Go Back
+ servings
garlic knots fresh out of the oven on a baking sheet lined with parchment paper
Print Recipe Add to Collection
4.89 from 9 votes

Garlic Knots

Garlic Knots - simple ingredients come together to create BIG flavor. Basil and garlic are married together to transform this basic roll into a show stopping side. As these rolls bake, your house will smell heavenly.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Bread, Rolls
Cuisine: American
Keyword: bread rolls, garlic basil knots, garlic knots
Servings: 15
Calories: 136kcal



  • 1 cup water warm
  • 2 tablespoon butter unsalted, softened
  • 1 egg
  • 3 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 teaspoon active dry yeast

Garlic Basil Butter

  • 2 tablespoon butter melted
  • 2 cloves garlic minced
  • 1 tablespoon basil chopped


  • Activate the yeast: In a bowl whisk the yeast, sugar and warm water together. Stir and let it sit for 10 minutes until the yeast foams up.
  • Make the dough: In the bowl of your mixer, mix the flour and salt together. To it, add egg, butter and yeast mixture. Mix using paddle attachment until it's all well incorporated. The dough will be a bit soft.
  • Rise: Place the dough into a well oiled bowl, cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.
  • Preheat the oven: Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper.
  • Cut & Roll: Punch down dough to let out some of the air and knead it a couple times. Roll it out a bit so that it's about 1/2-inch in thickness, then cut the dough into 15 long pieces, as seen in the pictures. Roll each piece into long ropes about 8 inches long and tie each rope into a knot. Place on the prepared baking sheet. Repeat with remaining dough.
  • Finish & Bake: Mix the butter ingredients together and brush generously over the knots. Let the knots rest for another 10 minutes then bake for 9 to 12 minutes or until golden.
  • Serve: If there's any garlic basil butter left, brush again on knots before serving.


  1. Store knots sealed in an airtight container or bag for up to 5 days.
  2. To freeze let them cool completely before wrapping tightly in plastic wrap or a freezer bag and store in the freezer for 2-3 months.


Serving: 1knot | Calories: 136kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 161mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg