Buttery Garlic Knots Recipe

These delectable homemade garlic knots are a breeze to make in a few simple steps. They are delicious with pasta, soup, or salad. For a fabulous appetizer serve with a sprinkle of freshly grated Parmesan Cheese and warm marinara.

Course Appetizer, bread or rolls

Cuisine Italian

Keyword garlic knots recipe, how do you make garlic knots, how to make garlic knots, how to make garlic knots with pizza dough

Prep Time 20

Cook Time 13

Rise Time 1 30

Total Time 2 3

Servings servings

Calories 205kcal

Author Beth Pierce

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.

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