Description
These Garlic Knot Rolls are soft, fluffy bread knots infused with a rich garlic butter glaze and sprinkled with Parmesan cheese. Perfect as a side for pasta dishes or enjoyed warm with marinara sauce, these homemade garlic knots combine tender bread with bold, savory flavors for an irresistible treat.
Ingredients
Scale
Dough Ingredients
- 4 tablespoons (57 grams) unsalted butter
- 1 1/4 cups (296 grams) whole milk
- 2 large eggs, lightly beaten
- 2 tablespoons (25 grams) granulated sugar
- 1 1/2 teaspoons fine salt
- 2 1/4 teaspoons (1 packet) instant yeast
- 4 1/2 cups (572 grams) bread flour
Garlic Butter Coating
- 1 stick (113 grams) unsalted butter
- 6 cloves garlic, minced
- 1/3 cup fresh parsley, minced
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon fine sea salt
Finishing and Serving
- 1 egg, lightly beaten (for egg wash)
- Flaky sea salt (such as Maldon), for sprinkling
- 1/3 cup Parmesan cheese, finely grated
- Marinara sauce (optional, for serving)
Instructions
- Prepare the dough: Melt 4 tablespoons of unsalted butter and mix with whole milk; allow to cool to lukewarm temperature to avoid killing the yeast. In a mixer bowl, combine the lukewarm butter-milk mixture with lightly beaten eggs, sugar, salt, and instant yeast. Add half the bread flour and mix to combine, then add the remaining flour. Knead the dough for 7–8 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 90 minutes.
- Shape the knots: Lightly spray a 9×13-inch baking pan. Punch down the risen dough to release air, then divide it into 15 equal pieces, about 70 grams each. Roll each piece into a 9-inch rope, tie each rope into a knot, and place them evenly spaced in the prepared pan. Cover the pan and let the knots rise for another 45 to 60 minutes until puffy.
- Make garlic butter: In a small saucepan, melt 1 stick of unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 to 2 minutes, taking care not to burn the garlic. Stir in minced parsley, garlic powder, and sea salt, then remove from heat to keep warm.
- Preheat oven and apply egg wash: Preheat your oven to 400°F (200°C). Brush each knot generously with the beaten egg to promote browning and shine during baking.
- Bake the knots: Bake the knots in the preheated oven for 18 minutes or until they turn golden brown and cooked through.
- Finish with garlic butter and toppings: Remove the warm rolls from the oven and immediately brush them with the prepared garlic butter mixture. Sprinkle flaky sea salt and grated Parmesan cheese over the tops. Serve the garlic knots warm, optionally accompanied by marinara sauce for dipping.
Notes
- Ensure the milk and butter mixture is lukewarm before adding yeast to avoid killing the yeast cells.
- For fluffier rolls, knead the dough adequately until elastic and smooth.
- Do not skip the second rise after shaping knots, as this allows the rolls to become light and airy.
- Use fresh garlic for the best flavor; garlic powder enhances the garlic taste but does not replace fresh garlic.
- If desired, you can prepare the garlic butter ahead of time and warm it before brushing on the rolls.
- Store leftover garlic knots in an airtight container and reheat in the oven to retain crispness.
- Gluten-free bread flour can be substituted for a gluten-free version but expect texture differences.
