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.


  • 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


  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.


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.

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