Description
Delicious homemade garlic knot rolls with a soft, airy texture, coated in a flavorful garlic butter mixture, sprinkled with Parmesan and flaky sea salt, perfect as an appetizer or side dish with marinara sauce.
Ingredients
Scale
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 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
Additional
- 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 it with whole milk, then cool the mixture to lukewarm. In a stand mixer bowl, combine the lukewarm milk and butter mixture with 2 lightly beaten eggs, granulated sugar, fine salt, and instant yeast. Add half the bread flour and mix to incorporate, then add the remaining flour and knead the dough for 7 to 8 minutes using the dough hook attachment until the dough becomes smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 90 minutes, or until it has doubled in size.
- 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, approximately 70 grams each. Roll each piece into a 9-inch rope, tie each into a knot, and place them in the prepared pan. Cover the pan and allow the knots to rise again for 45 to 60 minutes until puffy.
- Make Garlic Butter: In a saucepan over medium heat, melt 1 stick of unsalted butter. Add the minced garlic and cook until fragrant, about 1 to 2 minutes. Remove from heat and stir in the minced fresh parsley, garlic powder, and fine sea salt. Set aside.
- Preheat and Bake: Preheat your oven to 400°F (200°C). Brush the risen garlic knots with the lightly beaten egg to create a glossy finish. Bake in the preheated oven for 18 minutes or until the rolls are golden brown and cooked through.
- Finish and Serve: Upon removing the garlic knots from the oven, immediately brush them with the prepared garlic butter mixture, then sprinkle with flaky sea salt and finely grated Parmesan cheese. Serve the garlic knots warm, optionally accompanied by marinara sauce for dipping.
Notes
- Ensure the milk and butter mixture is lukewarm before adding the yeast and eggs to prevent killing the yeast.
- Knead the dough thoroughly for a soft and elastic texture, which contributes to fluffy rolls.
- Allow the dough to rise in a warm, draft-free place for best results.
- Use fresh minced garlic in the butter for the most intense flavor; adjust garlic quantity for milder or stronger taste.
- Sprinkling flaky sea salt after baking adds a nice crunch and enhances the garlic flavor.
- Serving with marinara sauce adds a savory complement but is optional.
