Quick Rosemary Garlic Knots
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.
Yield: 40-48 rolls
- 1 cup warm milk (110-115°F)
- 1 Tbsp melted butter
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Platinum Superior Baking Yeast
- 1 Tbsp sugar
- 1 tsp Kosher salt
- 2 cups all-purpose flour + ½ cup for kneading, rolling and shaping
- ½ cup salted butter
- 2 tsp minced garlic
- 1 tsp minced fresh rosemary
- ½ tsp Kosher salt
- 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 out onto a well-floured surface. Knead 3 to 5 minutes or until dough is no longer sticky. Place in greased bowl. Cover and set aside in a warm place for 15 minutes.
- Punch dough down and turn dough out onto a floured surface. Divide into 2 sections. Roll each section to about a 10 to 12-inch rectangle.
- 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 silicone or parchment paper-lined baking sheet about 2 inches apart. Repeat with remaining dough.
- Cover and set aside. Preheat oven to 375°F.
- 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.
- Recipe created by Miss in the Kitchen.