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Dinner Rolls · Garlic Parmesan Knots

Garlic Parmesan Knots

Chewy little knotted rolls tossed in warm garlic butter, parsley and parmesan while they are hot from the oven. Perfect next to pasta or soup, and fun to tie.

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Prep
30 min
Cook
16 min
Total
2 hr 20 min
Serves
16 · 16 knots
Level
Medium

Ingredients

Dough

  • 3 cups all-purpose flour, spooned and leveled (375 g)
  • 1 tbsp granulated sugar
  • 2 ¼ tsp instant yeast, 1 packet (7 g)
  • 1 ¼ tsp kosher salt
  • 1 cup warm water, 100 to 110°F (240 ml)
  • 2 tbsp olive oil

Garlic butter

  • ¼ cup unsalted butter, 57 g
  • 3 cloves garlic, minced
  • 2 tbsp parsley, finely chopped
  • ¼ cup parmesan, finely grated (25 g)
  • 1 pinch salt

Steps

  1. In a large bowl or stand mixer, stir the flour, sugar, yeast and salt.
  2. Add the warm water and olive oil and mix until a shaggy dough forms.
  3. Knead with the dough hook on medium-low (or by hand on the counter for about 8 minutes) until smooth and springy.
  4. Put the dough in an oiled bowl, cover and let it rise until doubled.
  5. Line a sheet pan with parchment.
  6. Turn the dough out and cut it into 16 equal pieces with a bench scraper (about 38 g each).
  7. Roll each piece into a rope about 8 inches long. If the dough shrinks back, let it rest 5 minutes and try again.
  8. Tie each rope into a loose knot and tuck the ends underneath. Set the knots on the pan 2 inches apart.
  9. Cover and let the knots rise until puffy.
  10. Meanwhile, heat the oven to 400°F (200°C).
  11. Bake until golden brown.
  12. While the knots bake, melt the butter in a small saucepan over low heat. Add the garlic and cook gently until fragrant but not browned.
  13. Take the butter off the heat and stir in the parsley and a pinch of salt.
  14. Brush the hot knots generously with the garlic butter, then sprinkle with the parmesan. Serve warm.

Tip: Keep the garlic over low heat. Browned garlic tastes bitter.

Tip: For pizza-shop style, toss the hot knots in a bowl with the garlic butter instead of brushing.

Storage: Best warm. Keep leftovers wrapped at room temperature 2 days and rewarm in a 350°F oven for 5 minutes.

Make ahead: Bake the knots plain, cool and freeze up to 2 months. Rewarm in the oven, then brush with fresh garlic butter.

Estimated nutrition per serving: 140 calories · protein 3 g · carbohydrates 19 g · fiber <1 g · sugars <1 g · fat 5 g (saturated 2.5 g) · sodium 180 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.