Kirbie's Cravings

Rosemary Bread Knots

This homemade bread is made with fresh rosemary. It’s a great recipe for holidays or special occasions when you want fresh-baked bread. I like to form the bread dough into knots so everyone gets their own personal-sized roll.

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. 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 fresh 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 flavored with rosemary instead.

I think this rosemary bread would be great for special occasion dinners like Thanksgiving, Christmas and Easter. Homemade bread is always a nice treat.

photo of sprigs of fresh rosemary

Ingredients for Rosemary Bread

For these bread knots, you will need all of the usual bread ingredients like yeast, flour, and milk. There is a small amount of sugar and olive oil, too.

I used a recipe for garlic knots I had previously made and adapted it. Normally garlic knots are coated with some oil and garlic. I skipped that for this rosemary bread. They’re less messy without the garlic oil and the rosemary flavor really shines through.

photo of bread knots on a baking sheet

Tips for Making Rosemary Bread Knots

  • I like to use my stand mixer to make the dough. I use the paddle attachment to mix the ingredients and then, once the dough comes together, I switch to the dough hook to knead the dough.
  • You can knead the dough by hand, but it will take longer than what is listed in the recipe instructions.
  • To create the knot shape, I like to roll the dough into ropes and then tie each into a knot, like a pretzel.

Other Ways to Use Rosemary

Here are more ways to use fresh rosemary in recipes:

close-up photo of a bowl of Rosemary Bread Knots

Rosemary Bread Knots

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


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Bake in a pre-heated 375°F oven for 15 minutes or until golden brown.
  • Serve warm. You can add additional chopped fresh rosemary for garnish and color.


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


Serving: 1roll, Calories: 114kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Sodium: 158mg, Sugar: 1g, NET CARBS: 19g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

6 comments on “Rosemary Bread Knots”

  1. I would like to try this recipe. I am baking for a large group. Can these be made a few days ahead, or at least, one day prior and stored?

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

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