Parmesan-Garlic Knots

Parmesan-Garlic Knots

Pair your favorite soup, salad or pasta dish with these savory, butter-drenched rolls. Blogger Stephanie Wise of Girl Versus Dough shares a favorite recipe.

Prep Time



Total Time






cup warm water (105°F to 115°F)
package regular active dry yeast (2 1/4 teaspoons)
cup Gold Medal® unbleached flour
cup Gold Medal® whole wheat flour
teaspoon sugar
teaspoon salt
tablespoon olive oil
Cooking spray
tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
teaspoons finely chopped garlic
cup chopped fresh parsley
cup grated Parmesan cheese
  1. In small bowl, stir warm water and yeast with whisk. Let stand until foamy, about 5 to 10 minutes.
  2. In medium bowl, mix flours, sugar and salt. Make well in center of mixture; add 1 tablespoon oil and the yeast mixture. Stir together just until combined.
  3. Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic, adding more flour as necessary. Shape dough into a ball; place in large bowl. Drizzle with a small amount of olive oil, turning dough to coat with oil. Cover with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size.
  4. Line cookie sheet with cooking parchment paper or silicone baking mat. Gently push fist into dough to deflate. Divide dough in half; shape each half into 5-inch square about 1/2 inch thick. Cut each square into 5 (1-inch) strips. Lightly flour strips and quickly tie each strip into a knot. Place about 2 inches apart on cookie sheet. Lightly spray rolls with cooking spray. Cover loosely with plastic wrap; let rise until slightly puffy, about 30 minutes.
  5. Heat oven to 400°F. Uncover rolls. Bake 15 minutes or until golden brown. Remove rolls from cookie sheet to cooling rack; place sheet of cooking parchment paper or waxed paper under rack. Cool slightly.
  6. Meanwhile, in small saucepan, melt butter over medium-low heat. Cook garlic in butter 1 to 2 minutes, stirring frequently, until tender. Stir in parsley; remove from heat. Brush butter-garlic topping over rolls; sprinkle with cheese. Serve warm.
Makes 10 rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Want mini knots? After cutting each dough square into strips, cut strips in half for 20 smaller, more bite-size rolls.
Use the scoop-and-sweep method or a scale to measure flour so the rolls don’t end up too tough and dense.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.