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Homemade Garlic Knot Rolls

Soft, buttery, garlic knots that have a blast of garlic flavor. The rolls are quick and easy to make - see the accompanying video for instructions on shaping the rolls.
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 24 rolls
Author Marye Audet-White



  • 6 cups all purpose flour
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons yeast
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 1/2 cup lukewarm milk
  • 2 1/4 cups lukewarm water

Garlic Wash

  • 8 cloves garlic
  • 1 cup melted butter
  • 1 1/2 teaspoons Italian seasoning
  • Coarse salt


Garlic Wash

  • Mince the garlic and add to the melted butter.
  • Use an immersion blender blend the mixture until mostly smooth.
  • Add the herbs.
  • Do this first so that the butter has a long time to absorb the flavors.


  • Fit the bowl of your mixer with the paddle attachment or use the bread dough hooks on a Bosch
  • Add the yeast and 1/4 cup of the water.
  • Let stand for 5 minutes, it should get foamy.
  • Add the milk, remaining water, olive oil, sugar,and salt.
  • With the mixer on low speed add the flour until the dough pulls cleanly away from the sides of the bowl.
  • Switch to the bread hook on a Kitchenaid, set the mixer to medium and allow to knead the dough for about 5 minutes. I use a Bosch, it may be different on a KA.
  • It should be smooth and slightly sticky and will adhere to your finger when pulled up.
  • Place in a large, oiled bowl, oil the top and let rise for one hour, or until doubled in bulk.
  • Turn the dough out and punch down.
  • Separate into 24 even balls of dough.
  • Roll a ball into a long rope and make a knot, tucking in the ends.
  • Let rise about 30 minutes, or until double.
  • Brush with butter mixture.
  • Sprinkle lightly with salt crystals.
  • Bake at 350 for 10 minutes, brush again with the butter mixture.
  • Continue baking for 5-10 minutes more or until lightly golden.
  • Remove from oven and brush with the remaining butter mixture.
  • Serve hot.


These freeze well. Brush with more garlic butter before reheating.