Of all the breads I love, garlic knots hold a special place in my heart.
They were one of my first recipes I made when I started to discover a love for cooking in high school. We had them with so many recipes!
We even had garlic knots at my wedding…which were one of the biggest hits.
The original way I made garlic knots was with Pillsbury breadstick dough…but, they sadly discontinued that a few years ago.
I’ve tried making them homemade – which are delicious! But honestly – sometimes I just don’t want to pull out my mixer and make dough.
So the other day I was thinking about this, and I thought…why not use frozen bread dough? I’ve made breadsticks like that for years, so I bet they would work well for knots.
Oh man…the success of this is dangerous. My family might be having garlic knots for pretty much every meal from here on out.
Sure, it’s not as convenient as the breadstick dough I used to buy – it DOES require remembering take out the frozen rolls ahead of time (thank goodness there is a defrost method that can be done in two hours!), but they are absolutely delicious.
They were buttery and garlic-y, and SO, SO easy. I don’t see Rhodes frozen rolls going anywhere anytime soon, so I think this will definitely be my go-to recipe from here on out.
Homemade Garlic Knots
What to Serve with Garlic Knots
Garlic knots are a great side dish to many different dishes.
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Obviously, these go great with any Italian-inspired dishes, such as:
- Spaghetti
- Chicken Alfredo
- Lasagna
- Chicken Parmesan
- Stuffed Rigatoni
- Spaghetti Pie
But it also is an awesome side dish for many other meals. I personally LOVE serving garlic knots with apricot chicken – it’s absolutely delicious.
Any time that you may want to have french bread or rolls, you could easily substitute it with these garlic knots. They are seriously so easy!
Substitutions
Instead of using cooking spray on your baking sheet, you could use parchment paper or a silicone baking mat.
While I haven’t tried this, you could try substituting an olive or avocado oil for the butter.
You could use any number of spices to switch these up – basil, an Italian seasoning blend, or even a little bit of salt.
For a sweeter treat, you could omit the parsley and parmesan cheese, and coat them in cinnamon sugar after they’ve been dipped in the butter.
If you sprinkled some cheese on the dough before you twist it, you could make them cheesy garlic knots. YUM!
You could use minced garlic instead of garlic powder.
FAQs
Are garlic knots vegan? I made these with butter, but according to the Rhodes Rolls website, their rolls are vegan. So you could easily make this recipe with vegan butter and nutritional yeast instead of parmesan!
Are garlic knots healthy? Not particularly 🙂 But they certainly aren’t the worst thing you could eat!
How can I make garlic knots dairy-free? Rhodes rolls are dairy-free, but they are made in a facility that processes dairy – I would suggest calling them for details. But if that checked out, you could make these with a dairy free butter and omit the parmesan cheese (or use nutritional yeast instead).
Can you freeze garlic knots? You should be able to freeze these after they have been baked.
Do garlic knots need to be refrigerated? These do not, but they will go stale if you leave them out. So make sure you store them in an airtight container.
How to reheat garlic knots?
How to Make Garlic Knots
- 12 frozen Rhodes rolls
- 1/4 cup salted butter
- 1 tablespoon garlic powder
- 2 tsp parsley
- Grated Parmesan cheese
Spray cookie sheet and place rolls on a prepared baking sheet. Defrost according to instructions on the bag.
Once defrosted and the rolls have risen, roll the rolls out into long, skinny
Melt butter and mix with garlic and parsley.
Cover each roll in the butter mixture.
Tie each roll into a knot.
Bake at 350 for 15-20 minutes.
Brush butter on each roll and sprinkle with Parmesan cheese.
Easy Garlic Knots
Ingredients
- 12 frozen Rhodes rolls
- 1/4 cup salted butter
- 1 tablespoon garlic powder
- 2 tsp parsley
- Grated Parmesan cheese
Instructions
Spray cookie sheet and place rolls on a prepared baking sheet. Defrost according to instructions on the bag.
Once defrosted and the rolls have risen, roll the rolls out into long, skinny
Melt butter and mix with garlic and parsley.
Cover each roll in the butter mixture.
Tie each roll into a knot.
Bake at 350 for 15-20 minutes.
Put kite butter on each roll and sprinkle with Parmesan cheese.
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