Buttery Garlic Herb Knots

Buttery Garlic Herb Knots

After making these Buttery Garlic Herb Knots a couple of weeks ago, I’ve decided they’re my new favorite roll to serve with a salad or soup.  They’re quick and easy to make, full of the buttery, garlicky, herb flavor that makes it hard to eat just one, and super impressive looking (think ~ I can confidently serve these to dinner guests, take to a pot luck, or deliver to friends/neighbors).

Since they’re made with a pizza dough instead of a bread dough, these knots are a bit denser and chewier than a regular dinner roll, which I think makes them perfect.  Don’t get me wrong, I love a good dinner roll like these french bread rolls, which happen to be my favorite all-around roll recipe that I use for regular dinner rolls, hamburger buns, and hotdog buns.  But these buttery garlic knots are so yummy it’s hard not to have it be a favorite, too.

Buttery Garlic Herb Knots

Buttery Garlic Herb Knots


  • 1/2 recipe Simple Pizza Dough, recipe follows
  • 16 tablespoons butter, at room temperature
  • 2 tablespoons fresh thyme leaves, minced (or 2 teaspoons dried)
  • 2 tablespoons fresh rosemary leaves, minced (or 2 teaspoons dried)
  • 3/4 cup grated Parmesan, divided
  • 10 cloves garlic, minced
  • Simple Pizza Dough
  • 1-3/4 cups warm water (105-110 degrees)
  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 3 tablespoons olive oil
  • 4-5 cups bread flour, plus more for dusting
  • 2 teaspoons sea salt


  1. Prepare the recipe for Simple Pizza Dough. After the dough rises, prepare the remaining ingredients for the garlic knots and preheat the oven to 375 degrees. (See instructions below the pizza dough instructions.)
  2. Simple Pizza Dough
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups of the flour, salt, yeast, and sugar. Mix to combine.
  4. In a liquid measuring cup, combine the warm water and olive oil. With the mixer running, stream in the water/oil mixture and mix until well combined.
  5. Switch to a dough hook attachment and continue mixing, adding up to one more cup of flour, if needed, so that the dough pulls away from the sides of the bowl. Knead for 5 minutes. (You should be able to touch the dough and not have it stick to your fingers.)
  6. After kneading, form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. (I used my mixer bowl.)
  7. Cover the bowl with plastic wrap and let the dough rise in a warm area of your kitchen until it doubles in size, 1-1/2 to 2 hours.
  8. Making the knots
  9. Mix the butter with the thyme, rosemary, 2 tablespoons Parmesan, and garlic.
  10. Turn the risen dough out onto a floured surface. (I used a floured pastry cloth.)
  11. Stretch the dough into a rectangle.
  12. Spread half of the butter mixture on half of the dough, lengthwise.
  13. Then fold the dough in half, covering the butter mixture with the dough.
  14. Using a pizza wheel, divide the dough into 16-18 strips ~ first cut through the middle, then cut each half into 8 or 9 pieces.
  15. Stretch each strip and tie into a knot and tuck the ends underneath the center of the knot.
  16. Place the knots onto a baking sheet.
  17. Sprinkle the knots with some of the Parmesan and bake until golden brown, about 20 minutes.
  18. Once the knots come out of the oven, baste with the remaining butter/herb mixture (melted if desired) and sprinkle them with the remaining Parmesan.
  19. Move to a cooling rack.
  20. Serve warm and enjoy!

Buttery Garlic Herb Knots-2

Yesterday I shared a cinnamon & sugar version of these knots.  Why not do what I did? ~ make 8 buttery garlic herb knots and 8 cinnamon & sugar knots.  After stretching the dough out cut it in half and make 8 of each type.

This recipe was featured on:
Mini Van Dreams ~ Tasty Tuesdays


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13 Responses to Buttery Garlic Herb Knots

  1. Molly Young April 24, 2014 at 3:00 pm #

    Just pinned this recipe! Can’t wait to make these! =D Thanks for sharing.

    • Lori April 24, 2014 at 5:55 pm #

      Thanks, Molly. Let me know how you like them.

  2. Jeanie April 24, 2014 at 3:23 pm #

    Lori, you had me at butter and garlic! These sound and look wonderful. Perfect to pair with a salad for a light meal. Thanks for sharing!

    • Lori April 24, 2014 at 5:56 pm #

      Hi Jeanie ~ pull that cook that’s hiding inside you out and make these. I know you’ll love them. 🙂

  3. Erlene April 29, 2014 at 7:02 pm #

    Love garlic rolls. Pinned. Would love for you to share this on The Yuck Stops Here! recipe link up.

    • Lori April 29, 2014 at 8:20 pm #

      Thanks for the invite, Erlene. I’ll come link up.

  4. Julia May 5, 2014 at 11:04 am #

    I am featuring your recipe on the Tasty Tuesdays hop tomorrow! Please stop by and link up again and grab a featured button!

    Julia @ Mini Van Dreams

    • Lori May 8, 2014 at 9:18 pm #

      Thanks for the feature. You made my day! 🙂

  5. Teri@ The Freshman Cook May 6, 2014 at 11:29 am #

    I love this type of roll, especially the spices and the parmesan. My problem is I have a hard time trying to stop eating them! They are addicting, but I can’t wait to try them anyway! What a great recipe! . Thank you so much for linking up with “The Yuck Stops Here” link party. I hope you will join us again this week! We will be online at 8:00 pm EST tonight. Hope to see you there!

    • Lori May 8, 2014 at 9:12 pm #

      Ha, Teri. I know what you mean. That’s why I like to put them in the freezer and then just take one or two out when I want one. Let me know how you like them. 🙂

  6. Erlene May 9, 2014 at 9:23 pm #

    Thanks for linking these up to the Merry Monday Linky Party. Have a fabulous Mother’s Day weekend.

  7. Tammy @ creativekkids May 13, 2014 at 8:44 am #

    I’m a bread lover, so I’m sure I would like these. Plus they look so pretty–they would be great for company. Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!

  8. Adelina Priddis May 13, 2014 at 9:37 am #

    Nothing beats garlic and butter rolls! Thanks for sharing on Foodie Friday

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