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Parmesan-Garlic Knots

parmesan-garlic knots Side
Parmesan-Garlic Knots
  • Prep 35 min
  • Total 2 hr 30 min
  • Servings 10

Our homemade butter-drenched dinner rolls are brushed with a garlicky, Parmesan topping. MORE+ LESS-

Stephanie Wise
August 30, 2012
Gold Medal Flour
Make with
Gold Medal Flour



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


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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