"Wicked Easy" Homemade Garlic Knots
These easy-to-make garlic knot rolls are super soft and full of buttery garlic flavor!
These homemade garlic knot rolls are very versatile, and can be made from scratch or you can skip a few steps and use store bought pizza dough!
The dough ingredients include warm water, yeast, sugar, olive oil, flour, salt, and my secret ingredient garlic powder!
The first step is to activate the yeast by whisking it with the warm water and sugar in the mixer and then letting it rest for 5 minutes.
We then add in the olive oil, salt, garlic powder and flour; and mix until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for 3 to 4 minutes. After kneading, the dough should still feel a little soft. Poke the dough with your finger and if it slowly bounces back, it is ready to rise. If it doesn’t, keep kneading.
Place the dough into a bowl that has been lightly greased with oil or a non-stick spray. Cover the bowl and let the dough rise at room temperature for an hour or two until it has doubled in size.
You can also make these garlic knots with store bought pizza dough which will help you skip the previous steps and is very helpful when short on time.
When the dough is ready, remove from the bowl and punch it down to release the air. Then use floured hands on a lightly floured surface to shape the dough.
For two pounds of dough (the yield for this recipe), shape the dough into roughly a 16-inch log. For one pound of dough (half the recipe or the size you usually get when using store-bought pizza dough) shape it into an 8-inch log. NOTE: No rolling pin needed!
We then cut our log into equal portions using a knife, pizza wheel, or bench scraper. An 8-inch log would be cut into 8 equal pieces, and a 16-ing log would yield 16 equal portions.
Each cut portion is then hand rolled out into small logs, roughly 8-inches long.
Each 8″ small log is then tied into a knot as shown. It is up to you whether you tuck the two ends underneath the knot or leave them out.
Arrange the knots on a greased or parchment paper lined baking sheet. Lightly cover and let them rest for at least 30 to 45 minutes. They will slightly puff up during this time producing a softer roll.
While the knots are resting, I like to make the garlic butter. The topping consists of butter, garlic, Italian seasonings, and salt. The parmesan cheese is sprinkled on the knots after they are baked.
The garlic butter topping is made by stirring the melted butter with the garlic, Italian seasonings and salt.
Brush the garlic butter topping on the knots before baking, making sure to reserve some of it for brushing on the knots when they come out of the oven.
Bake the knots in a preheated 400*F oven for 20 to 25 minutes or until golden brown.
When done, remove the pan from the oven and brush the warm garlic knots with the remaining garlic butter and sprinkle with the parmesan cheese.
Serve the garlic knots plain as is, with a marinara dipping sauce, or with a plate of spaghetti & meatballs. (Click this link for our Italian-style meatball recipe blog post!)
Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to a week. Knots that have been baked and then cooled can be frozen for up to 3 months.
Pizza Dough – This garlic knot dough recipe can be used for pizzas too! The yield is 2 pounds of dough which is enough for 16 knots or 2 pizzas! (Click this link to check out our White Pizza recipe blog post!)
Homemade Garlic Knot Rolls
These easy-to-make homemade garlic knot rolls are super soft and full of buttery garlic flavor!
- 1 1/3 cups Warm water (Around 100*F / 40*C)
- 2 1/4 tsps Yeast
- 1 tbsp Sugar
- 2 tbsp Olive oil
- 3/4 tsp Salt
- 1/2 tsp Garlic powder
- 3 1/2 cups Flour
Garlic Butter Topping
- 6 tbsp Butter unsalted
- 3 cloves Garlic, minced (Or 3/4 tsp. garlic powder)
- 1 tsp Italian seasonings (Or use dried oregano, dried basil, dried parsley, and/or any dried herb you love)
- 1/4 tsp Salt
- 1/4 cup Grated Parmesan / Romano cheese
- 2 tbsp Fresh chopped parsley optional
- Whisk the warm water, yeast, and sugar together in a bowl. Cover and allow to rest for about 5 minutes to activate the yeast.
- Add the olive oil, salt, garlic powder, and half of the flour. Mix to combine and then add the remaining flour. If using a mixer, beat on low speed using the dough hook or paddle for 2 minutes. If just mixing in a bowl, use a wooden spoon or your hands to combine the dough.
- Turn the mixed dough out onto a lightly floured surface and knead it for 3 to 4 minutes. After kneading, the dough will feel a little soft and should slowly spring back when poked with a finger. If it doesn't, keep kneading and then try again.
- Place the dough into a lightly greased bowl and turn to coat it with the oil. Cover the bowl and allow it to rest at room temperature for 1 to 2 hours or doubled in size.
- When the dough is ready, punch it down to release the air. Using floured hands, shape the dough on a lightly floured surface into an evenly shaped log. If using this full recipe which makes 2 lbs. of dough, roll the log out to 16 inches in length. If using half, or 1 lb. of dough, roll the log out to 8 inches in length.
- Using a knife, pizza cutter, or bench scraper, slice the 16" log into 16 one-inch portions (8 one-inch portions for an 8-inch log).
- Roll each portion into 8-inch strips / ropes and then tie each into a knot. It is your choice whether you tuck the two ends of the knots underneath the knot or leave them out.
- Arrange the knots on a greased or parchment paper lined baking sheet. Lightly cover the shaped knots and allow them to rest for 30 to 45 minutes. This will allow the knots to puff up a little, producing a softer roll.
- Preheat the oven to 400*F. Brush the garlic butter topping on the knots, reserving some of it for when the knots come out of the oven. Bake for 20 to 25 minutes, or until golden brown on top.
- Remove the knots from the oven when done and brush the remaining garlic butter topping on the warm rolls. Sprinkle with the grated Parmesan / Romano cheese and the optional chopped parsley. Serve plain or with a marinara sauce for dipping (https://chefroche.com/buttery-tomato-sauce/).
- Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze baked or unbaked knots for up to 3 months. To freeze, arrange on a lined baking sheet and freeze uncovered for 1 to 2 hours. When frozen and no longer sticky, place the knots into a freezer-friendly container or bag and store frozen for up to 3 months.
Garlic Butter Topping
- Melt the butter and then stir in the minced or dried garlic, the Italian seasonings, and the salt.
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