Garlic knots are an easy homemade rolls recipe to make. They are made with yeast, flavored with garlic, and baked until golden brown.
I’ve been having fun making different kinds of garlic knots recently. There are so many flavors you can do, but I realized I hadn’t tried a simple garlic knots recipe yet. There have been many recipes on other food blogs lately so, after reviewing a few, I found one I wanted to try.
I chose a recipe from My Kitchen Snippets, but I made a few modifications. Garlic knots are easy to make but they do take patience though, like most yeast recipes.
So, plan ahead – the total time to make them will be just under three hours, but half or that time is hands-off time while the knots rise. I think they’re worth the effort because there’s nothing better than fresh-baked bread.
Ingredients
- Bread flour
- Sugar
- Dry yeast
- Salt
- Olive oil
- Fat-free milk
- Warm water (around 75 degrees)
- Chopped garlic cloves
- Olive oil
- Chopped fresh parsley
Flour: I’ve only tested this recipe with bread flour. If you only have all-purpose flour you might like to try my honey bread rolls, buttermilk rolls, or one-hour dinner rolls.
Yeast: This recipe takes time because the bread needs to rise. If you’re short on time, you can make dinner rolls without yeast like my 2-ingredient bread rolls or 3-ingredient Parmesan rolls.
Milk: I bake a lot with fat-free milk, but 2% or whole milk will work.
Garlic: I like to use fresh garlic, but you can substitute a little less than 1/2 teaspoon of garlic powder if you prefer.
Herbs: The parsley is added to the garlic butter coating, but you can use other fresh herbs. Rosemary bread rolls are good or try sliced chives or fresh thyme.
Keto Bread Options: If you are on a low-carb or keto diet you don’t have to give up bread. My keto parker house rolls and keto Hawaiian rolls are really good, too.
Instructions
For the dough: Pour the warm water into a medium bowl and whisk in the yeast. Let it sit for about 10 minutes or until it bubbles. Then whisk in the olive oil, milk and water.
In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center of the dry ingredients and pour in the wet ingredients.
Stir the ingredients with a large spoon. Then use your hands to knead the dough until it comes together. The dough should be elastic but it should not stick to your fingers and hand. Add additional bread flour if needed until the dough no longer sticks.
Lightly oil another large bowl and put your dough ball inside it and flip over once to coat both sides lightly with oil. Cover the bowl with a damp towel and let rise for about one hour or until it’s nearly doubled in size.
Tear off sections of the dough, and roll them into a ball about the size of a small peach. Then roll out the balls into long, thin ropes that are evenly sized.
Tie each rope into a knot by taking the ends of the knot and tucking them into the middle. One end should go on top and the other will go on the bottom. Set the knots aside and continue with the rest of the dough.
Put the finished knots on a prepared baking sheet lined with parchment paper or a baking mat. Cover the pan with a clean kitchen towel and set it aside so the rolls can rise for about 30 minutes.
Bake the garlic knots at 400°F oven for about 15 minutes or until they turn a light golden brown.
While the knots are baking, heat the olive oil, chopped garlic, and chopped parsley in a small saucepan over medium-low heat until the garlic turns a light brown, about 1 to 2 minutes. When the knots are done, toss them in the olive oil mixture to coat. Or, you can brush the butter mixture on the rolls with a silicone brush. Serve warm.
Recipe Notes
You don’t need a stand mixer or rolling pin for this recipe. You can mix and knead the dough by hand and then form the knots without rolling out the dough.
If you want to use a stand mixer, use a dough hook to mix the ingredients and knead the dough.
Be careful not to overbake the rolls. I overbaked mine a little so they are more golden brown. The first time you make them, check on them early while they’re in the oven.
If you want to add some extra flavor. Sprinkle a few tablespoons of finely grated Parmesan cheese over the top of the baked rolls after you brush them with butter.
These are great as a side dish, but I think they’d be great as a snack or appetizer, too, with some marinara sauce on the side for dipping.
These are easy garlic knots to make if you have the time. There’s nothing complicated about the recipe, it just requires some patience. I hope you give them a try!
More Recipes to Try
Garlic Knots
Ingredients
- 1 1/2 cups bread flour
- 1/2 tbsp sugar
- 1 tsp dried yeast
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/8 cup fat free milk
- 1/2 cup warm water around 75°F
- Garlic coating
- 3 cloves garlic chopped
- 1/3 cup olive oil
- 3 tbsp fresh chopped parsley
Instructions
- For the dough: Pour the warm water (about 75°F) into a medium bowl and whisk in the yeast. Let it sit for about 10 minutes. It should bubble. Then whisk in the olive oil, milk and water.
- In a large bowl, whisk together the flour, sugar and salt. Make a well in the center of the dry ingredients and pour in the wet ingredients..
- Using a large spoon, mix the ingredients together. Then use your hands to knead the dough until it comes together. The dough should be elastic but it should not stick to your fingers and hand. Add additional bread flour if needed until the dough no longer sticks.
- Lightly oil another large bowl and put your dough ball inside it and flip over once to coat both sides lightly with oil. Cover with a damp towel and let rise for about 1 hour; or until nearly doubled in size.
- Tear off sections of the dough, and roll them into a ball. My dough balls were about the size of a small peach. Then roll out the balls into a long, thin rope, trying to make the rope even in width. Tie the rope into a knot. Take the ends of the knot, and tuck them into the middle. One should go on top and the other will go on the bottom. Set aside and continue with the rest of the dough.
- Put the finished knots on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set it aside to rise for about 30 minutes.
- Baked in a pre-heated 400°F oven for about 15 minutes or until a light golden brown.
- While the knots are baking, cook the olive oil, chopped garlic and chopped parsley on the stove until garlic turns a light brown, about 1 to 2 minutes. When the knots are done, toss them in the olive oil mixture to coat. Serve warm.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
How many does your recipe make?
This recipe makes about 8.