These extra-soft parmesan garlic rosemary rolls are unbelievably easy, yet totally impressive for your Thanksgiving table! They’re crazy-good warm from the oven with lots of butter.
Let there be CARBS!
‘Cause really, carbs are the best way to my heart on Thanksgiving and parmesan garlic rosemary knots fill that ever-present desire pretty nicely.
Speaking of that fast-approaching holiday…have you gotten your ebook copy of the all-new A Whole and Heavenly Thanksgiving Feast yet?? If not, you should probably run-not-walk over here to snatch it up—The big day is only one week away and I don’t know about you, but I’m getting EXCITED.
And hungry. There’s always that.
And now for an earth-shattering important question that I must know: Friends, on T-day how many of us pile up our plates to the max with dinner rolls?
Okay, guys: this is just embarrassing because I’m kinda worried I’m the only one who does! Everybody in my family always loads up on copious amounts of turkey and stuffing, and then there’s me over there casually piling dinner rolls on my plate like any normal person?? They call me weird and I’m convinced it’s just them.
50% dinner rolls, 50% everything else. I LIVE for Thanksgiving dinner rolls, friends, I just do. Bread on Thanksgiving > any other time of the year. I don’t even know why either…
Now in retrospect, it would be wrong of me to let a Thanksgiving pass by without sharing a new dinner roll recipe. And in case you’re wondering, yep, these parmesan garlic rosemary knots are based off the recipe that started it ALL last Thanksgiving.
Only today…we’re giving the classic a cheesy + garlicky kick in the pants. The science-proven method to winning at carbs.
Along with tons of fresh rosemary, because it’s totally my favorite herb in the universe. ♥
And knot form = just plain fun and obviously super-trendy.
Sidenote: are we winning at making Thanksgiving trendy lately or WHAT?!
So buttery, soft, and stuff-yer-face-worthy. And I plan to do just that.
These rolls might even be enough to make you forget about the turkey and follow my lead at filling up your dinner plate with the GOOD stuff, come Thursday.
I’m so glad we all get each other around here. 😉
Parmesan Garlic Rosemary Knots
- 2-1/4 teaspoons active dry yeast 1 1/4-oz pkg
- 1-1/4 cups warm water 110F
- 1/3 cup vegetable oil
- 1/4 cup honey
- 1 large egg
- 1-1/2 teaspoons salt
- 2 tablespoons minced fresh rosemary
- 3-1/2 to 4 cups white whole wheat flour
- 4 cloves minced garlic
- 3 tablespoons butter
- 1 tablespoon minced fresh rosemary
- 1/2 cup grated Parmesan cheese
- In the bowl of a large stand mixer, fitted with a dough hook attachment, dissolve yeast in warm water. Let stand 5 minutes until foamy. Mix in oil, honey, egg, salt, and rosemary until combined. With mixer on medium speed, add 3-1/2 cups flour and mix until dough pulls away from sides of bowl. (if dough seems too sticky, add additional flour, 1 tablespoon at a time until dough comes together)
- Turn dough onto a floured surface and gently knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise 1 hour or until doubled in size.
- Punch risen dough down and divide into 12 portions. Roll each portion into a 10 to 12-in long rope and tie each rope into a knot, tucking the ends underneath. Place knots on a parchment paper-lined baking sheet and allow to rise 30 minutes or until doubled in size.
- While rolls are rising, prepare the topping: In a small saucepan over medium-high heat, saute garlic in butter until garlic is just fragrant. Remove from heat and gently brush over doubled-in-size rolls. Sprinkle rosemary and Parmesan cheese over tops of each roll.
- Bake knots at 375F 15-20 minutes or until rolls are golden brown. Cool rolls slightly on a wire cooling rack and serve warm with butter.
NOTE: Rolls may be made ahead of time---after rolls are formed in step 3, you may cover rolls with plastic wrap and chill overnight. Proceed with the recipe the next day as directed.
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥
More bread-y, carby goodness!
Copycat King’s Hawaiian Bread Rolls
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Ok, so the texture and smell of these get an A+… but the sweetness from the honey makes the knots uh…sweet! My husband said the same thing. We were hoping for a savory knot. Suggestions? Substitute the honey for something not sweet or use less of the honey. I will make these again because the texture is perfect but I just don’t want them to taste sweet. Thanks so much for posting this recipe.
I used bread flour because that is what I had on hand and half of the honey and these turned out amazing! Not too sweet. Nice and soft. I also baked these for 12-13 min. The store was out of fresh rosemary so I used dry and is still good but would like to try it with fresh. I used 1/3 of the fresh rosemary amount required per my googling dry substitution searches :). This recipe is a keeper!!
I’m so happy to hear that these rolls were a hit for you, Mary! Thanks for coming back to let me know!!