Buttery Herbed Garlic Knots

Garlic Knots 2

There aren’t many things in life better than homemade bread. Braiding challah, cutting butter into flour, kneading pita dough — no matter what I’m making, it proves to be a therapeutic process that results in a warm and comforting start to any meal. While plain and simple dinner rolls are a family favorite, I decided to switch it up a bit and make these herbed garlic knots to go with the always-delicious Artichoke Heart Stuffed Shells. While they require a good bit of time, they are the perfect rolls to make if you’re creating a whole dinner from scratch, for they can rise while you work on the other dishes. The result is a fluffy, chewy knot with a crusty exterior and a flaky interior. The garlic coating is flavorful but not overpowering —  a simple way to elevate an already delicious roll. This recipe will make multiple baking sheets of knots, so cut in half or fourths if you’re looking for a smaller quantity.



  • 1 3/4 cup warm water
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. sea salt
  • 1 tbsp. sugar
  • 1 1/2 tbsp. active-dry yeast
  • 5 1/2 cups all-purpose flour (approximately)

Garlic Coating

  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • sea salt to taste


  1. Combine water, 1/4 cup evoo, sea salt, sugar, and yeast in the bowl of a stand mixer. Mix until yeast is dissolved.
  2. Add flour to the bowl and mix to incorporate. Cover the bowl with a dish towel and set in a warm spot until doubled in volume, about 1-3 hours. Once it has doubled, chill it to make it easier to handle.
  3. Divide the dough in half and flatten the first half onto an oiled cutting board or silicone rolling mat. Oil your hands, and, using a rolling pin, spread the dough into an even rectangle, approx. 5″x16″ and 1/2″ thick. Slice the rectangle into 1/2″x5″ strips.
  4. Sprinkle the dough strips with flour, rotate the board/mat 90 degrees, and roll each strip into a rope. Tie the rope into a knot (they don’t have to be perfect, mine certainly were not) and place onto a sheet pan lined with parchment paper. Place knots about an 1 1/2″ apart on the baking sheet.
  5. Repeat with the second half of the dough. Cover each sheet pan with a large dish towel and place in a warm spot to rise.
  6. Preheat oven to 400 degrees F. After the knots have doubled in size, remove the towel and place the pans in the oven. Bake 12-15 minutes or until golden.
  7. While the knots are baking, make the garlic coating. In a small saucepan, warm the olive oil, butter and garlic. Add the chopped parsley, remove from heat and set aside.
  8. After removing the knots from the oven, brush with garlic coating while they are still warm. Season with sea salt to taste.

Recipe adapted from Bountiful

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s