Garlic Parsley Knots

These rolls start with frozen yeast dough. For the best results, thaw dough, wrapped, in the refrigerator overnight.

Garlic Parsley Knots

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  • Prep Time


  • Total Time


  • Servings

    dozen rolls


  • 1

    pound frozen white bread dough, thawed

  • 1

    egg white beaten with 1 tablespoon water

  • cup dried parsley

  • ¾

    teaspon garlic powder, divided

  • 2

    tablespoons butter, melted


Cover a baking sheet with parchment paper or coat with cooking spray. Place bread dough in large oiled bowl; cover with plastic wrap. Let dough rise until double in size, about 45 minutes. Turn out onto lightly floured surface and roll into 12-inch square that is 1/4 inch thick. Brush dough with egg white mixture and sprinkle with parlsey and 1/2 teaspoon garlic powder. Fold dough in half to enclose the garlic parsley filling. Pinch edges to seal. Cut crosswise with sharp knife into 1-inch-wide strips. Pick up each strip and stretch slightly, then tie into a knot. Place on the prepared baking sheet. Cover and let rise in a warm place until double in size, 45-60 minutes. Preheat oven to 400 degree F. Bake until golden, about 12 minutes Mix remaining garlic powder with melted butter; brush over hot rolls. Serve warm.


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