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Tessa’s Recipe Rundown
Taste: Buttery, garlicky perfection with a hint of herbaceous freshness from the parsley and a sprinkling of fresh Parmesan cheese. Heaven!
Texture: The best part! These garlic knots are crazy soft, fluffy, and a joy to eat.
Ease: I know yeasted dough can seem intimidating, but I promise these are much easier than they may seem.
Why you’ll love this recipe: These homemade Garlic Knots rival the best restaurant versions but are even better because they’re made fresh in your own kitchen. They’re pillowy-soft, drenched in garlicky butter, and so addictive, you’ll wish you made a double batch!
Pillowy-soft and loaded with the perfect amount of garlic, these Garlic Knot Rolls are completely addictive. I’m genuinely thrilled to be sharing this recipe with you!
These knots were inspired by a pizzeria here in Phoenix that has sadly closed. Theirs were oh-so-dreamy — soft and pillowy with just enough garlic you wanted more, but not so much you needed to run to brush your teeth. I knew immediately I needed to re-create them at home.
Most garlic knots are made from pizza dough and just underwhelming.
I’m happy to say my recipe is anything but boring. These are the softest, fluffiest, tastiest restaurant-worthy garlic knots EVER. Best part? They’re easy enough for beginner bread bakers while impressive enough to share with family and friends.
One bite and your friends and family will be utterly hooked.
These were *chefs kiss*. Made these earlier in the day, reheated for 7ish min in a hot oven right before serving and they tasted great. Not too garlicky, crisp tops, fluffy insides. Will definitely make again!
They’re like little bread pillows covered in garlicky buttery perfection. Dangerously good. Seriously, don’t expect any leftovers!
Serve these Homemade Garlic Knot Rolls for Easter dinner or Thanksgiving alongside my favorite Cheesy Green Bean Casserole or my crowd-pleasing Sweet Potato Casserole, or with my Pot Pie Soup for a cozy night in.
Recipe Ingredient Notes
Bread Flour: For the best texture, I highly recommend using bread flour. Its higher protein content helps create taller, fluffier, slightly chewy Garlic Knots. I like King Arthur Flour’s Bread Flour best. Always measure your flour correctly to avoid dense rolls. A digital kitchen scale is the most accurate tool, but if you don’t have one, use the spoon-and-level method to prevent accidentally adding too much flour.
- Swap: You can use all-purpose flour, but your Garlic Knot Rolls may take longer to knead, may not rise as tall, and won’t have the same pillowy texture.
Yeast: For ease and reliability, I recommend using instant yeast (aka rapid-rise or quick-rise yeast). Simply add it directly to the ingredients without proofing first. Instant yeast is available at most grocery stores, or you can buy it online here.
- Swap: You can use the same amount of active dry yeast but expect the dough to take longer to rise. For a head start, combine the yeast with the milk and melted butter once the mixture is around 100°F. Add a pinch of the sugar, then let it sit until bubbly, about 5 minutes, before continuing with the recipe as written. Learn more about yeast here.
Granulated Sugar: Even though this dough isn’t sweet, sugar plays a crucial role! It provides food for the yeast, tenderizes the dough, and creates a softer, more flavorful roll. Don’t skip it! Learn more about sugar’s role in baking here.
Eggs: Two eggs add richness, moisture, and structure to the dough. A third egg is used for the egg wash, helping the knots develop a golden-brown exterior.
- Note: Egg size matters! Large eggs weigh about 56 grams in shell. Using eggs that are too big or too small can alter the dough’s texture.
Whole Milk: Whole milk adds richness and helps create a soft, tender dough. I recommend using whole milk for the best results. I haven’t tested this recipe with non-dairy milk.
Unsalted Butter: Butter adds richness to the dough and forms the base of the garlic butter coating. Using unsalted butter lets you control the salt level.
Fresh Garlic: Six cloves of minced garlic give the buttery coating its bold, savory flavor. Cook it gently until fragrant to bring out its flavor without burning it.
Fresh Parsley: Fresh parsley adds color and a fresh, herbaceous flavor that balances the rich garlic butter.
- Swap: You can substitute 1 tablespoon of dried parsley if needed.
Parmesan Cheese: Finely grated Parmesan adds a salty, savory finish to the warm garlic knots and clings nicely to their buttery surface.
Flaky Sea Salt: A final sprinkle adds a little crunch and enhances the garlic butter and Parmesan flavors.
How to Knead Bread Dough
This dough is enriched with extra fat and sugar, which means it’ll take a little longer to knead than a more lean dough. A stand mixer fitted with the dough hook is your best friend. It’ll make easy work of kneading. If you don’t have a stand mixer, learn how to knead by hand here.
Knead until the dough is soft and smooth but a little tacky. It should be stretchy and pass the windowpane test: grab a hunk of dough and stretch it between your hands until you have a thin sheet. Hold it up to a window, and light should filter through. The dough should not tear excessively.
If your dough isn’t stretchy before rising, not enough gluten has developed, and your final rolls won’t have that gloriously soft pull-apart texture. Don’t skip ahead here!
How to Tell When Dough Has Proofed
First proof: The dough is ready when it doubles in size and passes the “ripe test.” Gently press two fingers in the risen dough up to the second knuckle and remove. If the indent remains, the dough is ready for shaping. If it springs back, cover and let the dough rise longer until it is.
Second proof: Once shaped, the rolls are ready to be baked when a light press with your finger leaves a small indentation that doesn’t bounce back immediately.
How to Shape Garlic Knots
Once the dough has risen, transfer to a clean work surface (no need to flour it). Use a bench scraper to divide into 15 equal pieces. You can use a digital scale to measure your mass of dough and divide by 15, or you can just eyeball it.
Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan.
The Baking Pan
While traditional garlic knots are baked spaced apart on a sheet pan, baking them closely in a 9 x 13-inch pan creates a softer, fluffier texture—almost like cinnamon rolls but with savory, garlicky goodness instead of cinnamon and icing!
I used my go-to light-colored metal 9×13-inch baking pan for even baking and browning. Glass and ceramic pans should work, too, but your rolls may take a few extra minutes to bake.
Storage & Make ahead
Storage: Garlic Knot Rolls are best served warm, straight from the oven. Once cooled, they will keep inside an airtight container for 3 days. To refresh, wrap the rolls in foil, place on a baking sheet, and reheat in a 400°F oven for about 5 minutes, or microwave (not in foil) until warmed through.
Make-Ahead: To prep the dough the night before, shape the knots and place them in the prepared pan as directed. Cover the pan with plastic wrap and refrigerate overnight instead of letting the rolls complete their second rise at room temperature. In the morning, if the knots haven’t become puffy and nearly doubled in size, let them sit at room temperature until they do. If they’ve already risen sufficiently, preheat the oven and bake as directed.
Freeze: Wrap completely cooled Garlic Knots in plastic wrap and place in an airtight container. Freeze for up to 1 month. To serve, thaw at room temperature for about an hour, then reheat in a 400°F oven for about 5 minutes or microwave without the foil until warmed through.
Frequently Asked Questions
Don’t skip the fresh garlic. Freshly minced garlic + garlic powder makes the perfect flavorful garlic butter here!
Garlic cloves vary in size. For this recipe, I recommend using large cloves if you want the rolls more garlic-forward or smaller cloves if you prefer less flavor.
I also recommend using fresh parsley for best flavor, but you can use 1 tablespoon dried parsley instead if you don’t have any.
These Garlic Knot Rolls are perfect for serving alongside pasta or soup for a main course or simply with marinara sauce or ranch dressing for the best savory snack.
These Garlic Knots are also the perfect side dish for Easter dinner, Thanksgiving, or Christmas! Check out all my Savory Recipes here for more dinner recipes and side dishes.
Common causes include adding too much flour, under-kneading the dough, or not allowing it to rise fully. A digital kitchen scale is the most accurate way to measure flour and avoid dense rolls. If you don’t have one, use the spoon-and-level method to avoid adding too much. Finally, check the visual cues in the proofing section rather than relying only on the clock, since rise times vary depending on your kitchen temperature.
Yes. Use the same amount, but expect the rise times to be about 20% longer. See the yeast section above for more details.
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Ingredients
For the dough:
- 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 sea salt
- 2 1/4 teaspoons (1 packet) instant yeast*
- 4 1/2 cups (572 grams) bread flour
For the garlic 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
For egg wash & finishing:
- 1 egg, lightly beaten
- Flaky sea salt, such as Maldon
- 1/3 cup Parmesan cheese, finely grated
- Marinara sauce, for serving, optional
Instructions
Prepare the dough:
- In a small saucepan over medium heat or in a microwave-safe bowl, heat the butter until melted. Add the milk and stir to combine. Remove from heat and let cool until lukewarm (115-120°F).
- In the bowl of a stand mixer, combine the milk mixture, two eggs, sugar, salt, and yeast. Add about half of the flour and stir with a wooden spoon until a rough, shaggy dough forms. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a cohesive dough begins to form. Increase to medium-high speed and knead for 7 to 8 minutes until a soft and smooth dough ball is formed.
- Lightly spray a large, clean bowl with cooking spray. Place the dough in the bowl, cover the bowl lightly with plastic wrap, and let rise at room temperature until doubled in size, about 90 minutes***.
Shape the knots:
- Spray a 9 by 13-inch light-colored metal baking pan with nonstick cooking spray.
- Punch down the risen dough and turn out onto a clean work surface. Use a bench scraper to divide into 15 equal pieces (about 70 grams each). Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan. Repeat for all knots.
- Cover loosely and let rise until puffy and nearly doubled in size, about 45 minutes to 1 hour. The dough is ready when a light press with your finger leaves a small indentation.
Prepare the garlic coating:
- While the knots rise, make the garlic butter. In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook, stirring often, until fragrant, about 1 to 2 minutes. Stir in the parsley, garlic powder, and salt. Remove from heat.
Bake and finish:
- Preheat the oven to 400°F.
- Brush the risen knots gently with the beaten egg. Bake for about 18 minutes, or until golden brown.
- While still warm, brush generously with garlic butter mixture—it may seem like a lot, but let it soak into every crevice for maximum flavor. If you have any leftover garlic butter, give the knots another brush. Sprinkle with flaky sea salt and Parmesan cheese. Serve warm with marinara sauce, if desired.
Notes
More Recipes You’ll Love:
- Copycat Olive Garden Breadsticks (even better than Olive Garden!)
- Bavarian-Style Pretzels
- Salted Honey Butter Rolls
- Buttermilk Biscuits
- Ultimate Dinner Rolls
Photos by Joanie Simon.
I just got a cast-iron breadstick pan. Could I use this recipe, forming ropes and just place them in there? Any changes or suggestions you have for this format? I love all your recipes!
Thanks for sharing, Eileen.
Made this tonight. Came out fantastic! I didn’t do the knots, but did it as a “pull apart”. I portioned the dough into 25 semi-random sizes balls, put them in a greased 9×9 pan, and baked for 18 minutes. To enhance the garlic flavor, I did double the garlic coating then brushed each ball with it before I put them in the pan. Then I did the egg wash and the rest of the garlic coating with the sea salt. I will be making these again.
These were fantastic- definitely saving the recipe. I only used 4 cups of flour & that was perfect for me. It was solid enough & easy to knot. Way better than starting with a pizza dough like so many other recipes use.
These garlic knots are SO incredible and my family had seconds!
These are excellent. I have made them twice and both times, received compliments. They are a keeper. My go to for garlic buns! Thank you Tessa!
Is it okay to mix all the dough ingredients and knead it by hand? I’m getting my dough machine in a few weeks but I can’t wait that long loll
Totally understand not wanting to wait haha 🙂 You can absolutely knead the dough by hand. It will just take a little more time and elbow grease! Tessa shares detailed tips for kneading by hand and what to look for to know the dough is ready in the notes above the recipe. Let us know what you think of the rolls when you give them a try!
I’ve made these once and they were SOO GOOD! I’d like to make a double batch for a dinner party next week and was wondering if I could prep them in advance (like day before) to bake the night of the event — How could I best accomplish this? (Tried to upload my photo but image size too big welp!)
So happy you love them, Jan! These are perfect for a dinner party 🙂 We haven’t tested proofing them that far ahead, but it should work just fine! You can make the dough and shape the rolls through step #5, then cover and refrigerate them right away. Just be sure the dough doesn’t get warmer than about 80°F before refrigerating so it doesn’t overproof (unlikely if you’re in the northern hemisphere right now, ha!, but worth mentioning). When you’re ready to bake, check that the rolls have doubled in size. If they have, top with the beaten egg and bake immediately. If not, let them sit at room temp until they’re ready, then finish steps #7-10. Let us know how they turn out!
I have never dared try to make something like this before but once I did, it became a staple in my house. The bread is so soft and fluffy and the flavor is out of this world! This will be part of every special dinner (and probably many “normal”, everyday dinners) going forward. If you haven’t tried it, you’ve got to.
Made these today! I was a little intimidated and I didn’t have a dough hook for my mixer, so I put the ingredients in my bread maker (used Lactaid whole milk) and ran it on the 1.5 hour dough setting. I was thrilled with how they came out, although I think I may have let them proof too long at the knot stage. Will definitely make again! Delicious!
Thanks for sharing your technique, Jennifer! So happy they turned out 🙂
This was such a good recipe! Very easy to follow, and turned out so well. My family raved over these rolls, and quite a few wanted 2nds and 3rds. Will absolutely make again.
I followed Tessa’s recipe to a tee and these rolls turned out absolutely perfect. They were so delicious and we will definitely be making them many more times! The recipe was easy to follow and the result exceeded our expectations. Thank you for the carefully written and tested recipe!
So happy you loved them, Veronica!
Great looking recipe! Are you using Italian parsley or curly parsley? Thanks!
We used flat-leaf/Italian!