Garlic Knots

Garlic Knots
These garlicky dinner rolls are a cinch to make because you start with frozen bread dough. They're brushed with garlic butter before and after baking.
Makes 24
Prep 10 m
Cook 8 m
Rise 30 m
Bake 20 m



  1. 1 of 4 Heat olive oil and butter in a 10-inch skillet over medium-low heat until butter is melted, 4 minutes. Add garlic and 1/8 teaspoon of the salt. Cook 3 to 4 minutes. Set aside.
  2. 2 of 4 Roll out thawed dough to a 12 x 10-inch rectangle. Cut crossways into 12 strips, then in half lengthwise, for a total of 24, 5 x 1-inch strips.
  3. 3 of 4 Tie each strip into a knot, stretching dough slightly. Transfer dough knots to two large baking sheets (12 per sheet). Sprinkle with remaining 1/4 teaspoon salt. Cover with a clean towel, and leave in a warm place to rise for 30 minutes.
  4. 4 of 4 Heat oven to 375 degrees F. Uncover knots, and brush each with a little garlic butter. Bake at 375 degrees F for 20 minutes, rotating pans halfway. Once baked, immediately transfer to a large bowl and toss with remaining garlic butter.
Nutrition Information for Garlic Knots
Servings Per Recipe: 24
Per Serving: 72 kcal cal., 142 mg sodium, 1 g fiber, 3 g Fat, total, 10 g carb., 2 g pro., 1 g sat. fat, 3 mg chol.