Published Date: August 13, 2020 | Last Updated: April 2, 2025
These Garlic Parmesan Knots are insanely good! They are SO soft with such a delicious savory flavor. I took these recently to a church dinner and they literally didn’t even make it onto the buffet table because people were taking them from my tray before they could get there!
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These Garlic Parmesan Knots are insanely good! They are SO soft with such a delicious savory flavor. I took these recently to a church dinner and they literally didn’t even make it onto the buffet table because people were taking them from my tray before they could get there!
With the softest enriched dough and the most addicting garlic butter and parmesan topping, these Garlic Parmesan Knots are a huge crowd pleaser! Plus, I like how they are totally adaptable and can be formed into knots, rolls, or breadsticks. These are going to be your new favorite roll recipe.
Ingredients for Garlic Parmesan Knots
Let’s go through all the ingredients you need to make this recipe:
Flour
I always recommend a high-quality unbleached bread flour such as @lehimills or @kingarthurflour (IG handles)
Lehi Mills Bread Flour is typically my go-to. This is a local mill that makes my favorite bread flour. You can use my affiliate coupon code AMBERSKITCHEN for 10% off your online orders!
Salt
If you’ve been following me for a while, you know that I love Redmond Real Salt!
I am very picky about Salt! I love to use fine sea salt from Redmond Real Salt because it is full of naturally-occurring trace minerals, it is pure, unprocessed, has no fillers, no anti-caking agents, no additives or unhealthy pollutants. Redmond real salt has been mined from an ancient sea bed in central Utah- making it true sea salt!
To make it more cost effective, I buy in bulk and order a 25 pound bag of salt every few years. I store it in mason jars and it lasts me a few years.
My affiliate coupon code “AMBERSKITCHEN” saves you 15% on any Redmond products.
Water
Warm water is important to activate the yeast and get the bread to rise! Make sure it’s not too hot or it will kill the yeast. Think baby bottle temperature!
Sugar
It might seem a little bit weird to add sugar to the dough for these Garlic Parmesan Knots, but I promise it does not make the rolls taste sweet! The sugar asks as food for the yeast. The yeast eats it up and then produces carbon dioxide, which causes the dough to fill with air bubbles and rise!
Also, aside from helping the dough rise, the sugar in this recipe makes the dough really soft!
Coconut Oil
Coconut oil is my favorite for breads and rolls. It makes the dough so soft. If you don’t have coconut oil, you can also use avocado oil. Both will work great, but my preference is coconut oil. So I’d say it’s worth it to pick it up if you don’t have it on hand.
Yeast
Thisrecipe uses active dry yeast. I added a bit more than I typically use in my bread recipes so that these rolls would be super speedy! Instant yeast would probably work as well.
The Best Parmesan Garlic Butter Topping
These rolls are so yummy because they are brushed with a yummy garlic butter topping before baking. Make the garlic butter topping by combining melted butter, salt, dried basil, salt, and parmesan cheese. Brush the topping onto the rolls with a pastry brush before baking. Make sure that you cover the entire surface of each roll or else they will dry out a little bit in the oven and they won’t be quite as delicious.
Are you a garlic lover or a garlic avoider? I like to use garlic powder for this recipe. I love to cook with fresh garlic but I think garlic powder is better for these rolls. That way you have a more even coat of garlic flavor instead of getting big chunks of garlic.
You can totally tweak the amount of garlic powder to your taste preference.
How Should I Shape These Garlic Parmesan Knots?
I love that this recipe is so adaptable. You can make these Garlic Parmesan Knots in any shape that you like– they don’t even need to be in knots. I’ve made these into breadsticks, classic round rolls, or knots. If you’ve never made dough knots, it is not hard! You can literally just tie them in a knot and tuck the ends underneath.
If you want to make this super pretty knot shape like in the photos, I followed this short tutorial from King Arthur Flour. Basically all you have to do is roll the dough into a 12” long snake, wrap one end around your hand, and weave the dough around the circle, ending with the end of the dough in the middle. It kind of ends up looking like a flower!
How Can I Serve These Garlic Parmesan Knots?
Serve these delicious garlic knots warm with a side of marinara sauce for a delicious appetizer, or serve them plain on the side of your favorite meal. I recommend making this recipe for a party or family gathering because 1) It makes a lot, and 2) everyone will be raving about how good it is!
More Roll Recipes
Bread is kind of my thing, and I have so many amazing roll recipes. Here are a few that you are going to want to try:
Sage’s Perfect Potato Rolls– This is my sister’s recipe and it is one of the most popular on my blog. These rolls are soooo good!
Fast Classic Dinner Rolls– So soft and delicious, and the best part is they can be made in 90 minutes!
Grandma’s Butter Rolls– These are a treasured family recipe and are so good!
Happy Cooking!
I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN
Garlic Parmesan Knots
I'll just tell you now, these are a huge crowd pleaser! So soft with such a savory flavor.
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Servings: 32
Ingredients
- 3 cups warm water
- 1 1/2 T yeast
- 1/3 cup sugar
- 1 egg beaten
- 1 T salt
- 1/3 cup melted coconut oil
- 8 cups bread flour (give or take 1/2 cup)
Topping
- 6-8 T butter, melted
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp basil dried
- 1 cup freshly grated Parmesan
Instructions
- Combine the water, yeast, and sugar. Cover and let sit for 10 minutes.
- Add the egg, salt, and coconut oil and combine.
- Add the flour a cup at a time until the dough pulls away from the side of the bowl. The dough should be elastic and tacky but not so sticky that it heavily sticks to the palm of your hand. Do not add too much flour!
- Knead for 15 min (by hand or using a mixer). Let rise 45 min or until doubled while covered with a clean dishtowel.
- Divide dough in half, and each half into 16 portions. Form into knots or breadsticks or roll shape.
- Make the topping by combining all of the ingredients in a bowl.
- Spread on melted butter and seasoning topping using a silicone pastry brush. Make sure each surface of the dough is covered by the butter or it will dry out.
- Let rise uncovered for an hour or until doubled.
- Bake at 380°F for about 15 min or until golden on top.
These are 10/10 good! Life changing! I love making them when I want to impress a group and they are always a hit.
Thank you so much Michelle!
Can these be prepped ahead of time? Look delicious!
I would recommend making them, baking them, letting them cool, and then sticking them in the freezer. But if you want to freeze them unbaked, you can make them as normal until you shape them, then put them in the freezer. When you want to bake them, take them out of the freezer and let them thaw and rise for a few hours then bake as normal.