These Garlic Knots are the perfect rolls for your Thanksgiving (or Easter) table! They are chewy and soft, and have TONS of garlicky, buttery flavor! You can’t eat just one. (At least I can’t. A batch of these rolls is basically a meal for me.)

Garlic Knots from The Food Charlatan

Originally posted November 9, 2017

One time in college my best friend Sarah taught a session at a church activity. It was called “How to Make an Impressive Dinner,” and we made it all, from main dish to sides to dessert. A bunch of 19 and 20 year old girls cooking fancy food in a run down apartment in Provo, Utah. Good times.

Garlic Knots Recipe

She made homemade rolls and I thought it was the most amazing thing ever (or dare I say, impressive). I didn’t know making yeasty bread was a thing you could actually DO. My mom never baked anything with yeast. I think she was just always too offended by the “knead for 8 minutes” part.

Garlic Frozen Dinner Rolls

When we left for college, Mom gave each of her kids a little booklet of typed up recipes. Easy stuff that was cheap and quick, like Chicken and Broccoli Stuff and “Chicken Patties and Mashed Potatoes” (literally just frozen chicken patties paired with homemade mashed potatoes. A last-minute staple growing up. I think this is one of my mom’s favorite meals to this day.)

How to make garlic knots

There is a table of contents at the front (I still have my copy) and there’s a category for bread. But when you turn to the bread page, instead of recipes it says:

BREADS: Go to the bread aisle of the grocery store or day-old bread store. Pick out something that looks good, like garlic or French bread for Italian dishes, whole wheat or cracked wheat for toast and sandwiches, soft rolls for most everything else, though sourdough is also good. (Sorry–I don’t do yeast. If you want recipes for actual homemade bread and rolls, I suggest calling your aunt Shirley.)

So there you have it guys. If this recipe has too much kneading for you, follow Mom’s instructions above.

How to make Garlic Knots

This recipe is from Sarah’s mom, Anne, (aren’t moms the best?) who also gave me her recipe for Garlic and Rosemary Skillet Bread. What can I say, this woman knows her garlicky yeast breads. (She does sweet yeast too. Her Maple Butter Twist Coffee Cake is amazing.) And I gotta admit, making these is a lot of fun. Check out the fun stuff you get to do with the dough:

Forming dough after kneading

Weighing dough for perfect knot size

Tying the dough in knots

Gotta get your garlic ready!

Drizzling the knots with garlicky butter

How can you say no to a chewy, fresh baked roll that has just been dunked in garlicky butter and olive oil? You can’t, really. These would be great to make ahead for Thanksgiving. You could make them today and freeze them.* Fresh bread is one of the best parts of Thanksgiving!

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One year ago: Oven Roasted Cranberry Dijon Glazed Ham
Three years ago: Bacon Ricotta Crostini
Six years ago: Pumpkin Cream Cheese Muffins

Garlic Knots (Perfect Rolls for Thanksgiving!) from The Food Charlatan
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Garlic Knots

These Garlic Knots are the perfect rolls for your Thanksgiving (or Easter) table! They are chewy and soft, and have TONS of garlicky, buttery flavor! You can't eat just one.


For the dough

  • 2 teaspoons active dry yeast
  • 1 cup water, warm
  • 1 teaspoon sugar
  • 1 & 1/4 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2 & 1/2 cups bread flour

For the garlic butter

  • 1/4 cup butter, (half stick)
  • 1/4 cup olive oil
  • 6 cloves garlic, smashed and minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh parsley, minced (optional)


  • In a large bowl or stand mixer, add the yeast, warm water and sugar. Make sure the water isn't too hot. It should feel like nice bath water. Not hot-tub hot. Let this mixture sit for 5 minutes to proof. You are "proving" that the yeast hasn't been killed. If the yeast has puffed up, you're good to go. If the water is still flat after 5 minutes, then toss it out and start over.
  • Stir in the salt, olive oil, and 1 cup of flour.
  • Switch to the dough hook if you're using a mixer. Stir in another 1 and 1/2 cups flour.
  • Knead for 7-8 minutes. Add the remaining 1/2 cup of flour a few tablespoons at a time if the dough is sticking to the sides and bottom. You want the dough to be smooth and elastic. It should not stick (much) to your fingers. Stop adding flour when you have reached this stage.
  • Grease a large bowl with nonstick spray or rub with olive oil.
  • Shape the dough into a ball and place it in the greased bowl. Turn it over so that the top half gets oiled.
  • Cover with a tea towel and let rise in a warm place for about 1 and 1/2 hours, or until doubled in size. I like to let dough rise in the oven: before you put the dough in, turn the oven on to the warm setting for a couple minutes, then turn the oven off. Once the oven is off, you can put the dough inside for a good rising environment.
  • Once the dough is risen, punch down and let rest another 10 minutes.
  • Prepare 2 baking sheets with parchment paper, or spray with nonstick spray.
  • Divide the dough into 12 equal  pieces. I weighed mine, they were each a little less than 2 ounces. Roll each piece into an 8-inch snake. It should be between 1/2 and 1 inch thick.
  • Carefully tie each rolled-out piece into a knot.
  • Place each knot on the prepared baking sheets.
  • Cover with tea towels and let rise for 45 minutes to 1 hour, until doubled in size.
  • Preheat oven to 425 degrees F.
  • Bake the rolls for 20-25 minutes, until the tops are golden and the bottoms are brown. I used 2 oven racks and switched pans halfway through baking time. Remove from the oven and let the rolls cool on a wire rack for 10 minutes.
  • While the rolls are baking, make the garlic butter sauce. In a small saucepan, add butter, olive oil, garlic, salt, and pepper. Cook over low heat for about 3-5 minutes, until the garlic has just barely started to brown. Keep an eye on it, you don't want the garlic to get dark. Remove from heat and stir in the parsley. Let cool slightly.
  • Dip each roll in the garlic butter sauce. It helps to spoon some on top to make sure you get garlic in the knot crevices. Place on a wire rack. Serve warm.


This recipe only makes 12 rolls! It's not enough! I will double it next time.
*If I were going to freeze these, I would skip making the garlic butter sauce. Freeze the rolls in a ziplock after cooling from the oven. To thaw, leave rolls on the counter, sealed in the bag, for a couple hours. Reheat in the oven on a baking sheet for 5-10 minutes at 350. Then continue with the dipping in step 17.
This recipe is from my BFF Sarah's mom, Anne. Thanks Anne! 


Serving: 1 knot, Calories: 199 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 10 mg, Sodium: 376 mg, Potassium: 55 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 147 IU, Vitamin C: 1 mg, Calcium: 10 mg, Iron: 1 mg

More yeasty bread! Give me all the bread!

Buttery Sweet Potato Rolls << these would be perfect for Thanksgiving too!

Buttery Sweet Potato Rolls from The Food Charlatan


Garlic and Rosemary Skillet Bread < can there ever be too many garlic bread recipes? No, no there cannot.

Garlic and Rosemary Skillet Bread from The Food Charlatan


Aunt Shirley’s Famous Buttery Dinner Rolls << seriously, SO pillowy and soft. I also just posted Shirley’s Famous Creamy Mashed Potatoes. What can I say, the woman has a lot of famous recipe (with good reason.)

Aunt Shirley's Famous Dinner Rolls from The Food Charlatan


More garlicky rolls from blog friends!

Buffalo Garlic Knots from Foodie with Family
Skillet Baked Pepperoni Garlic Knots from Fifteen Spatulas
Stuffed Garlic Knots from Crunchy Creamy Sweet