Description
Soft and flavorful Garlic Knot Rolls made from scratch with a tender bread dough tied into knots, brushed with a fragrant garlic butter, and baked to golden perfection. These irresistible rolls are perfect as a side for pasta or enjoyed on their own with a side of marinara sauce.
Ingredients
Scale
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
Garlic Butter 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
Finishing
- 1 egg, lightly beaten (for egg wash)
- Flaky sea salt (such as Maldon), for sprinkling
- 1/3 cup Parmesan cheese, finely grated
- Marinara sauce (optional, for serving)
Instructions
- Prepare the Dough: Melt 4 tablespoons of unsalted butter and combine with whole milk. Allow to cool to lukewarm temperature. In a mixing bowl, add this mixture along with 2 lightly beaten eggs, granulated sugar, fine salt, and instant yeast. Gradually add half of the bread flour and mix to combine, then add the remaining flour. Knead the dough for 7 to 8 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until it doubles in size, about 90 minutes.
- Shape the Knots: Grease or spray a 9×13 inch baking pan. Punch down the risen dough and divide it into 15 equal pieces, about 70 grams each. Roll each piece into a 9-inch long rope, then tie each rope into a knot. Place the knots in the prepared pan, cover, and allow them to rise again for 45 to 60 minutes until puffy.
- Make Garlic Butter: In a small saucepan, melt 1 stick of unsalted butter over medium heat. Add the minced garlic and cook until fragrant but not browned, about 1-2 minutes. Remove from heat and stir in the minced fresh parsley, garlic powder, and fine sea salt. Set aside.
- Bake the Knots: Preheat the oven to 400°F (200°C). Brush the risen garlic knots with the beaten egg wash to give them a glossy finish. Bake in the preheated oven for 18 minutes or until golden brown on top.
- Finish and Serve: As soon as the rolls come out of the oven, brush them generously with the prepared garlic butter mixture. Sprinkle flaky sea salt and grated Parmesan cheese over the top. Serve the warm garlic knot rolls alone or with marinara sauce for dipping.
Notes
- Ensure the melted butter and milk mixture is lukewarm before adding yeast to avoid killing the yeast.
- You can substitute fresh parsley with dried parsley if fresh is not available, but reduce quantity to 1 tablespoon.
- If you prefer a spicier garlic butter, add a pinch of red pepper flakes to the butter mixture.
- These rolls freeze well. Cool completely, then freeze in a sealed container. Reheat in the oven wrapped in foil.
- Use bread flour for best texture, as all-purpose flour may result in softer, less chewy rolls.
