Garlic knots are a classic pizzeria side dish: soft, pull-apart bread knots coated in garlicky butter and sprinkled with parsley. Using Rhodes frozen dinner rolls makes this version genuinely effortless—no dough mixing, kneading, or rising time required. The rolls proof and bake into tender, fluffy knots that soak up the garlic butter beautifully, giving you that irresistible bakery-style result at home.
Ingredients
- 12 Rhodes frozen dinner rolls (about 1 lb / 450 g total)
- 4 tbsp (56 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tbsp)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp (8 g) fresh parsley, finely chopped (or 2 tsp dried)
- Optional: 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Thaw and proof the rolls: Place the frozen Rhodes rolls on a lightly greased baking sheet or in a greased 9×13-inch pan. Cover loosely with plastic wrap that has been sprayed with cooking spray (so it doesn’t stick) and let them thaw and rise at room temperature until they are puffy and have doubled in size. This typically takes 2 to 2.5 hours, depending on your kitchen temperature. They are ready when you can gently press a finger into a roll and the indentation stays.
- Preheat the oven to 375°F (190°C).
- Shape the knots: On a lightly floured surface, roll each proofed roll into a rope about 8 inches (20 cm) long. Tie the rope into a loose knot, tucking the ends underneath. Place the knots on a baking sheet lined with parchment paper, spacing them about 2 inches (5 cm) apart.
- Bake: Bake the knots for 12–15 minutes, until they are golden brown on top and sound hollow when tapped. The internal temperature should reach 190°F (88°C) for fully baked bread (though this is not a food safety requirement, it ensures doneness).
- Make the garlic butter: While the knots bake, combine the melted butter, minced garlic, garlic powder, and salt in a small bowl. Stir well.
- Coat the knots: As soon as the knots come out of the oven, brush them generously with the garlic butter mixture. Make sure to get the butter into the crevices. Sprinkle with parsley and optional Parmesan cheese.
- Serve warm: Let the knots rest for 2–3 minutes, then serve while still warm.
Tips
- Proofing time varies: The rise time depends on the temperature of your kitchen. If it’s cool, it may take closer to 3 hours; if warm, it could be as short as 1.5 hours. Always judge by the puffy appearance, not the clock.
- Don’t skip the garlic powder: Fresh garlic alone can be harsh and unevenly distributed. The powder helps the garlic flavor penetrate the butter evenly.
- Make ahead: You can shape the knots and refrigerate them overnight after proofing. Let them come to room temperature for 30 minutes before baking.
- Common mistake: Over-flouring the surface when shaping makes the knots tough. Use just enough flour to prevent sticking, and handle the dough gently.
Serving Suggestions
These garlic knots are perfect alongside a big bowl of spaghetti and marinara sauce, a crisp Caesar salad, or as an appetizer for a pizza night. They also pair well with soups like minestrone or tomato basil. For dipping, serve with warm marinara sauce or garlic butter on the side.
Variations
- Cheesy knots: After brushing with garlic butter, sprinkle with shredded mozzarella and a little Parmesan, then broil for 1–2 minutes until the cheese melts and bubbles.
- Spicy knots: Add 1/2 teaspoon red pepper flakes or a pinch of cayenne to the garlic butter for a kick.
- Herb knots: Mix 1 teaspoon dried oregano or Italian seasoning into the garlic butter along with the parsley.
- Whole wheat: Substitute half of the Rhodes rolls with whole wheat dinner rolls for a slightly nuttier flavor.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 20–30 seconds, but they will be softer and less crisp. For best texture, avoid reheating more than once.
Frequently Asked Questions
Can I use Rhodes white bread dough instead of dinner rolls? Yes, you can. The bread dough will produce slightly denser knots, but they will still be delicious. You will need about 1 lb (450 g) of thawed dough. Shape and bake the same way.
How do I know when the rolls are fully proofed? The rolls should have doubled in size and look puffy. Gently press a finger into the side of a roll—if the indentation stays and doesn’t spring back, they are ready. If they spring back, they need more time.
Can I make these in an air fryer? Yes. Preheat the air fryer to 350°F (175°C) and cook the knots in a single layer for 8–10 minutes, until golden brown. Brush with garlic butter immediately after cooking. Work in batches to avoid overcrowding.
Why are my knots tough? Tough knots are usually the result of adding too much flour during shaping or overworking the dough. Use a light touch and minimal flour. Also, avoid over-baking, as that dries them out.
Can I freeze the baked knots? Absolutely. Let them cool completely, then place in a freezer-safe bag or container. Freeze for up to 3 months. Reheat frozen knots in a 350°F (175°C) oven for 10–12 minutes, brushing with a little extra butter if desired.
What if I don’t have fresh parsley? Dried parsley works fine; use about 2 teaspoons. You can also skip it or use fresh basil or chives for a different flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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