Garlic Parmesan Knot Rolls

$The key to making Garlic Parmesan Knot Rolls is using fresh and high-quality ingredients. Here is what you need: - 3 cups all-purpose flour - 1 packet (2 ¼ tsp) active dry yeast - 1 teaspoon sugar - 1 teaspoon salt - 1 cup warm water (110°F or 43°C) - 4 tablespoons unsalted butter, melted - 3 cloves garlic, minced - ½ cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Fresh parsley, chopped (for garnish) Each ingredient plays a vital role. The flour gives the rolls their structure. Yeast helps the dough rise, making it fluffy. Sugar feeds the yeast and adds a hint of sweetness. Salt enhances flavor and controls yeast activity. Warm water activates the yeast, ensuring proper rise. Butter adds richness and moisture. Garlic brings flavor, while Parmesan adds a savory touch. Italian seasoning complements all the flavors. Finally, parsley adds a fresh finish. With these ingredients, you will create a treat that is both fluffy and flavorful. {{ingredient_image_1}} To start, grab a small bowl. Combine one packet of active dry yeast with one teaspoon of sugar and one cup of warm water, about 110°F. Stir gently and let it sit for 5 to 10 minutes. You’ll know it's ready when it looks frothy on top. This step wakes up the yeast, making them ready to work their magic. In a large mixing bowl, add 3 cups of all-purpose flour and one teaspoon of salt. Mix them well. Next, make a small well in the center of the flour. Pour in the activated yeast mixture and 4 tablespoons of melted unsalted butter. Stir everything together until a dough starts to form. Once the dough is mixed, knead it on a floured surface for about 5 to 7 minutes. Aim for a smooth and elastic texture. After kneading, place the dough in a greased bowl. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour. It should double in size. After rising, punch the dough down gently and divide it into 12 equal pieces. Roll each piece into a rope and tie a simple knot. Before you bake, prepare a garlic butter mix. In a small bowl, combine 4 tablespoons of melted butter, 3 minced garlic cloves, and 1 teaspoon of Italian seasoning. Brush this mix generously over each knot. Next, sprinkle ½ cup of grated Parmesan cheese on top of the knots. Place the knots on a lined baking sheet, spacing them about 1 inch apart. Preheat your oven to 375°F and bake the rolls for 15 to 20 minutes. They should turn golden brown. Once baked, garnish with fresh chopped parsley before serving. Enjoy these fluffy treats! To make your rolls fluffy, use warm water around 110°F. This helps activate the yeast. Let the yeast mixture sit until it gets frothy. Knead the dough well for about 5-7 minutes. This builds gluten, which traps air and makes the rolls soft. Let the dough rise in a warm spot, covered lightly. A good rise usually takes about 1 hour. You can add more flavor to your rolls. Try using different cheeses, like mozzarella or cheddar. Adding fresh herbs, like rosemary or thyme, can also boost taste. You can mix in spices like red pepper flakes for a kick. For a twist, consider stuffing the knots with cheese or herbs before baking. This will make each bite even more exciting. One common mistake is rushing the yeast activation. Make sure it’s frothy before mixing it in. Another issue is not kneading enough. If the dough is sticky, add more flour, but do so sparingly. Also, avoid skipping the rise time. Each roll needs to expand fully for the best texture. Finally, don’t overcrowd the baking sheet. Give each knot space to grow while baking. Pro Tips Perfect Yeast Activation: Ensure your water is at the right temperature (110°F or 43°C) to activate the yeast effectively without killing it. Kneading Technique: Knead the dough until it's smooth and elastic; this helps develop the gluten, giving your rolls a better texture. Flavor Boost: For an extra kick, try adding additional minced garlic or herbs to the butter mixture before brushing on the knots. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. {{image_2}} You can easily switch up the cheese in these knot rolls. Try using mozzarella for a stretchy, gooey texture. Feta adds a tangy kick that pairs well with garlic. For a stronger taste, use aged cheddar or gouda. Each cheese gives a unique flavor and texture to your rolls. Want to add more flavor? Mix in fresh herbs like rosemary or thyme. Dried herbs like oregano or basil can also enhance the taste. For a spicy twist, add some crushed red pepper or paprika. These additions create a tasty version of the classic garlic knot. If you need gluten-free rolls, use a gluten-free flour blend. Many blends work well, but make sure it contains xanthan gum for structure. Follow the same steps in the recipe. Keep an eye on the baking time, as gluten-free dough can bake faster. Enjoy these rolls without worry! To keep your knot rolls fresh, place them in an airtight container. This helps prevent them from drying out. If you have leftover rolls, let them cool completely before storing. You can also wrap them in plastic wrap or aluminum foil. Store them at room temperature for up to three days. For longer storage, consider freezing them. Reheating your Garlic Parmesan Knot Rolls is easy. You can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the rolls on a baking sheet and heat them for about 10 minutes. This keeps them warm and crispy. If you use a microwave, wrap each roll in a damp paper towel. Heat them for 10-15 seconds. This will help keep them soft but may not make them crispy. Freezing is a great option if you want to save your knot rolls for later. To freeze them, first cool the rolls completely. Then, place them in a freezer bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you are ready to eat them, thaw them in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use instant yeast. You should use the same amount as active dry yeast. Instant yeast works faster since it does not need to be mixed with water first. Just add it directly to your dry ingredients. This can save you some time! The dough is ready when it doubles in size. You can test it by gently pressing your finger into the dough. If the indent stays, the dough has risen enough. If it springs back, let it rise a bit longer. Keep an eye on it to get that perfect fluffy texture. Garlic Parmesan Knot Rolls pair well with many dishes. You can serve them with soups or salads. They also go great with pasta meals or as a side for grilled meats. Feel free to add a dipping sauce like marinara or garlic butter for extra flavor. You can keep leftover rolls for about 2-3 days at room temperature. Store them in an airtight container to keep them soft. If you want to keep them longer, freeze the rolls. Wrap them well in plastic wrap and place them in a freezer bag. They can last for about 2 months in the freezer. Making Garlic Parmesan Knot Rolls is simple and fun. We covered each key step: from activating the yeast to shaping the dough and baking. I shared tips for perfect rolls. You can try flavor variations and even gluten-free options. Remember, proper storage keeps them fresh. Enjoy making these tasty rolls, whether for a meal or a snack. They will impress your friends and family. Dive in, have fun, and enjoy every bite!$

Garlic Parmesan Knot Rolls

Deliciously soft and buttery knot rolls infused with garlic and Parmesan cheese.

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Prep Time 15

Cook Time 20

Total Time 1 30

Course Appetizer

Cuisine Italian

Servings 12

Calories 150 kcal

Ingredients

3 cups all-purpose flour
1 packet active dry yeast (2 ¼ tsp)
1 teaspoon sugar
1 teaspoon salt
1 cup warm water (110°F or 43°C)
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
0.5 cup grated Parmesan cheese
1 teaspoon Italian seasoning
to taste fresh parsley, chopped (for garnish)

Instructions

In a small bowl, activate the yeast by combining it with warm water and sugar. Let it sit for about 5-10 minutes, until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and melted butter.
Stir the ingredients together until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until it is smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a knot by rolling it into a rope and tying it in a simple knot.
In a small bowl, mix the melted butter, minced garlic, and Italian seasoning. Brush this mixture generously over each knot.
Sprinkle the grated Parmesan cheese over each knot.
Arrange the knots on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
Bake in the preheated oven for 15-20 minutes, or until golden brown.
Remove from the oven and garnish with freshly chopped parsley before serving.

Notes

Best served warm and can be garnished with fresh parsley.

Keyword bread, garlic, Parmesan, rolls