara sauce for dipping.

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)
1/3 cup Parmesan cheese, finely grated
Marinara sauce (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the dough: Melt 4 tablespoons of butter and mix with whole milk, allowing it to cool to lukewarm. In a mixer, combine this mixture with 2 lightly beaten eggs, granulated sugar, salt, and instant yeast. Add half of the bread flour and mix, then add the remaining flour and knead the dough for 7–8 minutes until smooth and elastic.
First rise: Place the dough into a greased bowl, cover it, and let it rise until doubled in size, about 90 minutes.
Shape the knots: Lightly spray a 9×13 inch pan. Punch down the risen dough and divide it into 15 equal pieces (roughly 70 grams each). Roll each piece into a 9-inch rope, tie into a knot, and arrange them in the prepared pan. Cover and let rise again for 45–60 minutes.
Make garlic butter: In a saucepan, melt 1 stick of butter over medium heat. Add minced garlic and cook just until fragrant, being careful not to brown it. Stir in minced parsley, garlic powder, and sea salt. Remove from heat and set aside.
Preheat and egg wash: Preheat your oven to 400°F (200°C). Brush the risen knotted rolls with the lightly beaten egg wash to help with browning and shine.
Bake the rolls: Bake the rolls in the preheated oven for 18 minutes or until they are golden brown and cooked through.
Finish and serve: Brush the warm rolls generously with the prepared garlic butter. Sprinkle flaky sea salt and grated Parmesan cheese on top. Serve warm, optionally accompanied by marinara sauce for dipping.

Notes

Make sure the melted butter and milk mixture is lukewarm before adding yeast and eggs to avoid killing the yeast.
Do not overcook the garlic in the butter as it can turn bitter; just cook until fragrant.
If you prefer softer knots, brush them with additional melted butter after baking.
These rolls freeze well; reheat in the oven before serving for best texture.
For a stronger garlic flavor, increase the amount of garlic in the garlic butter coating.