Super soft homemade Garlic Knots have a garlic butter topping that is brushed on both before and after baking. These easy garlic knots can be made in a variety of shapes and sizes and are perfect for your next dinner or gathering!
Table of contents
Super Soft Garlic Knots
Hi hi! Just popping in here to share the recipe for these homemade Garlic Knots with you! These Garlic Knots are super easy to make - the dough is based off of my burger bun recipe which I developed a while back and have been using in everything. The dough comes together really easily (the mixer does all of the work), and they are fun to shape.
These easy homemade garlic knots are brushed with a garlic butter before being baked. They are then finished with garlic butter and fresh herbs once they come out of the oven for the perfect garlicky buttery bread!
What makes these Garlic Knots super soft?
These Garlic Knots are super soft thanks to the Tangzhong method, and is super stretchy from the bread flour in the recipe which gives an incredibly soft dough which can withstand being shaped into knots. Homemade Garlic Knots are often made from pizza dough, but I wanted to level it up with this soft and fluffy dough.
The Tangzhong method is an Asian Technique, and involves cooking part of the flour and water in a bread recipe to form a thick paste, or a roux. The process of making the Tangzhong gelatanises some of the starch in the flour. This means the flour is able to absorb a lot more water, and also holds onto it throughout the dough making process. This gives an incredibly soft bread which stays soft a lot longer than other bread does.
Tangzhong (which is a Chinese word) is made by cooking the liquid and flour together, while the Yudane method (which is Japanese) involves adding boiling liquid to the flour and leaving it to set overnight. The benefit of using a roux means that the bread dough can stay 'lean' - so very little added fat etc but still stay extremely tender and soft.
How to make homemade Garlic Knots
This homemade Garlic Knot recipe is pretty easy to make - there are two components, the dough and the garlic butter. Easy easy!
- Make the Tangzhong - The Tangzhong acts as the base of the dough, providing strength and moisture. I add cold milk directly to it rather than waiting for it to cool down.
- Mix the dough - All the other dough ingredients except for the butter go in. I use bread flour for strength, along with some milk powder for softness. The mixer does all the work for you here to make a super soft and stretchy dough.
- Add the butter - When the dough is developed strength, the butter is incorporated. The reason for this is to allow the gluten to develop before adding in the fat to the recipe, although it is not as important with a recipe that has a strong dough base, it is good practice!
- Rise the dough - I just pop the dough in a warm spot to rise. This usually takes about 90 minutes for me but just keep an eye on it. Go by the dough not the time.
- Form the knots - These knots use a super fun shaping method that I learnt from my friend Sarah's blog!
- Leave them to rise - Arrange the garlic knots in the pan and leave to rise until puffy. While they are rising, you can make the garlic butter so it is ready to go at baking time. Again, keep an eye on your dough here rather than the clock.
- Bake the Garlic Knots - The knots get brushed with garlic butter and then popped into the oven to bake. Once they are golden brown they come out and get drowned in a second round of garlic butter for a double dose of garlic! If you like, finish with a sprinkle of chopped fresh herbs such as parsley or chives, and a grating of parmesan cheese. Serve alongside some marinara sauce for dipping if desired.
Garlic Knots with Garlic Butter
I have a 'go hard or go home' mentality when it comes to making garlic bread, and these garlic knots definitely fall within the 'go hard' category.
I found that the best way to get as much garlic into them as possible was to do two rounds of garlic butter, made with melted butter. The first goes on just before they go into the oven, then the second lot of garlic butter gets brushed on when they are hot from the oven. I love this garlic butter, and use it on focaccia, garlic butter dinner rolls, and cheesy garlic bread.
The best way to get as much garlic flavour in without a super raw bit of garlic is to pre cook the garlic butter. What this does is infuse the butter with the garlic flavour. It also cooks down the minced garlic a little so that it doesn't have a super raw strong taste. This means you can and can load it onto the knots as soon as they come out of the oven.
The garlic butter goes onto the warm rolls, so if you are planning on making these ahead you can make the butter, do the first round before baking, then leave the second round off if you like. Then you can re-warm the garlic knots in the oven and add the garlic butter just before serving. They will be super good either way but this is just one way of going about it!
How to shape garlic knots
I borrowed my friend Sarah's method for these homemade garlic knots - instead of tying the dough into a full knot, you make a sort of twisted shape. I will try my best to explain, but you are best to watch the accompanying video to get a good idea.
- Divide the dough into 12 pieces.
- Working with one piece at a time, press the dough into a rectangle and then roll it up into a sausage. Making the rectangle first evens it out a little to help give you a nice even sausage.
- Roll the dough into a sausage 13" (33cm) long.
- Form the dough into a "u" shape
- Cross one end over the other. You will now have a top piece of dough and a bottom piece of dough.
- Take the bottom piece of dough, and bring it up and tuck it through the hole. Loop the top piece around to meet the bottom piece, and press the ends together.
- Tuck everything in and round off the garlic knot.
- Repeat with the remaining pieces. Transfer into your parchment paper lined baking pan.
This can take a little practice so you are best to practice with one piece until you get the hang of it, but I promise once you get the hang of it it is very easy!
How to make Garlic Knots ahead of time
You can make these garlic knots ahead of time. There are a few ways to do this:
- Make the dough ahead of time - Mix up the dough, then leave to stand on the counter for 20 to 30 minutes to kick start the rising process. Then pop the dough into the fridge to do the first rise! You can either do this on the same day (so make the dough in the morning and rise in the fridge), or make the dough the evening before.
- Make and assemble the knots and then do the second proof in the fridge - These only rise for 45 minutes at room temperature so you should be able to do the second rise in the fridge. I would leave them on the counter for about 10-15 minutes before putting them into the fridge. Remember to go by how the dough looks not the timing. I would not do this overnight, but would instead just use it as a way to delay the second rise.
- Make the garlic knots ahead of time and finish them later - make the knots and bake them, but don't add the second lot of garlic butter. Then, when you are ready to serve them, pop the pan into the oven for 10-15 min (at about 350°f / 180°c) covered with some foil. Then re-warm the butter and add it on top of the rolls just before serving.
Remember with yeast dough that the fridge is your friend. If something pops up and you're worried about over-proofing, just pop the dough into the fridge. I do this all the time if I find it is rising too fast and i'm not ready, or I need a little more time etc.
FAQ for Garlic Knots
Can Garlic powder be added to the dough?
Garlic does weird weird stuff when added to the dough and it makes it lose strength. I have had this happen to me in the past and it's very odd. So I just went for a double dose of garlic butter!
How do you store Garlic Knots?
I just keep them lightly covered or in an airtight container at room temperature. Because of the Tangzhong they should stay quite soft but you can refresh in the microwave if you want.
Can I substitute Bread Flour?
No. I tried it with all purpose flour once and it was like edible slime. It didn't go well. Bread flour is often called 'strong' or 'high grade' in other places! If you can't find it you could try adding some vital wheat gluten to the dough to help add strength.
Can Garlic Knots be made without a mixer?
This dough really needs a mixer! It needs to develop the strength for the knots to hold.
Do you have to use that much garlic?
Nope. You can use less if you want! Make sure it is finely grated - either mince it or cut super fine. I haven't tried this with pre-minced garlic but it should work fine.
How to substitute active dry yeast for Instant
If you only have active dry yeast, this recipe will still work fine, but you will have to change your method. Make the tangzong and cool to room temperature in a bowl with plastic wrap pressed against the surface. Then bloom your yeast in the lukewarm milk with the sugar. You can't use the cold milk to cool down the tangzhong as it needs to be warm to activate the yeast.
Can you freeze Garlic Knots?
I haven't tried it but I have frozen my burger buns and it was fine. Don't add the second round of butter to them (it will go weird in the freezer), then freeze the baked knots in a ziplock bag or airtight container. To refresh, thaw out then warm in an oven covered in foil, and then finish with the garlic butter.
How do I know if I have over proofed the dough?
If you have over proofed your knots, they will probably deflate while adding the garlic butter before baking. Then, over proofed dough doesn't do much in the oven as there is no gas to rise the bread. They should still taste fine they might just be a bit saggy. Make sure to keep a close eye on them when they are rising and give them the poke test!
For more recipes using the Tangzhong method, check out:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe for Homemade Garlic Knots
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Homemade Garlic Knots (+ Video Tutorial!)
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 garlic knots 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Super soft homemade Garlic Knots have a garlic butter topping that is brushed on both before and after baking. These easy garlic knots can be made in a variety of shapes and sizes and are perfect for your next dinner or gathering!
Ingredients
Tangzhong
- 25g bread flour
- 120g whole milk
Garlic Knot Dough
- All of the Tangzhong
- 200g cold milk
- 20g granulated sugar
- 2 tsp (6g) instant yeast
- 30g milk powder
- 2 tsp (8g) kosher salt
- A few turns of black pepper
- 1 egg, at room temperature
- 360g bread flour
- 45g unsalted butter, at room temperature
Garlic Butter
- 120g unsalted butter, cold from the fridge is fine
- 5-6 cloves garlic, finely minced or grated on a microplane
- Big pinch of Flaky Sea Salt such as Maldon
- Finely chopped chives to finish
- Flaky Sea Salt such as Maldon to finish
Instructions
TANGZHONG
- Make the Tangzhong. Combine the milk and bread flour in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture thickens into a paste. Remove from heat and transfer to the bowl of a stand mixer.
GARLIC KNOTS
- Add dough ingredients. Add the cold milk and mix to combine, checking with your finger that it is not hotter than lukewarm (the cold milk should cool the hot tangzhong enough). Add the sugar, yeast, milk powder, salt, pepper, egg, and flour. Transfer to the mixer and fit with the dough hook.
- Mix the dough. Mix the dough on medium speed until it is smooth and elastic and clears the sides of the bowl, about 12-15 minutes. Don’t freak out, as it is sticky - if you have made it by weight you will be fine. Set a timer and walk away from the mixer if you need. If after that time it really isn’t coming together and you’re worried, add flour a teaspoon at a time just until the dough just comes together. Add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic, and pass the windowpane test.
- Rise the dough. Turn the dough out onto a surface and either flour very lightly or grease your hands if needed to bring into a tight ball with a bench scraper. Transfer to a greased bowl and cover the bowl with plastic wrap. Place the dough in a warm spot and rise until doubled in size, approximately 1 ½ hours.
- Divide the dough. Grease and line a 9”x13” (20cmx30cm) baking pan. Turn the dough out onto a very lightly floured surface. Divide the dough into 12 equal portions, each weighing about 68g. Working with one piece of dough at a time, press it out and shape it into a rough rectangle, then roll up to form a sausage. Roll the dough into a log that is about 13” (33cm) long.
- Shape the garlic knots. To form the knot, shape the dough into a “U” shape. Cross one end over the other - you will have a piece that is on the top and a piece that is on the bottom. Bring the bottom piece of dough up and tuck it through the hole (the bend of the U). Then, take the top piece and wrap it underneath to meet the other piece of dough. Press them together lightly and shape the dough into a knot. (See video for instructions on how to do this). I suggest practicing with one first until you have the hang of it!
- Rise the garlic knots. Arrange the buns evenly spaced in the pan - I like to arrange them all in the same orientation within the pan. Cover the buns either with a lid, or some lightly greased plastic wrap. Leave the buns to rise again for about 45 to 55 minutes. You want them to puff up and double in size, and when you press lightly on one, it should leave a small indentation that doesn’t quite spring back. See images for how they look just after rolling and then risen. Remember that rising time depends on your environment so go by how the dough is looking, rather than a rising time.
- Make the garlic butter. While the buns are rising, make the garlic butter - place the butter and garlic in a small saucepan. Place over medium low heat. Heat until the butter is melted, and then continue to heat for a further 1-2 minutes, stirring often, to help infuse the butter with the garlic and take the raw bite out of the garlic. Remove from the heat and add a big pinch of flaky sea salt (or kosher salt) and set aside - you want it to cool slightly so it is not too warm when you brush it onto the rolls before baking.
- Add the garlic butter. When there is about 20 minutes to go in the rise, preheat the oven to 360°f / 185°c. Brush the buns with about ⅓ of the garlic butter - I like to dig the pastry brush in a little and get a little of the garlic from the bottom of the pan. You will brush more onto them once they are baked, which is the time to really get all the chunky pieces of garlic on there, so you can use more of the liquid butter for this initial brush if you like.
- Bake the garlic knots. Bake the garlic knots for 20 to 25 minutes, until they are golden brown. If you want to further check them you can take their internal temperature - they should be registering at about 195°f / 90°c for a baked dough - this isn’t a super important step but a nice way to double check if you like. When the rolls are nearly finished baking, re-warm the garlic butter if it has solidified at all. Remove the garlic knots from the oven and brush all over with the garlic butter. Finish with chopped chives. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature - they should stay soft for a few days. If you aren’t planning on eating the buns all in one day, Leave the garlic butter off of them and add before serving.
Notes
Shaping Inspiration from The Vanilla Bean Baking Blog
Comments
Libby says
The first free moments I have will be spent baking these! They look delicious!!
Tiffany says
I made these and they were delicious! The dough texture is perfection. I was short on time so instead of making knots I just rolled them into balls. I added two tablespoons of chopped parsley to the butter mixture, omitted the chives and added 1/2 tsp of garlic powder + some cracked black pepper. Next time I will finish with grated parmesan when hot out of the oven like she suggests in her pesto dinner role recipe. These were also easy to make!!!
cHERE says
What brand of flour do you use?
Erin Clarkson says
It depends where I am! For the pics for these I think I used King arthur but I have made it back in nz with high grade flour too 🙂
Caribou says
These are delicious! Can't wait to make them again 🙂
Stacy says
These are beyond good!
Rachel says
Made these this evening and they turned out SO WELL!!! The Instagram story on these was a big help for how to fold the knots, and the tangzhong base made them incredible fluffy and tender. This was my first foray into yeasted dough, and I was very pleased with how straightforward and well they turned out!
Erin says
Whattt it was your first time with yeast?! You absolutely nailed them! I have a bunch more recipes coming with this dough as a base so you can make allll of the things! Thanks so much for the lovely review!
Susan says
I’m making these for a family dinner party (yipee, a dinner party!). Is there a substitute for powdered milk or should I just go buy some?
Thanks so much
Erin says
You can probably leave it out but I haven’t tried it. There’s not really a sub! Worth grabbing some I think 🙂
Joy says
Amazingly soft rolls that are easy to make with simple ingredients and easy to follow instructions! Thanks Erin! A family hit!
Erin says
Yayyy I am so happy you love them!
Miriam says
Amazing receipe. Easy to make. They are so soft and tasty. Thank you for sharing
Erin says
You are so welcome!
Kendall says
Saw these on Erin's stories earlier this week and just had to try right away! As always, they were incredible, and 4 days later they are honestly just as soft still. Love that she does all her recipes in grams because every time I know it will ACTUALLY replicate the recipe she's created for all of us. Thanks again for another stellar recipe.
katie says
this is my third time making bread (the first two having been erin's dinner roll recipe), and it turned out amazing! i didn't think it could get any better than the garlic dinner rolls, but this has to be my new favourite. thank you so much for the recipe, so easy to follow and really worthwhile. my friends were really impressed that i made bread so well for the first time, and i owe it all to erin.
Hobby Baker says
Made these tonight, they were amazing- so so so soft! I used a normal roll shape because of time constraints, but it was perfect because we ended up cutting them in half and making meatball sliders 🥰
Erin says
Ohhhh I was thinking they would be so so good for sliders! So happy you loved
Monica says
These garlic knots are an absolute crowd pleaser! Love that the recipe is in grams as it's my preferred way to bake, especially since US and Australian cup volumes differ. The dough was so beautiful to work with and did exactly as it needed! It made the knots so easy to shape especially when following the video. We love cheese in this house so I opted for some parmesan on top of the knots and they were AMAZING.
Still so soft the next day too! Definitely going to be coming back to these again and again! Thank you Erin for developing this beautiful recipe 💖
Erin says
Hiiii yay you are so welcome! Thank you so much for the lovely review!
Dorothy says
My family loved it! Made a batch today and will be making another pne for tomorrow! That super soft dough is a winner! 💕
Erin says
Eeeee isn't it so so good! Thank you so much!
Raewyn says
I absolutely love Cloudy Kitchen! Erin, thank you so much for your recipes and videos which help so much. I made these Garlic Knots and they are so fluffy and soft - delicious 🙂
Erin says
Ahhh thank you thank you!
Cheree says
These are incredible - so soft and fluffy. I so appreciate how clear the instructions are; you think of everything! Only half of them made them to dinner (the rest were eaten straight out of the oven)
Erin says
So happy you love! That happens to us too hhahahahah
Susan Oher says
Next level garlic knot clouds! These are incredible, and make the house smell 👌👌👌. I’m seeking out reasons to make these again - I think my neighbors will be very happy in the next day or so.
Please make these you will be so happy you did.
Erin says
Weee so happy you love!
Michelle says
These were AMAZING. So delicious that I actually made them twice this weekend. The texture is so soft, the garlic butter was perfect. Can’t wait to try more recipes using the Tangzhong method!
Erin says
Yayyy isn't it so good! I love it SO MUCH
Melissa VH says
Absolutely loved these garlic knots. As promised, the tangzhong makes this dough so soft and lovely to work with. I’d accidentally used all my eggs up the day I made these so I tried a flax egg instead (ground flax+water) and they were UNREAL. These will be a staple in my house, for sure.
Erin says
Yayyyy I am so happy to hear it worked! You could probably even get away with leaving out the egg if you needed to and adding a tiny bit more butter and milk!
Veejal says
The whole batch was demolished in less time than it took to make them! Need I say more?
Erin says
Yayyyyyy!
Shana says
Hoping to make these tomorrow. I have 1% milk. Can I use that instead of the whole milk? Or is the whole milk completely necessary?
Erin says
I haven't tried any other way other than written but it should be fine!
Tamsin says
Made these tonight and they were incredible! I didn't have milk powder, I just added 10g more flour, that was my complete guess though and they still turned out amazing! Will definitely make again 🤤
Sarah says
is it possible to do by hand if I don't have a stand mixer, or it will be too sticky??
Erin says
Hi! I mentioned that in the FAQ section - you really need the mixer 🙂
Sarah says
Thanks! I had been command-F for hand or hand mixer, sorry missed it those notes! Before I saw this I went ahead and tried it with the dough hooks on slow w/ hand mixer, scooping in the dough towards them w/ spatula from time to time...seemed to be ok!! =) super soft at the end
Leo says
This dough is truly a dream! Everything came together beautifully and the flavor was incredible. My roommate loved them so much she came back for a second (and then a third!) Can't wait to make these again!
Q says
Currently in final proof of these buns. Made half of them into knots, and half into garlic hot dog buns 🤞🏼 I made your burger buns a couple of weeks ago and they were the best I’ve ever made! Your recipe is now my go-to. Loving this method. It’s so worth that little extra step in making the tangzhong.
Alice says
Hands down the best recipe I have ever made. Made this multiple times now for different people and every single person who tries one loves them. Thank you!!!
Erin says
Ahhhh thank you! I love them too!
Tofu says
THE FLUFFIEST. THE BOUNCIEST. THE SOFTEST. Super easy to make with an outstanding payoff. Mine rose quite quickly so just keep an eye on your dough and do as she says- go by look/feel > time!
Erin says
Yayyyyy so happy you loved!
Steph says
Just tried these and they were absolutely amazing!! Mine were done all the way through but didn’t get very golden brown. Should I I do a hotter temperature?
Erin says
Hi! as long as they are done it should be just fine! It's just from the garlic butter which doesn't make them super brown - usually something like this would use an egg wash which helps with browning
Claudia says
So soft and delish! The step by step video was very helpful on Instagram highlights! They didn't last very long at all and were alot easier to make than I thought!
Ashleigh says
This was my first savoury bread venture and definitely the first time using the Tangzhong method. It was a really fun process and the buns were insanely delicious and fluffy. So soft and buttery and garlicky. We turned them into burgers and filled rolls (mostly as an excuse to eat them with lunch and dinner) and they lasted all of 2 days between 2 people.
I really love referencing the video of the reels on Instagram when I’m tackling something new as well. It gives me a world of confidence as I’m a super visual person so this ability to check I’m on the path is so helpful.
Amanda says
These were so delicious and so soft! This is an easy recipe to follow, especially when also using the Cloudy Kitchen Instagram story highlights!
Elyse says
These were amazing Erin! So fluffy and soft - how good is Tangzhong ?!
Made half into an Aussie cheese and bacon classic at the brothers request - so goooood! Thanks Erin!
Lisa Rice says
I made this last night! Oh my! Sooo good! The texture is phenomenal and so light! This is my second time using the tangzhong method and I just love it! The only problem that I had was the addition of flour after the 12-15 minutes. I had to add quite a bit before it started leaving the sides of the bowl. Question: How sticky is the dough suppose to be after leaving the sides of the bowl for this tangzhong dough? Normally when I make bread dough, I am looking for a slightly tacky feel, like a sticky note, is it different with this kind of bread dough?
Erin says
So happy you loved! it's pretty sticky, as in you'll need to either flour or grease your hands so they don't stick. That description sounds about right! would stick to your hands unless you floured them basically
Lisa Rice says
thanks for the tip! I will be making these quite a bit for now on.
Saskia says
I am rarely commenting online on things, but these garlic knots are the best! The Tangzhong base makes them so fluffy. I made them yesterday and am still excited about how great they turned out. Thanks, Erin!
Erin Clarkson says
So so happy you loved!
Sam says
These knots get me in TROUBLE, they are so delicious we want to eat the entire batch as soon as they are out of the oven. Luckily very easy to half the recipe! The method here has changed my baking- so soft and fluffy!! Can’t wait ‘till we can host a party again to put these out.
Cadie says
Hi there! These look soo sooo good! I want to make them for our next pizza night. I am wondering if you have to bake them in a pan? Could you just bake the individual knots a a sheet pan? Thank you for any input!
Erin Clarkson says
Hi! Yes you can but I haven't tried - I am sure it would be fine!
Eva says
These were absolutely amazing! I am quite a novice at anything involving yeast, but this is the perfect recipe to try! I roasted the garlic before making a paste with the salt and added it to the butter. They were absolutely amazing!
Maria says
These are incredible! Just follow the instructions and be patient and they will come out perfectly. We are at a pretty constant 78-80 degrees here so the rise happened quickly but the timing was still on point. We use an Anova steam oven (no steam on this cook) and had to cut the cooking short - more towards 20 minutes and then watch the tops carefully.
Erin Clarkson says
Yay so happy you loved! 🙂
Ayesha says
I just made these yesterday with all purpose flour and they were super soft and yummy.
Just love the recipe. 😍
Nanette says
I love this recipe! So easy to work with, and your directions really clear. I had great success with these rolls. I’m wondering if you think these would freeze well? Thank you for all your wonderful recipes!💛
Bev says
I loved this recipe so much! Thanks so much for sharing! I did chose to half the amount of garlic butter and found them to be absolutely perfect.
Robin says
Hi Erin! I'm wondering if you have made these since being back in NZ? In Australia our Bread flour is only about 11.5% protein, which is similar to US all purpose I think! It took me a super long time to get close to window pane, and had to add a few teaspoons of extra flour as you suggested.
Wondered if you recommend reducing the liquid / increasing the flour amount if we only have access to flour like this? Would love to know your thoughts 🙂
Erin Clarkson says
Hi Robyn! I have, the dough is definitely a little stickier due to our protein content being a little lower. High grade flour is generally made with a slightly harder wheat but you are right, it is still lower in protein so it doesn't give you as extensible and stretchy of a dough. There are a few ways around this (I am working on a bit of a deep dive with testing it before I add it to the blog post). The first is like you said and decrease liquid, or you can also buy 'gluten flour' which is the straight gluten and I have been playing around with adding that in! I think I started with 1% of the weight of flour for the gluten flour measurement and it worked great and definitely made the dough stretchier! Sorry for the small essay
Kenzie says
I made these with my four year old son. We recently ordered garlic knots from a restaurant that were a let down. My son asked if we could make better ones at home. We loved this recipe! They came out so soft and we’re delicious the next day as well. I couldn’t quite get them to brown as much as the pictures but I am thinking of brushing something else on them before baking to help. My son keeps asking when we can make more. This recipe is a keeper!
Erin Clarkson says
So happy you loved! You could egg wash them if you wanted them a bit more golden too! 🙂
Alphonso McGlen says
This recipe is an absolute heater. If you want to be the subtle highlight of any dinner party, these are the key. Set these on a table and just the presentation alone is an eye catcher. The zong makes forsuper fluffy and substantial roll.
Grace says
It is easily the best! at first I was worried with the wet dough, but it turned out absolutely delicious!
Natasha says
By far my favorite garlic bread ever. Beats anything you can buy. Easy to make. So god damn tasty! Thank you Erin for perfecting ANOTHER recipe!
Ryan says
So excited to bake these, I’m waiting on the first rise now….its a rainy day, chill music on, double checking the recipe…I forgot the egg 🤦♂️
Will update to see how they come out haha
Bridget says
I love these - they're so light and fluffy and delicious. I ran out of time so did the second rise overnight in the fridge and I think they still turned out fine. Thank you!
Minah says
We don't really have bread flour where I live. Can I substitute with all-purpose flour instead?
Erin Clarkson says
Hi! No it really needs the extra gluten unfortunately, you could try adding in some gluten flour if you can get a hold of that? If your AP flour is high enough in protein (it needs about 13%) it might be ok?
Angel G says
This is a recipe I will make many many times! So soft and delicious and perfectly garlic-y!
Magda says
This is just heaven! So soft, fluffy, buttery. Simply amazing. Now I'm obligated to make them for every friends reunion we have.
Suji says
Can you please tell me replacement for egg ?? Or should I omit the egg ??
Erin Clarkson says
Hi! You could double my small batch dinner roll recipe which doesn't use an egg and use that dough instead 🙂
Julia says
These are totally phenomenal. I made them a few times already, always turn out great. The dough is easy to work with and does not stick, even if I never ever manage to get to a dough that passes a window pane test (I blame it on the all purpose flour I use when I don’t have bread flour on hand). Tonight I used the recipe of small batch dinner rolls but when my son saw what I was doing he begged me to turn them into those garlic knots!