Garlic Knots with Rhodes Rolls
This soft garlic knots recipe uses Rhodes dinner rolls and a simple garlic Parmesan butter. It makes golden, fluffy knots that go well with pizza, pasta, or salad.
Garlic knots are one of those sides John and I could eat with just about anything – pizza, pasta, or a crisp, hearty salad.
Instead of making dough from scratch, this version starts with Rhodes White Dinner Rolls, so most of the work is hands-off rising time.
Once the rolls thaw and puff up, tie them into knots, bake until golden brown, then brush them with a quick garlic butter and Parmesan cheese.
You end up with soft, chewy garlic knots without having to activate yeast or knead dough.
If you like these, you may also like my Hawaiian rolls, pumpkin cinnamon rolls, and caramel apple cinnamon rolls.
What you’ll need:
You’ll find the full list of ingredients and their amounts further down the page, but here’s a quick look at what I use:
- Rhodes White Dinner Rolls: You can swap in another frozen roll dough if needed, but the texture may vary.
- Unsalted butter.
- Garlic powder, onion powder, dried parsley and salt.
- Grated parmesan cheese.
How to make our garlic knots recipe
You won’t believe how easy this recipe is to pull together. The longest part is waiting for the dough to rise!
Tips for the best garlic knots
- Don’t rush the thaw and rise: If the rolls are still firm in the center, they’ll be harder to roll and won’t bake as evenly. They should be puffy and cold, not frozen solid.
- Avoid over-proofing: This dough will continue to rise in the oven. You don’t need to let them rise until they double in size. Once they’re noticeably larger and feel light, it’s time to bake.
Can I use homemade pizza dough instead of frozen rolls?
Yes, I used to make this garlic knots recipe all the time with homemade dough. Shape the dough into 10-inch ropes, tie into knots, and let them rise until puffy.
The bake time may change slightly depending on the dough, so keep an eye on the color and texture.
Storage
- Refrigerator: Refrigerate up to 3 days, then reheat before serving.
- Freezer: Wrap cooled knots in foil, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature, then warm in the oven.
More Recipes to Try
Ingredients
- 12 Rhodes White Dinner Rolls, thawed but still cold
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- 4 tablespoons grated Parmesan cheese
Instructions
To Make Garlic Knots
- Line a baking sheet with parchment paper and arrange 12 frozen rolls onto the baking sheet and cover loosely with plastic wrap. Allow the rolls to rise for 3-4 hours until puffy. They should still be cold to the touch.12 Rhodes White Dinner Rolls
- Take one thawed roll and roll it into a 10-inch rope. Tie it into a knot and tuck the ends underneath. Repeat with the remaining rolls.
- Return the knots on the baking sheet, leaving a little space between each one. Cover with plastic wrap and let the knots rise until they are noticeably larger. Make sure not to overproof.
- Preheat the oven to 350°F. Remove the plastic wrap.
- Bake for 15 to 20 minutes, or until the knots are golden brown.
To Make the Garlic Parmesan Topping
- While the knots bake, melt the butter. Add the garlic powder, salt, onion powder, and dried parsley, then whisk until combined.4 tablespoons unsalted butter1 teaspoon garlic powder½ teaspoon salt½ teaspoon onion powder½ teaspoon dried parsley
- As soon as the knots come out of the oven, brush them with the butter mixture while they’re still warm.
- Sprinkle the Parmesan evenly over the top. Serve warm.4 tablespoons grated Parmesan cheese