Go Back
+ servings
Garlic Bread (Garlic Knot)

How To Make Garlic Bread (Garlic Knots)

Garlic Bread made from scratch, no knead, brushed with a mixture of butter, Garlic, and Parsley.  It's incredibly soft, fluffy, and very delicious. It's a great bread that can easily serve as an accompaniment to any meal.
Course Breakfast/Lunch/Dinner
Cuisine American
Keyword bread, homemade
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour 15 minutes
Total Time 35 minutes
Servings 15 Rolls
Calories 122kcal
Author Lola Osinkolu


Ingredients for the Garlic Knots

  • 4-1/2 Cups Bread Flour
  • 4 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Tbsp Yeast
  • 3 Tbsp Butter
  • 2 Eggs
  • 1-1/2 cups Milk warm
  • 2 Tsp Garlic powder
  • scallions chopped

For the Garlic Butter

  • 1 clove Garlic
  • 2 Tbsp unsalted butter
  • Pinch of salt Optional
  • Chopped Parsley Rosemary, Chives or scallion


Instructions for the Garlic Knots

  • In a large bowl, proof the yeast by mixing the yeast and 1 tablespoon of sugar in warm milk and leave it for about 5 minutes until it froths. (The temperature of the milk should be between 95° F and 115° F).
  • Combine the Flour, remaining Sugar, salt, Eggs, garlic powder, chopped scallions, melted butter, and proofed yeast and mix with a wooden spoon for about 2 to 3 minutes or till everything is well combined. At this point, you will have a wet and sticky dough.
  • Cover the dough with a lid or a plastic wrap and leave to rise in a warm place for 1 to 1-1/2 hours or till almost tripled in size.
  • Rub the baking pan with some room temperature butter and sprinkle a generous amount of flour over it. Then, tip the pan all around and make sure the flour sticks to all the sides of the pan and dump out the excess. Set it aside.
  • After the dough has risen, mix it to remove the trapped air and start shaping your rolls. (Please read notes above on how to make the knots).
  • Carefully arrange the Garlic knots inside the Pan and leave it to proof again for another 15 minutes
  • Brush the surface of the dough with the Eggwash (1 Egg + 2 Tbsp water whisked together) and bake in a 350°F preheated oven for 20 minutes.
  • Once you take the bread out from the oven, while still hot, generously brush the surface of the rolls with the garlic butter.
  • Allow the bread to cool for a few minutes before serving – if you can wait :). Enjoy!

Instruction for the Garlic Butter

  • When the rolls are almost done in the oven,  combine 2 tablespoons of warm melted butter, the garlic, and the parsley in a small bowl and stir. Please add a pinch of salt if you are using unsalted butter.



  • It is very important to add salt to your recipe because it helps to strengthen the gluten stronger.
  • This garlic dinner rolls recipe makes 15 pieces of either bread rolls or bread knots.
  • I used parsley for my butter sauce. However, Rosemary or Chives will also work perfectly well.
  • The second rise after shaping is important. It will give the dough enough time to relax and expand.
  • As with all my bread recipes, I always use bread flour. Though all-purpose flour can also work, however, the bread flour will yield a more desirable end product.


Calories: 122kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg