Why You’ll Love This Recipe

These garlic knot rolls are buttery, aromatic, and pillowy soft with a satisfying chew. With fresh parsley, garlic, and a finishing touch of Parmesan and sea salt, they taste like your favorite pizzeria’s best garlic knots—but even better homemade. Ideal for gatherings, family dinners, or any time you’re craving a comforting, carb-loaded treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

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

For the Garlic 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

For Egg Wash & Finishing:

1 egg, lightly beaten
Flaky sea salt (such as Maldon)
1/3 cup Parmesan cheese, finely grated
Marinara sauce (optional, for serving)

Directions

1. Prepare the Dough:

In a small saucepan or microwave-safe bowl, melt the butter. Add the milk and stir to combine. Cool until lukewarm (100–110°F).
In a stand mixer bowl, combine the milk mixture, eggs, sugar, salt, and yeast.
Add half of the flour and stir to form a rough dough. Attach the dough hook and gradually mix in the rest of the flour.
Knead on medium-high speed for 7–8 minutes until the dough is smooth and soft.
Place dough in a lightly greased bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 90 minutes.

2. Shape the Knots:

Spray a 9×13-inch light-colored metal baking pan with nonstick spray.
Punch down the dough and divide it into 15 equal pieces (about 70 grams each).
Roll each piece into a 9-inch rope, tie into a knot, and tuck in the ends. Place in the pan.
Cover loosely and let rise until puffy and nearly doubled, about 45–60 minutes.

3. Prepare the Garlic Butter:

In a small saucepan over medium-low heat, melt the butter.
Add minced garlic and cook for 1–2 minutes until fragrant.
Stir in parsley, garlic powder, and salt. Remove from heat.

4. Bake and Finish:

Preheat oven to 400°F (200°C).
Brush the risen knots with the beaten egg.
Bake for 18 minutes or until golden brown.
While still warm, brush generously with garlic butter. Sprinkle with flaky sea salt and Parmesan cheese.
Serve warm, optionally with marinara sauce.

Servings and Timing

Yield: 15 garlic knot rolls
Prep Time: 40 minutes
Proofing Time: 2 hours
Cook Time: 18 minutes
Total Time: 2 hours 58 minutes

Variations

Cheesy Garlic Knots: Add mozzarella or fontina inside the knots for gooey centers.
Spicy Version: Add red pepper flakes to the garlic butter for a kick.
Herbed Knots: Add oregano or rosemary to the dough for extra flavor.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. Reheat in the oven at 300°F for about 5–7 minutes to restore softness and flavor. You can also freeze baked knots and reheat directly from frozen.

FAQs

Can I make the dough ahead of time?

Yes! After kneading, cover and refrigerate the dough overnight. Bring to room temperature before shaping.

Can I use active dry yeast?

Yes, but activate it in the warm milk with a pinch of sugar for 5–10 minutes before mixing.

Do I need bread flour?

Bread flour gives a chewier texture, but all-purpose flour can be used in a pinch.

Can I freeze the dough?

Yes, after the first rise, shape the knots and freeze. Thaw and let rise before baking.

What can I serve these with?

These rolls pair well with pasta dishes, soups, or as a snack with marinara sauce.

Conclusion

Garlic Knot Rolls are the perfect blend of soft, chewy, buttery, and garlicky goodness. Ideal for impressing guests or indulging yourself, they’re easy to make and even easier to enjoy. Whether served with a meal or on their own, these rolls will become a beloved staple in your baking repertoire.