Garlic Knot Dinner Rolls

Garlic Knot Dinner Rolls

Print Recipe

Yield

16 rolls

Difficulty

Beginner

Prep Time

30 minutes

Bake Time

18 minutes

Proof Time

1 hour

Rise Time

1 hour

Total Time

2 hours 48 minutes

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Ingredients

3 to 4 cups all purpose flour
2 tablespoons granulated sugar
1 packet Fleischmann's^® RapidRise^® Yeast (2-¼ teaspoons)
1-½ teaspoons salt
¾ cup whole milk
¾ cup water
¼ cup salted butter (plus additional ¼ cup butter for brushing rolls)
1 egg, room temperature
1 teaspoon garlic powder
5 cloves garlic, finely minced
2 tablespoons fresh parsley, chopped

Directions

In a large bowl, combine 2 cups flour, sugar, Fleischmann’s^® RapidRise^® Instant Yeast and salt. Stir to combine.
In a separate microwave-safe medium bowl, microwave the milk, water, and ¼ cup butter until very warm (120° to 130°F). Stir into flour mixture. Beat 2 minutes at medium speed with a wooden spoon or electric mixer, scraping bowl occasionally.
Add the egg and an additional ½ cup of the flour. Beat for 2 minutes at high speed. Stir in the garlic, garlic powder, parsley and enough remaining flour to make a soft dough. Knead on a lightly-floured surface until smooth and elastic, about 8 to 10 minutes.
Place the dough in a greased bowl and cover. Set in a warm place to rise for 1 hour or until doubled in size.
After an hour, turn the dough out onto a lightly floured surface and gently pat into a 16" x 6" rectangle.
Use a sharp knife to cut dough into (16) 1-inch wide strips. Knot each strip and tuck the ends in to make a round knotted roll.
Place the knots on two cookie sheets lined with parchment paper about 2 inches apart. Cover and place back in a warm place to proof for 1 hour.
Once risen, brush with the remaining ¼ cup melted butter and bake in a 375°F oven for 18 minutes or until golden brown and hollow-sounding when roll is tapped on underside.

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