Now that fall is upon us, my favorite type of meal to make is a big pot of soup with some homemade bread.  So comforting, and it makes the house smell amazing.  These garlic knots are one of my two favorite dinner rolls (the other being these honey yeast rolls), but I’m afraid they have gotten lost in the archives or overlooked because of the old (read: ugly) photo.  I also thought a step-by-step guide on shaping these rolls might be helpful.  Baking with yeast may be intimidating to those who have never tried it but it really is just following a recipe.  The dough for these rolls is easy to work with and I think a good project for yeast bread beginners.

The more you bake with yeast, the more comfortable you will feel with it until eventually it becomes second nature.  Though the recipe calls for a stand mixer, this dough (as with most bread doughs) can be kneaded by hand.  It may take a few minutes longer, but the resulting dough should be the same either way.  Gauging the texture of the dough is one of the things that comes with practice.  Many recipes say the dough should be “tacky, but not sticky”.  My own interpretation of this is that if I lightly touch the dough with a fingertip and dough sticks to my finger when I pull away, it is still too sticky and I need to add a little more flour.  If I touch the dough and it adheres just for a moment before my finger pulls away clean, that’s the texture I am aiming for.  Tying the knots of the dough is easiest if you do it in one fluid motion, and don’t stop to take pictures along the way :)

Soft Garlic Knots
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For the dough:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water

For the glaze:
2 cloves garlic
3 tbsp. melted butter
½ tsp. Italian seasoning

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients.  Add the olive oil, milk and water.  Mix until ingredients have formed a dough.  Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces.

Roll each piece into a 10-inch long rope and tie into a knot.

Take the end lying underneath the knot and bring it over the top, tucking it into the center.

Take the end lying over the knot and tuck it underneath and into the center.

Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper.

Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press.  Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F.  Brush the glaze onto the shaped rolls.  Bake until set and lightly browned, about 15-18 minutes.  Let cool slightly before serving.

Source: Amber’s Delectable Delights originally from King Arthur Flour

  • These look beautiful!!! And.. delicious. :) I love the step by step. I’m happy to know how you were able to get those lovely knots.

  • Oh these look soooo good…and perfect for a fall day…with a big bowl of soup. We’ve got to try these!

  • Liz

    I’d like to try this recipe using the dough cycle on my bread machine. Do you think it will work?

  • I never knew how easy this could be! Thanks for the instructions on the “feel of the dough”. That is a big help!

  • Andrea R.

    Oh boy! Bread is my weakness. I adore fresh baked bread of any kind. Thanks! This will be made soon!

  • I love yeast rolls but I’ve been afraid of baking with yeast for quite a while. Thanks so much for the step by step. I feel one step closer to conquering my fear! These look beautiful!

  • Annie

    No idea, I’ve never used a bread machine.

  • Neen

    Can I freeze this dough, and if so, at what point? It seems like these would be nice to have on hand.

  • Thanks for mentioning that this is a good one for beginners. I might be brave enough to try it.

  • i just love the smell of homemade bread! these rolls look delicious :)

  • Jill

    These look awesome. Do you think they could be made ahead, or made up to a certain point and finished just before serving? I’m thinking they would be great for Thanksgiving.

  • Dori

    These look amazing… I love how you’re revamping some of your old favorite recipes, it’s great for people who are fairly new to your blog!

    I’m one of those “yeast-phobics” as well but these look quite manageable… and of course delicious.

  • We used to have a restaurant nearby that served rolls like these and they were like Crack, I swear. You couldn’t eat just one or even two. It was just a full-on carb-fest every time. Thank goodness for me, they closed. Otherwise, I’d be a lot larger, lemme tell ya.

  • Annie

    Hmm, I’ve never tried freezing the dough itself. I would just freeze the finished rolls and then thaw and rewarm them. As long as you freeze them when they are freshly baked, they basically taste as good as fresh.

  • Annie

    I just answered this question in a comment above. I freeze rolls all the time.

  • Jessica

    Do you use quick rise yeast or regular instant yeast? I never can tell which recipes use which kinds? Thanks!

  • I always love getting this at restaurants, never thought to make them at home. YUM! Looks delicious and so pretty. Great for a dinner party too.

  • Melanie

    Do you think it would work if i used normal bleached flour?

  • Annie, I think this was one of the first recipes I made from your blog. :-)

  • Annie

    If a recipe calls for bread flour, bread flour is best.

  • Annie

    The recipe specifies instant yeast. And instant yeast = rapid rise yeast = bread machine yeast. Active dry is different.

  • I actually just made these this past weekend! I divided the dough into 8, which is how I saw them on Amber’s blog and they turned out way too big/puffy and more like loaves than knots. Haha. I will try 10-12 next time. :)

  • This looks like a great recipe! Thanks for the great tip on “tacky but not sticky.” I’ve read those same instructions before and always wondered whether my dough was on the right track. Your description was very helpful.

  • Annie

    Totally agree, I usually do 10 and then afterward wish I had done 12 :)

  • I am making these on Saturday!! Can’t wait to try them!! :)

  • Yum! These look fantastic. :)

  • Vanessa

    Hey Annie,
    This recipe looks so good and easy!! How do you manage your time when baking bread? Do you make it a day before to eat with a meal the next day or do you make it early morning? I am just asking because that is the only reason I don’t bake bread on a regular basis. It just takes too long to rise when I am making a meal that may take only 30 minutes to prepare. Thanks for all of your great recipes!! =)

  • Ok, I’m one of those who would probably only make these (I’d love to try them) with a prepared dough, you know, the kind in the tubes. Question is, which kind would work?

  • All I have in the house is dry active yeast… is there a way I could make this same recipe but subbing that? I am wanted to use this for a dinner I have this evening. Thanks!

  • I love bread and I love garlic so I think these rolls and I would get along just fine.. :)

  • Annie

    I leave for work before 7 am, so making things in the morning is not an option. I either make them on a weekend for dinner that night, or freeze them afterward and thaw/reheat later. See my freezer post for more info.

  • Annie

    I don’t know, I’m not really familiar with any store bought doughs.

  • Annie

    You can use active dry but you just have to let the yeast activate by sitting in the warmed liquid for 5-10 minutes before mixing it in with the flour, etc. With instant yeast there is no need for waiting, you just mix and go.

  • These knots are beautiful and I bet they taste delicious!

  • penandra

    These look wonderful . . . and my mouth is watering reading just the recipe for the “glaze”!!! Can’t wait to try these!

    With your love for pumpkin and yeast-breads, have you tried James Beard’s sweet potato rolls with pumpkin puree instead of sweet potato? OMG, delicious! There’s a great recipe here that also talks about par-baking rolls to have “fresh baked”

  • Thanks for interpreting “sticky” versus “tacky.” That’s kind of been a (no pun intended) sticky point for me with roll and brioche recipes.

    A quick question about Silpats (I’m trying to move away from parchment). Do you have a different sized Silpat for each baking sheet, or can you use big ones in small pans and small ones in big pans? I have a wide assortment of baking sheet sizes and don’t want to make a considerable investment on various sized Silpats if I don’t have to.

  • Danielle

    I’ve made these half a dozen times and I LOVE them! In fact, I’m making them tonight to go with cheeseburger soup for dinner. The garlic glaze is great, but sometimes I even make without it and just brush with butter, the rolls themselves have a great texture and I’ve found this to be one of the easiest doughs to work with (I’m not a very experienced baker, but these are easy!) But I always use active dry yeast (combine the warm water with the sugar and sprinkle the yeast on top), and I usually make at least 12 rolls, sometimes even more.

  • Julie

    I am making these as we speak…only I am using whole wheat baking powder…only 15 min til I glaze them…yum!! Can’t wait!!

  • Those are beautiful and I bet they taste divine!

  • Annie, Thanks for the tip on freezing them after they are baked. I am definitely going to try this. Plus, it’s just my husband, 6 mo. old, and me so although I could plow through all 10-12 rolls by myself, that’s probably not a good idea!! I LOVE LOVE LOVE your recipes. Keep them coming!! :)

  • MELI

    I love your website and your food looks so delicious! I always wanted to make to make these. Thanks for the inspiration btw, where did you get that cute little bowl with the spout?

  • Aaaand, I’m bookmarking this now : )
    Looks delicious – yum!

  • Julie

    What I meant was Whole Wheat Baking flour…ooops! They are finished and out of the oven…and they are wonderful!!!

  • Re: a previous comment…..Yes, yes, I think this bread could definitely be made in a bread machine. I plan to try it ASAP. Annie, your tutorial is awesome. I have tried many shapes of rolls but never exactly like these. Can’t wait to taste them. p.s. Your description of how to tell when the dough is the right texture is perfect. Hope you don’t mind if I adapt it to my general bread machine instructions.

  • Annie

    I only have one size (two silpats) and they are close to the size of my baking sheets, though not exactly. I don’t think a bunch of sizes is necessary. I just use parchment when my silpat won’t work.

  • Annie

    It is from Pampered Chef (a small set of pinch bowls or something like that).

  • I ALWAYS shy away from recipes like these because of that whole yeast thingggg, but I think I need to face my fear.

  • i like kneading dough by hand – makes me feel like i’m imparting love into the finished product. soup and bread sounds so homey and delicious!

  • Heidi

    Very good. Mine didn’t look quite as good as yours, but no one noticed on account they were stuffin their faces.

  • Been totally indecisive about what bread to serve at my dinner party tomorrow night. Ding, ding, ding, I think we have a winner! Thanks!

  • Shannon abdollmohammadi

    Amazing recipe…I can’t wait to make these.

  • Lisa

    Thanks Annie. I have never made bread before but you inspired me to try! They were a huge hit with my family. Thank you for all your amazing blog posts. You website is the first thing I check in the morning as I’m drinking my coffee :)

  • You’re amazing. Just tried the artichoke spinach dip and it was great!

  • This post does inspire me to give yeast rolls a try. They look and sound so delicious!

  • Hayes

    Oh. My. Goodness. I’ve never baked rolls as fluffy and awesome as these. Whether this is because I used to suck as a baker, or this is an awesome recipe, I’m not sure. Leaning towards the latter, though. They are definitely making an appearance at Thanksgiving this year.

  • Kelli

    Made these yesterday to go with a pasta dish we were having. AMAZING! Seriously love them! Not hard to make at all either.

  • di

    ugh… I should’ve re-read your whole post first. I printed off the recipe a while back and didn’t remember about the sticky/tacky. I went ahead with the recipe as written and my dough is almost more of a batter. shoot. Maybe I’ll try baking them in muffin tins to salvage them.

    Next time…

  • di

    well, I made a dozen in the muffin tins and 6 more in my muffin top pan. I sprinkled some cheese over the ones in the muffin top pan and I have to tell you, I haven’t tasted one yet, but they LOOK awesome! Yay!!

  • Jackie

    Hi Annie!!
    I’m making these right now…hopefully they work!!! Yours look delicious! I was just wondering what kind of mat you used to roll out/work with your dough on. It looks like it would be perfect to use on granite countertops. Thanks for sharing your wonderful recipes!

  • Annie

    I no longer have the mat in the picture, it got a hole in it and I threw it out. I don’t think the brand matters but the important features to me are a non-skid bottom and a top that has both round and straight edge measurements. It doesn’t matter what kind of countertop you have, these mats work on any surface.

  • Steffie

    These were great, the only thing different was that I completely failed at tying knots in dough. So I just plopped the balls of dough into muffin pans and we had rolls instead. Same baking time, if anyone is curious. The garlicky glaze on top was excellent, and the texture for the bread was practically perfect! Thanks for sharing this one! Maybe next time, I’ll manage the knotting.

  • Anne

    Just made these and my husband who is very hard to please thought they were delicious! I am making more for Canadian Thanksgiving tomorrow. Yum!

  • I made these this weekend with normal bleached flour, and they turned out perfectly. Yum!

  • These look delicious! They remind me of my mom’s braided onion bread. So delicious. I’m definitely going to have to try my hand at making these. Is there any way to follow you?

  • Annie

    There is a link in the left sidebar to subscribe to posts.

  • These are so cute!! I’m thinking of making a version for a chili dinner we’re having this weekend. Thanks for the idea!

  • Neen

    Okay so after visiting the orchard this weekend, I made these rolls with Zuppa Toscana and homemade apple pie for dessert. Pure fall comfort food!

  • What gorgeous bread! It’s been way too long since I’ve made bread and this is definitely inspiring me.

  • I made these for our family (Canadian) thanksgiving dinner and *everybody* looooooooved them! They were delish! Thanks for a great recipe!!! :)

  • Chelsea

    I made these and they are DELICIOUS! I par baked them and then froze them since I needed them on a night when I get home from work and have to get dinner on rather quickly. I’m just wondering if there is a better freezing method – to freeze them earlier in the process – perhaps after one of the rises? Have you ever tried this? I’d love to just have a bunch of these ready to bake at a moments notice now that the cool weather is upon us.

  • They look delicious! Are they as good as Olive Garden’s breadsticks?

  • Annie

    Just freeze them after baking. Then thaw in the fridge or microwave and reheat in the oven if desired.

  • Sheila

    Can I just use all purpose flour or does it have to be bread flour?

  • Annie

    Bread flour is best.

  • Jeanette

    So Good!!! We really enjoyed these.
    I didn’t have bread flour, so I used all-purpose. I also didn’t have italian seasoning, so I used a mix of thyme, oregano, and basil.
    Delicious! A keeper for sure.

    Thank you for another fantastic recipe.

  • These look absolutely DELIGHTFUL. I will give these a whirl this weekend. I too use instant yeast and LOVE IT! So much easier . . . and more reliable! New to your blog and LOVING IT! Have a blessed day!

  • Mary Beth

    Hi Annie, what method do you use for measuring flour? I know Ina just swirls hers in the jar before scooping, and Cook’s does the ‘dip and sweep’, where others say to spoon the flour into the measuring cup and then level off. What do you think works best? (for those of us without a kitchen scale) thanks!

  • Annie

    I dip and sweep.

  • Emily

    Thank you SO much for this recipe. They are in the oven right now and the rolls look delicious. I already know they are going to taste amazing. I’m new to your blog and can’t wait to try your other recipes (especially the macaroons!).

  • Tara

    Made these last night and making them again tonight. They were so good, so pretty and so easy. Thanks!

  • Lynn

    Delicious! This was one of my first attempts at yeast, and it was wonderful. I made a half a batch (small family and I can’t be trusted around fresh bread), I kneeded it by hand, took about 8 minutes. My family wants it again next Sunday!

  • Annie

    Just for the future, you can always make the full batch and freeze after baking. They taste nearly as good as new from the freezer!

  • Suzannah

    Oh my goodness, these should come with a warning label! They were so good!

  • Shanta Watkins

    I made these last night to go with a pot of vegetable beef soup. My husband says he will never again eat this soup without these rolls!! They were amazing!! My 6 year old ate 2 and wanted another. Will be adding these to my recipe book!

  • ami

    i made these knots yesterday and they were fantastic, thanks Annie!

  • I made these earlier today. They are absolutely wonderful and so easy to make!!

  • Thanks for sharing the steps on how to make knots! Your photographs are beautiful!

  • I made them and they were great.
    Bread flour is not available where I live but you can substitude it with regular flour by adding barley malt (aka malt coffee) and ascorbic acid (vitamin C)
    I also made them with a glaze of water, oil and baking soda, making Laugenbrötchen (brezelrolls)

  • Heidi

    Usually I just let Sister Schubert make our rolls for dinner, because I’m so uncomfortable working with yeasts/making bread. Since I forgot them on my grocery trip this week, and didn’t need to spend any more money, I had the stuff for these leftover from making cinnamon rolls, and they are AMAZING! My husband had the leftovers for breakfast:) Thanks so much for sharing this!

  • Eryn

    Hi Annie! This was my first attempt at any kind of bread making EVER. Unfortunately, I don’t think it turned out right. The dough was super, super sticky. It was sticking to my hands and everything it touched. Do you know what could have gone wrong? Did I just not knead it for long enough? Thanks for your time and all your recipes!

  • Annie

    It sounds like you needed to add more flour. With all yeast bread recipes, the amount of flour you need will vary depending on the humidity of your environment as well as how heavily or lightly you might have measured the flour (not an issue when you measure by weight). I discussed this in the post so you might want to read that part. It takes some practice. Good luck!

  • Michelle Mathis

    These were great, thanks! I am Italian (Sicilian really) so I would add another clove of garlic and a little drizzle of olive oil when they come out of the oven. I stuck with making 10, and cut the left overs in half and made sandwiches. Hmmm! Love reading your blog, I always look forward to a new post :-)

  • Hi annie… I made these Garlic Knots and it came out perfectly! Posted it on my blog and this post has selected today’s Foodbuzz Top 9!! Thank you so much for the wonderful recipes! Also I have tried your homemade pizza base and blog about that too….

  • Tamar

    Made this last night for my family’s italian-style dinner (we had Capreze Salad and delicious tomato-parmesan pasta) and they were incredible! I made a first batch with a different recipe, from a different blog, and it flopped epically. The second batch, using your recipe, was sensational. I used AP flour but it was incredible nonetheless. Came together so easily! Thanks for this one :)

  • I made these last night for dinner with baked ziti, they were aaaa-mazing! Although mine were not even close to as perfectly uniform in size as yours, they tasted so amazing! Between the 4 of us, we ate all 10! Thank you so much for this wonderful staple recipe, we will be making these time and time again!

  • Jill

    Novice bread maker, made this with whole wheat bread flour and kneaded by hand. So, so good! Thanks Annie, your recipes are great!

  • True

    Made these tonight they were awsome :)

  • Maria

    I made these today using my bread machine’s dough setting. They turned out beautifully and were delicious!

  • Ejmullins

    These are sooooo good!! I just made them tonight for company! We all loved them!

  • Dana

    I love these rolls. I made these for a friend at Christmas and her family went nuts for them. Now I have a problem, my church wants me to make these for an Italian dinner, so I have need to make about 100 of these. My plan is to make them a little smaller to get more from each batch. My question is do I need to bake these the day before and warm them at the dinner or can I mix the dough and put in the fridge.

  • Tanya

    thanks annie. I made these and substituted rosemary for the italian seasoning. they were so soft and yummy.

  • Anissa_wheeler

    These were out of this world. And I’m a pretty snobby person when it comes to rolls and breads. I make a lot of recipes and only the best make my re-make list. :)

  • Helena

    I’ve made these many times (and will make them many more); they are fantastic!

  • Ronisha

    I made these, and everyone at home loved them. It was soft on the inside, crispy on the outside and smell of the garlic got everyone very excited. They took them of the pan and just ate them like that :-) The garlic did burn a little so for the next lot I will brush them twice, first before baking with plain butter and then a little later with the garlic.

  • MJ

    I love these, however they finally came out like your photos as I weighed my flour! Simply perfect!

  • Carley

    These are amazing!! I make them for all family functions now and everybody raves about them. I first glaze them with just butter and Italian seasons and then with about 5 minutes of baking time left I glaze them with the butter and garlic (so the garlic doesn’t burn.) Love, love, love them!

  • AmyT

    These are so yummy! I’m wondering if anyone has tried mixing the garlic
    in with the dough? I might try that next time because the garlic bits
    fell off a little – not really a problem if you’re using a plate though
    :) Thanks Annie!

  • Danny

    Made these with some duck fat roasted garlic puree I had left from my confit duck legs….mmmmmhhhh!! soooo gooood!

  • bichun ya

    These look so delicious I want to cry. Next on my ‘to-make’ list, definitely.

  • Cheryl

    This is so yummmmmmmmmmmmy and we all loved it.. I made it today first time this buns…

  • Yvonne

    These are delicious! More importantly, the texture is soft, light, and perfect! The only improvement I could make to these would be to up the salt by a tiny bit, or to use salted butter for the glaze.

  • Debra McCullar

    looks great will be making these tonight to go with spaghetti

  • Carlee Hollifield

    how do i activate the yeast do i add the 2 tbsp of water to the 2 tsp of yeast? There were not instructions on the yeast part.

  • annieseats

    No need to activate the yeast since the yeast called for here is instant/rapid rise. Enjoy!

  • Madison M

    These were sooo delicious and very simple! This one is a keeper for sure :)

  • Melanie Griffiths Stykalo

    Have you made these ahead of time before? I’m wanting to make them for supper tomorrow night and thinking I’ll try putting the dough in the fridge overnight (for the first rise) and shaping them tomorrow when I get home from work… We will see how they turn out! They’ve been delicious when I’ve made them on the weekend:)

  • annieseats

    I would not recommend that method. Rather, I would make through to completion and then either freeze or refrigerate. Since it is only one day in this case, I would just put in an airtight container in the refrigerator. Then rewarm in the oven. They will be just as good as fresh. If you prolong the rise overnight (even in the fridge), you’ll end up with way over-risen rolls. They also do freeze very well (see the FAQ page for more on this) so I tend to keep a stock of them in the freezer. Hope that helps!

  • Melanie Griffiths Stykalo

    Thanks so much for the reply/insight!