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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Active dry yeast: one packet or 2 1/4 teaspoons will do the trick
- Flour: all-purpose or bread flour. I like to use a mix because the two flours make the rolls lighter and fluffier with a significant rise.
- Butter: Use unsalted butter. If using salted butter, reduce the amount of salt added to the dough to 3/4 teaspoon.
- Dried Italian herbs: such as oregano, marjoram, parsley, and basil
- Parmesan cheese: Use freshly grated Parmesan Cheese as it is flavor-packed and makes a delicious difference.
How to Make Garlic Knots
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Warm the water in the microwave until it reaches 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 the yeast bloom for 7-10 minutes.
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, scraping 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.
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.
Melt the butter in a saucepan over low heat. Stir in the dried oregano, dried parsley, garlic powder, dried basil, and salt.
Gently punch the dough down. Now, gently roll out or pat the dough into a 15-inch rectangle on a lightly floured surface. Using a pizza cutter, divide the dough into twelve even pieces. Roll each piece into a rope, tie it into a knot, and place it on a parchment-covered baking sheet, tucking the ends under. Leave about 1 1/2 inches of space between each knot for rise.
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.
Preparation Tips
- If the dough is too sticky, knead in a bit of flour—no more than one teaspoon at a time—until it is workable.
- I love to serve these rolls with warm marinara.
- These garlic knots reheat remarkably well in the microwave in 10-15 seconds.
- To freeze baked knots, flash freeze them by placing them on a baking sheet without touching each other. Place the baking sheet on a flat, level surface in the freezer. Once fully frozen, place the rolls in a freezer zipper bag and freeze for up to 3 months. Thaw in the fridge and reheat at reduced power in the microwave. See more below on how to freeze before baking.
Frequently Asked Questions
Skip the steps to make the dough, but make the butter-herb mixture. Gently roll out or pat out the pizza dough into a 15-inch rectangle onto a lightly floured surface. Using a pizza cutter, divide the dough into twelve even pieces. Proceed with the rest of the recipe.
If using biscuit dough, split biscuits in half, roll them into a 5-7 inch rope, and twist them into a knot. Cooking time will be reduced by a few minutes because they will be smaller.
After tying them into knots and placing them on a parchment-covered baking sheet, put the baking sheet on a flat-level surface in the freezer. Once fully frozen, place the rolls in a freezer zipper bag and freeze for up to 3 months. This technique is known as flash freezing.
Place on parchment-covered baking sheets with 1 1/2 inches between the rolls. Cover with plastic wrap and thaw in the fridge overnight. Remove from the refrigerator and warm to room temperature. Then let rise for 1 hour. Make the garlic herb butter, brush the rolls, and follow through with the remaining steps.
More Appetizer Recipes
Buttery Garlic Knots Recipe
Ingredients
Roll Dough
- 1½ cups warm water warmed to 110 degrees
- 1 tablespoon granulated sugar
- 2¼ teaspoons active dry yeast (1 packet)
- 3½ cups all purpose flour or bread flour or a mixture of both
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Garlic Herb Butter
- 6 tablespoons unsalted butter
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- 3 tablespoons freshly grated Parmesan Cheese
- Marinara sauce optional
Instructions
- 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.
- 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.
- 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.
- Melt the butter in a saucepan over low heat. Stir in the dried oregano, dried parsley, garlic powder, dried basil, and salt.
- 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.
- Preheat oven to 400 degrees. Cover baking sheet with parchment paper or silicone baking mats.
- 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.
Notes
- If the dough is too sticky, knead in a bit of flour at a time. No more than one teaspoon at a time until it is workable.
- I love to serve these rolls with warm marinara.
- These garlic knots reheat remarkably well in the microwave in 10-15 seconds.
- To freeze baked knots, flash freeze by placing them without touching each other on a baking sheet. Place the baking sheet on a flat level surface in the freeze. Once fully frozen, place the rolls in a freezer zipper bag and freeze for up to 3 months. Thaw in the fridge and reheat at reduced power in the microwave.
Nutrition
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Debbie
Could the dough be mixed in a bread machine? I use the dough cycle quite frequently for rolls and bread then bake in the oven.
Beth Pierce
I am sorry, Debbie! I have never tried. Please let us know if you do and what the results are.
Kira
Great recipe. They were easy to make and so delicious. I loved them with your Olive Garden copycat recipe.
Michelle R
These are delicious!!! I made them for my family and everyone loves them. I especially like that they can be frozen, so my next batch will have extras to freeze!
Barbie R
YUM!!! You can’t ever go wrong with these garlic knots. I love them. They are so yummy with your Tuscan chicken pasta recips.
Beth Pierce
Thanks, Barbie! I am so glad that you liked them!
Sonia
I haven’t tried this yet but it looks so good! Soft golden knots topped with garlic, herbs and parmesan sounds like the perfect side for a pasta dinner or snack on their own.
Beth Pierce
Thanks, Sonia! Enjoy!