Garlic Knots
These Garlic Knots are soft and fluffy! These are a delight to have with any meal. Make these rolls and your family will be thrilled.Â
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Soft and Fluffy Garlic Knots
There are few things better than a warm piece of buttery bread. I’ve been known to go to restaurants just for their bread baskets, so a good roll means a lot to me. These garlic knots are fluffy and soft with a garlic butter glaze and a sprinkle of Parmesan. We like to dip them in warm marinara sauce.
Unlike chewy pizza-dough knots, these are made from a rich dough with milk, butter, sugar and an egg. That’s what makes them so tender — more like a dinner roll tied in a knot.
Why you’ll love these garlic knots
- Pillowy soft. The enriched dough bakes up fluffy and tender every time.
- Simple garlic butter glaze. Butter, garlic powder, parsley and salt — ready in the microwave while the knots bake.
- Easy to make by hand or in a stand mixer.
- Perfect for dipping. Serve with warm marinara for an appetizer, or alongside pasta and soup for dinner.
GARLIC KNOT INGREDIENTS
For the knots
- Warm water — 105 to 115°F, about the temperature of a warm bath. Too hot and it kills the yeast.
- Active dry yeast — one packet (2 ¼ teaspoons). Instant yeast works too.
- Milk — makes the knots soft and tender. Warm it slightly so it doesn’t cool down the yeast.
- Butter — softened, for rich flavor.
- Sugar — a little sweetness and helps the knots brown.
- Egg — gives the dough structure and a fluffy texture.
- Salt
- All-purpose flour — start with 4 cups and add more only as needed.
For the garlic butter glaze
- Unsalted butter
- Garlic powder — blends right into the melted butter and won’t burn.
- Dried parsley — for color.
- Salt — just a pinch.
- Grated Parmesan cheese — sprinkled on top.
Substitutions
- Fresh garlic: swap the garlic powder for 2 minced cloves.
- Fresh parsley: use 1 ½ teaspoons chopped fresh parsley instead of dried.
- Instant yeast: use the same amount and add it straight to the flour, no proofing needed.
How to make garlic knots
- Proof the yeast. Stir warm water and yeast together and let sit 5 minutes, until foamy.
- Mix the dough. Add the milk, softened butter, sugar, egg and salt and mix until combined.
- Add the flour. Mix in 4 cups of flour, then add up to 1 more cup a little at a time, just until the dough pulls away from the sides of the bowl. Knead about 5 minutes until smooth and elastic.
- First rise. Cover and let rise in a warm place about 1 hour, until doubled.
Divide. Punch down the dough, divide it in half, then divide each half into 6 balls for 12 total.
- Shape the knots. Roll each ball into a 9-inch rope and tie it in a knot.
- Second rise. Place knots on a parchment-lined baking sheet, cover with a towel, and let rise about 1 hour, until doubled.
- Bake. Bake at 350°F for 12–14 minutes, just until barely brown.
- Glaze. Brush the warm knots with garlic butter and sprinkle with Parmesan.
Tips for the best garlic knots
- Don’t add too much flour. You may not need all 5 cups. Stop once the dough pulls away from the bowl. Extra flour makes dense, dry knots.
- Check your water temperature. 105 to 115°F is the sweet spot for active dry yeast.
- Find a warm spot to rise. An oven with just the light on works great or use the proof setting.
- Let tight dough rest. If the ropes keep shrinking back, cover them and wait 5 minutes, then roll again.
- Pull them when barely brown. Baking just until lightly golden keeps these knots soft.
- Glaze while warm. The warm rolls soak up the garlic butter.
Make-ahead, storing and freezing
- Make ahead: After shaping, cover the knots tightly and refrigerate overnight. Let them finish rising at room temperature (about 1 hour) before baking.
- Store: Keep leftovers in an airtight container at room temperature up to 2 days.
- Reheat: Wrap in foil and warm at 350°F for 5–8 minutes.
- Freeze: Freeze baked, cooled knots (before glazing) in a zip-top bag up to 3 months. Thaw, reheat, then brush with fresh garlic butter.
OTHER ROLL RECIPES
- Lion House Rolls
- Taco Pizza Rolls
- Orange Rolls
- Easy Cheese Biscuits
- Pizza Rolls
- Homemade Dinner Rolls
- Texas Roadhouse Rolls
Garlic Knots
Soft, fluffy garlic knots with a buttery garlic glaze and Parmesan. Perfect for dipping in warm marinara sauce.
Ingredients
ROLLS:
- 1/3 cup warm water, 105 to 115 degrees F
- 1 (0.25-ounce) package active dry yeast (2 1/4 teaspoons)
- 1 1/3 cups milk, warmed
- 6 tablespoons butter, softened
- 1/4 cup sugar
- 1 large egg
- 2 teaspoons salt
- 4 to 5 cups all-purpose flour
BUTTER GLAZE
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- pinch of salt
- 2 tablespoons grated Parmesan cheese, for topping
Instructions
- In a small bowl, combine water and yeast. Let mixture sit for 5 minutes or until yeast reacts and is foamy.
- Add yeast mixture to the bowl of a stand mixer or a large bowl if mixing by hand. Add milk, butter, sugar, egg, and salt. Mix until combined.
- Slowly add 4 cups flour, mixing until combined. With mixer on low, gradually add up to 1 more cup flour, a little at a time, until dough pulls away from the sides of the bowl and forms a ball. You may not need all of the flour. Let mixer knead dough until smooth and elastic, about 5 minutes.
- Cover dough and let rise in a warm place for about 1 hour until doubled in size.
- Punch down dough and place on a floured surface. Divide dough in half. Then divide each half into 6 dough balls (12 balls total).
- Roll each dough ball into a long rope about 9 inches long and tie in a knot. Line a baking sheet with parchment paper. Place knots on baking sheet and cover with a kitchen towel. Let knots rise for about 1 hour until doubled in size.
- Preheat oven to 350 degrees F. Bake knots for 12 to 15 minutes or until barely brown.
- While rolls bake, make garlic butter glaze. In a small bowl, microwave 2 tablespoons butter until melted. Add garlic powder, parsley, and salt. Stir together.
- Brush tops of warm rolls with butter glaze. Sprinkle with Parmesan cheese.
