Description
These Garlic Knot Rolls are soft, buttery, and infused with rich garlic and herb flavors, perfect as a savory snack or a side with your favorite Italian dishes. Made with homemade yeast dough, brushed with a garlic butter coating, and sprinkled with Parmesan and flaky sea salt, these rolls are irresistibly delicious and perfect for sharing.
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 Dough: Melt 4 tablespoons unsalted butter and mix it with whole milk, then cool the mixture to lukewarm. In a mixer bowl, combine the milk-butter mixture with lightly beaten eggs, granulated sugar, fine salt, and instant yeast. Add half of the bread flour and mix, then add the remaining flour and knead the dough for 7–8 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until it doubles in size, approximately 90 minutes.
- Shape Knots: Lightly 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 rope, tie each into a knot, and arrange them spaced apart in the prepared pan. Cover and allow the knots to rise for 45 to 60 minutes until puffed.
- Make Garlic Butter Sauce: In a small saucepan, melt 1 stick of unsalted butter over medium heat. Add the minced garlic and cook just until fragrant, being careful not to brown the garlic. Stir in the minced fresh parsley, garlic powder, and fine sea salt. Remove from heat and set aside.
- Preheat Oven and Egg Wash: Preheat your oven to 400°F (200°C). Brush each risen knot lightly with the beaten egg to achieve a golden crust when baked.
- Bake Rolls: Bake the knots in the preheated oven for about 18 minutes, until golden brown and cooked through.
- Finish and Serve: Immediately brush the warm rolls with the prepared garlic butter sauce. Sprinkle them generously with flaky sea salt and finely grated Parmesan cheese. Serve warm alongside marinara sauce for dipping, if desired.
Notes
- Ensure the milk and butter mixture is lukewarm before adding yeast to avoid killing the yeast and ensure proper dough rising.
- The dough can be made a day ahead—after the first rise, refrigerate overnight and allow it to come to room temperature before shaping.
- Use fresh garlic and parsley for the best flavor in the garlic butter sauce.
- Flaky sea salt adds texture and a gourmet finish but can be omitted if unavailable.
- For a cheesier flavor, sprinkle extra Parmesan before baking or add mozzarella for melty centers.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
