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.
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.
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.
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:
Rosemary Bread Knots
- 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.
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.