30 Minute Garlic Knots

Garlic knots don’t have to be difficult to be delicious! These 30 Minute Garlic Knots are super easy and are made from scratch in just half an hour.

After I started making garlic knots, my son started requesting them all the time. They’re delicious, and we love them, but they take about an hour to make.

All-in-all, not so bad for a yeast recipe. Since dinner time is always chaotic at our house, quick, easy recipes are my friend.

So, I came up with a faster recipe to make garlic knots. These 30 Minute Garlic Knots are ready – start to finish – in just half an hour. And they taste so good that you’d never guess how easy they are!

This is a great starter recipe if you’ve never made anything with yeast before. It’s pretty hard to hurt this dough (just don’t kill the yeast!).

I think you’ll be pleasantly surprised at just how easy this recipe really is. And if you’d like a step-by-step tutorial on shaping the knots, check out my video below!

More 30 minute bread recipes!

• 30 Minute Cinnamon Sugar Knots
• 30 Minute Homemade Soft Pretzels
• 30 Minute Buttermilk Dinner Rolls

How-to Shape Knots Video

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30 Minute Garlic Knots

Made-from-scratch garlic knots that are ready in just half an hour. 

Author: i heart eating

Prep Time: 16 minutes

Cook Time: 14 minutes

Total Time: 30 minutes

Course: bread, Side Dish

Cuisine: American

Servings: 12

4.78 from 9 votes

Print Recipe

Ingredients

Garlic Knots

• 1/4 c . butter
• 1 c . milk
• 2 T. instant yeast
• 1 T. honey
• 1/2 tsp . salt
• 1 large egg
• 3-3 ½ c . all-purpose flour

Garlic Butter

• 2 T. butter
• 2 cloves garlic minced
• 1/2 tsp . Italian seasoning
• 1/4 tsp . garlic powder
• 3-4 T. grated Parmesan or Romano cheese optional

Instructions

1. Preheat oven to 400 Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
2. In a small saucepan, melt butter.
3. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
4. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
5. When milk mixture is at temperature, add to yeast and honey; stir to combine.
6. Add salt and egg, and stir until combined.
7. Stir in 2 ½ cups of flour.
8. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
9. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
10. With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
11. Cover, and let dough rest for 10 minutes.
12. Bake for about 9-12 minutes, or until lightly golden brown.
13. While the knots are baking, prepare the garlic butter.
14. In a small bowl, stir together ingredients for garlic butter.

15. After removing the rolls from the oven, brush with garlic butter, sprinkle with cheese if using, and enjoy!

16. If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. Let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

Recipe Notes

*Nutrition facts have been estimated.

Nutrition facts per serving (1g)

Calories: 188kcal

Fat: 5g

Saturated fat: 3g

Cholesterol: 26mg

Sodium: 150mg

Potassium: 70mg

Carbohydrates: 29g

Fiber: 1g

Sugar: 1g

Protein: 5g

Vitamin A: 3.4%

Vitamin C: 0.2%

Calcium: 3.7%

Iron: 9.9%