SMALL BATCH GARLIC KNOT BRAIDED ROLLS
GARLIC ROLLS … sorry knots, you were too small.
Fluffy, golden, and drenched in garlicky butter—these rolls are dangerously addictive. Made with my trusty pizza dough, they’re the perfect sidekick to pasta or pizza night and are a snack-worthy treat all on their own. Grab a marinara dip or, if you’re like me, just eat them straight from the tray—respect.
SMALL BATCH GARLIC KNOTS BRAIDED ROLLS
Important Note: the recipe times are written assuming you've made my pizza dough recipe or have purchased dough.
Fluffy, golden, and drenched in garlicky butter—these rolls are dangerously addictive.
Ingredients
Instructions
- Preheat your oven to 375° and lightly grease a muffin tin.
- On a lightly floured surface, roll out the pizza dough into a rectangle, about 1/2-inch thick.
- Divide the dough into 9 evenly sized pieces. Roll each piece into a long strand.
- Braid the three strands together, then fold the braid so the ends meet and place it into a muffin tin cup. Repeat with the remaining dough.
- Let the dough braids rest and fluff up in your muffin tin for 30 minutes.
- Bake until golden brown—about 15-18 minutes.
- While the rolls are baking, mix the melted butter, garlic powder, fresh garlic, salt, and chopped parsley in a small bowl.
- Once out of the oven, immediately brush the warm rolls with the garlic butter mixture.
- Eat warm and enjoy!
Notes
If you use all of the dough instead of the half batch, just double the rest of your ingredients to make 6 knot rolls.
Pro-Tip: For an extra cheesy touch, sprinkle freshly grated Parmesan over the rolls right after brushing with butter. Absolute perfection!
Nutrition Facts
Calories
128Fat
3 gSat. Fat
1 gCarbs
22 gFiber
1 gNet carbs
21 gSugar
1 gProtein
4 gSodium
324 mgCholesterol
4 mg
