Quick Rosemary Garlic Knots
These Quick Rosemary Garlic Knots are soft, golden, and full of flavor. Brushed with a garlic-rosemary butter, they make an easy, satisfying side for any dinner. Ready in just 40 minutes, they’re perfect for busy nights, meal prep, or a simple homemade bread treat. Serve warm for best results.
Equipment
- 1 large mixing bowl
- 1 small skillet or saucepan
- 1 baking sheet, lined
- Rolling Pin
- Pizza Cutter
- Measuring Cups and Spoons
- Pastry brush
Ingredients
For the Dough:
- 1 cup warm milk 85–90°F / 29–32°C
- 1 tablespoon melted butter
- 2 packages Platinum Red Star Yeast
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- ½ cup all-purpose flour for rolling
For the Garlic-Rosemary Butter:
- ½ cup salted butter
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh rosemary
- ½ teaspoon kosher salt
Instructions
- Activate the Yeast: Pour 1 cup of warm milk (85–90°F / 29–32°C) into a large mixing bowl. Add 1 tablespoon of melted butter, 1 tablespoon of sugar, and 2 packages of Platinum Red Star Yeast. Stir gently until all ingredients are combined. Let the mixture sit for about 5 minutes, or until the yeast begins to foam and bubble. This step ensures your dough will rise beautifully and develop a soft, airy texture.
- Combine Dough Ingredients: Once the yeast is activated, add 1 teaspoon kosher salt and 2 cups of all-purpose flour to the bowl. Stir using a wooden spoon or spatula until the dough starts to come together. It should form a slightly sticky, shaggy mass. This step is essential for evenly distributing salt and flour throughout the dough for consistent flavor and texture.
- Knead the Dough: Transfer the dough to a clean, well-floured surface, using about ½ cup extra flour for dusting. Begin kneading by pressing and folding the dough repeatedly with the heels of your hands. Continue for 3–5 minutes until the dough becomes smooth, elastic, and slightly springy to the touch. Proper kneading strengthens the gluten structure, giving your rolls a tender, chewy interior and a light crumb.
- First Rise: Shape the kneaded dough into a ball and place it back into the mixing bowl. Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let the dough rest in a warm, draft-free spot for 15 minutes. During this time, the dough will begin to rise and expand slightly, making it easier to shape into knots while maintaining a soft texture.
- Divide and Roll Dough: After the initial rise, gently punch down the dough to release excess air. Divide the dough evenly into two sections. On a floured surface, roll each section into a rectangle approximately 10–12 inches in length (it can be slightly oval-shaped). Rolling evenly ensures uniform-sized knots, which bake consistently and look visually appealing.
- Cut Dough Into Strips: Using a pizza cutter or sharp knife, slice the rolled dough into 1-inch-wide strips. Then cut each strip in half, creating shorter rope-like pieces that will be easy to twist into knots. Maintaining consistent thickness ensures all knots bake evenly and achieve a perfect golden-brown color.
- Shape the Knots: Take each dough strip and gently roll it into a rope. Twist the rope into a loose knot and tuck the ends underneath into the center, forming a neat knot shape. Place each knot onto a lined baking sheet, leaving about 2 inches of space between them to allow room for expansion. Shaping the knots with care ensures they hold their shape during baking and look professional.
- Prepare for Baking: Cover the shaped knots lightly with a towel or plastic wrap while you preheat the oven. This brief rest allows the dough to relax and prevents shrinking during baking. Preheat your oven to 375°F (190°C). Ensuring the oven is fully heated before baking guarantees that the knots cook evenly and develop a golden crust.
- Bake the Knots: Place the baking sheet with the knots into the preheated oven. Bake for 10–12 minutes, or until the tops turn a beautiful golden-brown color. Keep an eye on them, as ovens vary slightly. Proper baking locks in softness while creating a slightly crisp exterior, perfect for brushing with garlic butter.
- Make Garlic-Rosemary Butter: While the knots are baking, melt ½ cup of salted butter in a small skillet or saucepan over low heat. Add 2 teaspoons of minced garlic and 1 teaspoon of fresh minced rosemary. Cook gently for about 5 minutes, stirring frequently, until the garlic becomes fragrant but not browned. This step infuses the butter with aromatic flavors that will enhance every bite of your knots.
- Brush Knots with Butter: As soon as the knots come out of the oven, use a pastry brush to generously coat them with the warm garlic-rosemary butter. Sprinkle lightly with ½ teaspoon kosher salt for added flavor. Brushing immediately ensures the butter soaks into the soft bread, creating a rich, flavorful crust that melts in your mouth.
- Serve and Enjoy: Transfer the garlic knots to a serving platter and allow them to cool slightly, or serve warm for maximum enjoyment. These soft, buttery, herb-infused knots are perfect as a side for pasta, soups, salads, or simply as a snack on their own. Store leftovers in an airtight container and gently reheat before serving.
Notes
- Make sure milk is warm, not hot, to avoid killing the yeast.
- Kneading the dough until smooth ensures soft, airy knots.
- Use a pizza cutter for even strips and uniform knots.
- Fresh rosemary adds the best flavor; dried can be used in a pinch.
- Brush the garlic-rosemary butter immediately after baking for maximum flavor absorption.
- Baking time may vary depending on oven, so monitor for a golden-brown color.
- Knots are best served warm but can be reheated gently for freshness.
