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Baking recipe · from the recipe book

Garlic-Parsley Buttermilk Knot Rolls

Soft, tangy buttermilk knots with a tender, fluffy crumb, brushed while hot with garlicky parsley butter for a glossy, savory finish.

Garlic-Parsley Buttermilk Knot Rolls

Ingredients

  • 3⅔ cups500 gBread flour
  • 1¼ cups (300 ml)300 gButtermilk, low-fatwarmed to about 100°F (38°C)
  • 2½ tbsp40 gWaterlukewarm
  • ¼ cup65 gUnsalted butterdivided: 40 g softened for the dough, 25 g melted for brushing
  • 1½ tbsp20 gGranulated sugar
  • 1½ tsp9 gSalt
  • 1 packet7 gInstant yeast
  • 3 cloves9 gGarlicfinely minced
  • 2½ tbsp chopped10 gFresh parsleyfinely chopped

Steps

  1. Warm the buttermilk gently to about 100°F (38°C); it may look slightly curdled, which is fine.
  2. In a large bowl, whisk the bread flour, sugar, salt and instant yeast.
  3. Add the warm buttermilk and the lukewarm water and mix into a shaggy dough. This is about 62% hydration and 1.8% salt.
  4. Knead in the softened portion of the butter (40 g, about two-thirds of the total) a little at a time, then knead 8–10 minutes until smooth, elastic and slightly tacky.
  5. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  6. Line a baking sheet with parchment. Turn out the dough, divide it into 12 equal pieces, roll each into a 9-inch rope and tie it into a loose knot, tucking the ends underneath. Set them 2 inches apart on the sheet.
  7. Cover and proof at about 75°F (24°C) for 40–50 minutes, until puffy and the dough springs back slowly when poked. During the last 20 minutes, heat the oven to 375°F (190°C).
  8. Bake 16–20 minutes, until deep golden and 190°F (88°C) in the center of a roll.
  9. While the rolls bake, melt the remaining butter (25 g, the last third) with the garlic over low heat for 1–2 minutes until fragrant, then stir in the parsley.
  10. Brush the hot rolls with the garlic-parsley butter right out of the oven.
  11. Cool the rolls on a rack for at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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