Garlic Knots

Garlic Knots


Hi Everyone! Happy New Year! Hope you all had a nice holiday season and a great New Year. 🙂 Now it’s time to get all my posts done with the photos I took before the holidays! I hope you enjoy them all as much as I did!

Making homemade rolls and bread using yeast has always intimidated me. Then I got a stand mixer, and for whatever reason — probably the fact that I don’t exactly know how to knead — I got the courage to give it a try.

Growing up, my Yiayia (grandma in Greek) always made these awesome knot rolls and I have always wanted to recreate them myself. People, making bread yourself is not hard! YAY! I did have some minor problems here and there, all my own fault. Like not reading the directions fully and skipping the last rise time. I also used wax paper because I didn’t have parchment and apparently that was an awful idea as my rolls stuck to the paper. But all in all, my final try worked great!

I slightly adapted a recipe from Jo Cooks, a blog I found while searching for rolls on Food Gawker. I subbed in white whole wheat flour for some of the all purpose to add some fiber. And I used oil instead of butter in the dough. I knew my Yiayia used olive oil and I wanted the healthy fat instead of the butter. Also, instead of using real butter to brush on the dough, I used a household favorite of ours, Brummel & Brown. I also omitted the herbs and stuck with only garlic in the butter wash. I wanted the flavor of the rolls themselves to stand out, although I think I will probably play around with the herb options for fun at some point!

These rolls almost perfectly represented what my Yiayia used to make and they were a big hit at our family Christmas. They are fluffy, but still chewy. And the butter and garlic that is brushed on is a nice addition of flavor. Oh and did I mention they are only about 130 calories each?! I will be making these often!





Garlic Knots


Garlic Knots

Makes 15 rolls

per roll: 127 calories, 3g fat, 173mg sodium, 21g carbs, 1.75g fiber, 1g sugars, 3.75g protein



1 cup of warm water

2 tbsp olive oil

1 egg

2 cups all purpose flour

1 1/4 cups white whole wheat four

1 tbsp of sugar

1 tsp salt

3 tsp regular active dry yeast

2 tbsp melted light butter

2 tsp. chopped garlic



In a bowl mix yeast, sugar and warm water. Stir and let sit for 10 minutes until yeast foams up.

In the bowl of a stand mixer, mix the flour and salt together. Add egg, oil, and yeast mixture. Mix using paddle attachment until it’s all well incorporated. The dough will be a bit soft.

Preheat oven to 400 F degrees. Cover 2 baking sheets with parchment paper.

Place the dough into a well oiled bowl (I just sprayed a bowl generously with cooking spray), cover up with plastic wrap and let sit until doubled in size, about 1 to 2 hours.

Punch down dough and knead it a bit, then cut the dough into 15 pieces. Roll each piece into long ropes about 15 inches and form into knots, tucking one end underneath the roll and one into the center. Place onto lined baking sheets, evenly spaced at about 2 inches.

In a small bowl, mix melted butter and garlic and brush over knots. Let knots rest for another 10 minutes. Bake for 9 to 12 minutes or until golden.

Garlic Knots


2 thoughts on “Garlic Knots

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    • Sorry this is SO delayed! But yes of course! I am always open to my blog recipes and posts to be shared as long as I get the credit for the recipe and photos and you link back to me. 🙂 Thanks so much!

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