Rosemary Bread Knots

photo of a plate of Rosemary Bread Knots

Last week, one of Baby Brother’s coworkers brought a bunch of herbs to work to share with her coworkers. I came home to the aroma of fresh rosemary, chives and oregano.
photo of sprigs of fresh rosemary

Since then I’ve been cooking with them like crazy. I love the intoxicating smells and the flavors they add to food. I especially adore the rosemary which I’ve been using on roasts, in my baking, etc. One of the things I baked were these rosemary bread knots. Basically, garlic knots, except with rosemary instead.

photo of bread knots on a baking sheet
Normally garlic knots are coated with some oil and garlic. I skipped that for these, choosing to leave them plain and less messy. These make nice bread rolls, though I overbaked mine slightly.
close-up photo of a bowl of Rosemary Bread Knots
I used a recipe for garlic knots I had previously used and adapted it for the rosemary. I would have liked my knots to be a little fluffier as these were more of a chewier bread roll.  I’ll have to experiment with more garlic knot recipes in the future.I am also submitting this post to yeastspotting

Recipe adapted from My Kitchen Snippets who adapted it from King Arthur’s Flour.

Rosemary Bread Knots

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Servings: 15 rolls
These rolls have a slightly chewy texture and are flavored with fresh rosemary.

Ingredients:

  • 3 cups bread flour
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup skim milk
  • 1 cup warm water
  • 1/3 cup rosemary chopped into small pieces

Directions:

  1. In the bowl of a stand mixer combine the flour, yeast, sugar, salt. Add the olive oil, milk, rosemary and water. Mix until ingredients until it form into a ball.
  2. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 5 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in size.
  3. Divide the dough into 15 pieces. Roll each piece into a long rope about 10-12 inches long and tie into a knot, Take the ends of the knots and tuck into the middle of the knot.
  4. Place the knot on a baking sheet lined with parchment paper. Cover with a towel and set it aside to rise for about 30 minutes.
  5. Bake in a pre-heated 375°F oven for 15 minutes or until golden brown.

  6. Serve warm. You can add additional chopped fresh rosemary for garnish and color.

Notes:

Recipe adapted from My Kitchen Snippets who adapted it from King Arthur's Flour.

Nutrition Facts
Rosemary Bread Knots
Amount Per Serving (1 roll)
Calories 114 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 158mg7%
Potassium 41mg1%
Carbohydrates 19g6%
Sugar 1g1%
Protein 3g6%
Vitamin A 25IU1%
Vitamin C 0.3mg0%
Calcium 16mg2%
Iron 0.4mg2%
Net Carbs 19g38%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

 

4 comments on “Rosemary Bread Knots”

  1. love these, cant wait to make them. i love how rosemary automatically makes you feel like you’re in italy!

  2. Has anyone substituted gluten free flour for these yummy rolls?

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