Homemade Garlic Knot Rolls
These easy-to-make homemade garlic knot rolls are super soft and full of buttery garlic flavor!
Ingredients
Homemade Dough
- 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
Instructions
Dough
- 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.
Tried this recipe?Let us know how it was!