New This Month

Garlic Rosemary Knots


A basket of these fragrant rolls makes a welcome addition to any dinner party.

  • Yield: Makes 24

Source: Martha Stewart Living, November 1999


  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons chopped fresh rosemary
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • All-purpose flour, for dusting
  • Potato Rolls dough recipe, made through step 3


  1. Heat oven to 375 degrees. In a small bowl, combine olive oil, rosemary, garlic, salt, and pepper. Line two large baking sheets with parchment, and set aside.

  2. Working on a floured work surface, cut dough into 2-ounce portions. Roll each to an 11-inch length. Dip each in oil mixture; tie into a knot. Place knots at least 1 1/4 inches apart on prepared baking sheets. Cover with plastic wrap; set aside to rise until dough does not spring back when pressed with a finger, about 20 minutes. Bake until golden, about 20 minutes. Cool on a wire rack 5 minutes before serving.

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