Quick Rosemary Garlic Knots

Quick Rosemary Garlic Knots are a delicious addition to any dinner.  These soft rolls are brushed with a generous amount of butter plus fresh rosemary and garlic. They are sure to be your new favorite homemade roll.

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Quick Rosemary Garlic Knots

I really enjoy making homemade bread of all kinds. I make homemade rolls for all of our holiday dinners and family get togethers.

My Buttermilk Ricotta Skillet Rolls are always a hit and I’ve been thinking about the White Cheddar Garlic Knots lately and decided it was time for a new variation.

I planted a couple of rosemary plants in the garden this year and so far I have been able to keep them alive. I love having fresh herbs all year long.  The fresh rosemary made these bread knots something special.

We also have some winter kale growing right now.  It’s growing really slow but I hope to be able to pick some soon. I thought the last cold snap would’ve killed it but it’s still growing!

I think I’m the worst at shaping rolls but these little knots were pretty easy and didn’t have to be perfect to look pretty when baked. I don’t do perfect, EVER.

I used 2 packages of my favorite Red Star Yeast Platinum to speed up the process. I’m always in a hurry, aren’t you? I get the most reliable results from Red Star Yeast and they have the best tips and troubleshooting for successful bread baking.

If you are uneasy about baking with yeast, you are going to love Red Star Yeast’s  Yeast & Baking Lessons! I have learned to make sure your yeast is fresh.

I love baking with Red Star Yeast and my Peach Pie Cinnamon Rolls were one of the most popular recipes this year and the Cheesy Pesto Breadsticks were mighty delicious too!

I mixed up the dough and then I kneaded it for about 3-4 minutes. I let it rest for 15 minutes while I was washing dishes. My word we make a lot of dishes since we are here on the ranch 24-7.

After the dough rested, I punched it down to remove the air bubbles and cut the dough in half. I rolled each half into about a 10- 12 inch rectangle/oval shape.

I cut it into 1-inch strips and then cut them in half. That makes the rolls small – about 3 bites.  If you want larger knots just skip cutting the strips in half.

I tied each strip into a knot and then tucked the ends back into the center and placed them on parchment paper. I let them rise while the oven preheated and then baked them up. They bake in about 10 minutes.

I added fresh rosemary and garlic to melted butter and let it simmer while the rolls baked. I brushed it over the rolls generously and served them right away with dinner. Dinner just happened to be my favorite Chicken Fried Steak Bites with Country Gravy.

They were the perfect for a weeknight dinner but totally fancy enough for entertaining or holiday dinners.

Since these rolls are little, they make a perfect appetizer for holidays or game day get togethers. They are outstanding fresh from the oven but also great at room temperature.

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If the beautiful orange dish caught your eye, it is from Fiesta. They were kind enough to provide this Fiesta Individual Skillet in poppy for my photos.

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5 from 1 vote

Quick Rosemary Garlic Knots

Quick Rosemary Garlic Knots are a delicious addition to any dinner.  These soft rolls are brushed with a generous amount of butter plus fresh rosemary and garlic. They are sure to be your new favorite homemade roll.

Prep Time30 minutes mins

Total Time40 minutes mins

Keyword: dinner rolls, garlic knots, quick dinner rolls

Servings: 48 rolls

Author: Milisa

Ingredients

• 1 cup warm milk 85-90 degrees
• 1 tablespoon melted butter
• 2 packages Platinum Red Star Yeast
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 2 cups all purpose flour + ½ cup for rolling and shaping
• ½ cup salted butter
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh rosemary
• ½ teaspoon Kosher salt

Instructions

• Add warm milk, butter, sugar and yeast to a large bowl and stir to combine. Set aside about 5 minutes or until yeast starts to bubble. Add salt and 2 cups of flour. Stir until combined.
• Scrape dough onto a well floured surface. Knead 3 to 5 minutes or until dough is no longer sticky.
• Cover and set aside in a warm place for 15 minutes.
• Punch dough down and divide into 2 sections. Roll each section to about a 10 to 12 inch rectangle (mine was more of an oval).
• Use a pizza cutter to cut into 1 inch strips. Cut each strip in half.
• Roll each strip into a rope shape and loop together and tie in a knot and tuck ends back into the center. Place on a lined baking sheet about 2 inches apart. Repeat with remaining dough.
• Cover and set aside while the oven preheats.
• Preheat oven to 375 degrees.
• Bake rolls for 10-12 minutes or until golden brown.
• While the rolls are baking prepare the garlic butter.
• Add butter to a small skillet or saucepan and place over low heat. Add garlic and rosemary and cook 5 minutes, stirring often.
• Brush garlic butter over rolls as soon as they come out of the oven. Sprinkle lightly with Kosher salt. Serve warm or at room temperature.