garlic knots

Name: Garlic Knots
Prep time: 20 min
Cook time: 2 h 15 min
Yield: 12
Cuisine: Italian
Ingredients: ## ROLL DOUGH; 1 1/2 cup(s) warm water warmed to 110 degrees f; 1 tablespoon(s) granulated sugar; 2 1/4 teaspoon(s) active dry yeast (1 packet); 3 1/2 cup(s) all purpose flour (or bread flour or mix of both); 1 teaspoon(s) kosher salt; 1 tablespoon(s) olive oil; ## GARLIC HERB BUTTER; 6 tablespoon(s) unsalted butter; 1/2 teaspoon(s) dried oregano; 1/2 teaspoon(s) dried parsley; 1/2 teaspoon(s) garlic powder; 1/4 teaspoon(s) dried basil; 3 tablespoon(s) freshly grated parmesan cheese; marinara sauce (optional)

24 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Jan 10, 2025

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.

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Homemade Garlic Knots with a cup of marinara sauce

prep time 20 Min

cook time 2 Hr 15 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make garlic knots

Step 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.

Step 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.
Step 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.
Step 4

Melt the butter in a saucepan over low heat. Stir in the dried oregano, dried parsley, garlic powder, dried basil, and salt.
Step 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.
Step 6

Preheat oven to 400 degrees. Cover baking sheet with parchment paper or silicone baking mats.
Step 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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