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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melissa
Oh wow these are delicous! Anything with cheese and garlic is a big winner for me, and these were easy to make. They were super delicious with your baked rigatoni recipe. Next time I am going to make them with your pasta e fagioli.
Beth Pierce
Thank you, Melissa! I am so glad that you enjoyed them!
AJ
LOVE garlic knots!! I don’t have them often but when I do I eat way too many. Thanks for sharing this amazing, delicious recipe!
Beth Pierce
The pleasure is all mine, AJ
Laura
Perfect timing as I’m wondering what to make with chili tonight. Think these will be a perfect addition!!
Beth Pierce
Thanks, Laura! Enjoy!
Merideth
My family and I are snowed in so I’ve been cooking up all kinds of things this weekend and let me tell you, these garlic knots are AMAZING!! Exactly what you’d want to eat sitting by a crackling fire in midwinter. I followed the recipe exactly except I used minced garlic and measured it with my heart. Also added a little more parmesan cheese. SO GOOD!!
Beth Pierce
Thank you, Merideth! I am so glad that liked them!
Kristine
yUM! I was just thinking about making bread tomorrow. These Buttery Garlic Knots are perfect. Thank you!
Beth Pierce
My pleasure, Kristine!
Michelle
These garlic knots are irresistible! They are easy to make they pair so well with Italian meals. I love them with your baked spaghetti recipe.
Beth Pierce
Me too, Michelle!
Emily
I’m finally heading back to my place after spending the holidays with family, and I feel like this is going to be the first thing that I bake, haha! These look DIVINE!!
Beth Pierce
Thanks, Emily! Enjoy!
Karen W
These are garlic deliciousness. I made them with your chicken alfredo tortellini and the kids and I loved them. Do they freeze well?
Beth Pierce
Yes they do!!
Tammy
I have made these before and I love your additions to the recipe. Pinning for later.
Beth Pierce
Thanks, Tammy! Enjoy!
Sammy
Wow what is there not to love about these. My daughter and I had so much fun making these and they were so yummy. I served them with your chicken alfredo and garden salad recipe. The meal was outstanding!
Beth Pierce
Thank you, Sammy! I am so glad that you liked them! We love them too!
Janey H
I haven’t had garlic bread knots in so long! Thank you for sharing such an easy to follow recipe. They were fluffy, soft, and so flavorful.
Czjai
Great garlic knots. We loved them! They were delicious with your baked spaghetti recipe.
Beth Pierce
We love them with that recipe too!
Nyxie
These look amazing! Definitely a must-try for my next gathering. My husband’s the cook in the house so he’ll have to give them a go.
Fransic verso
Haevn’ttried this before but it seems yummy and would be good between meals.
Emman Damian
Garlic Knots are so yummy! I can’t wait to make some. yummmm!
Kat
The bread looks really soft and delicious! The marinara sauce made it even more better and a perfect pair with a good ol’ fashion spaghetti.