Italian Herb Knots

A favorite bakery of mine from back home used to make an Italian bread with lots of seasonings and herbs mixed throughout. I was trying to duplicate that bread with these rolls by putting Italian seasons right in the dough in addition to what is on top. It's not exactly like the bread from back home, but it comes just close enough to make me miss that place a bunch! And their chocolate eclairs... and their lattes... and their cinnamon rolls... Mmm.

These rolls are the perfect substitute to regular old garlic bread, whether they are served alongside your favorite pasta dish or a bowl of rich, hearty soup. I have been making them a lot this summer, and they also work great as sandwich buns. I have even used this dough recipe to make runzas. I am sure as the weather gets colder, they will show up around our place even more.

Italian Herb Knots
Makes 10

3 1/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons yeast
1 1/4 teaspoons salt
2 teaspoons dried Italian herbs
2 tablespoons olive oil
1/4 cup milk
1 cup warm water (about 105°)

1 tablespoon butter
1/2 to 1 garlic clove
1/2 teaspoon dried Italian herbs


1. In a large mixing bowl combine the dry ingredients and stir well with a wooden spoon. In a liquid measuring cup, combine the warm water, the milk, and the olive oil. Add the wet ingredients all at once to the flour mixture and stir with the wooden spoon until a ball of dough is formed and pulls away from the sides of the bowl.

2. Turn the ball of dough onto a well floured surface and knead for 5 to 7 minutes, or until the dough is smooth and elastic. The dough should still be a little sticky, but not so much that it stick to your hands and the counter. Transfer the dough to an oiled bowl and turn the dough so it is oiled on all sides. Cover with plastic wrap and allow the dough to rise for about 1 hour, or until it has doubled in size.

3. Gently deflate the dough and divide it into 10 pieces on a lightly floured surface. To shape the rolls, work with one piece at a time and roll the dough into a rope about 10 inches long. Tie the dough rope in a knot, then tuck the two end pieces into the middle, one on the top and one underneath. Place the roll on a baking sheet and repeat with the rest of the dough.

4. Cover the rolls with oiled plastic wrap and allow them to rise for a second time, about 45 minutes. While the rolls are rising, preheat oven to 350°.

5. Just before the rolls are ready to bake, combine the butter, garlic, and the dried herbs and heat in the microwave until the butter is melted. Brush the melted butter on each of the rolls. Bake for 15 to 18 minutes, or until the rolls are golden brown. Enjoy!

My bread making tips:

*To help cut down on the dirty dishes, let the dough rise in the same bowl that you used to mix the dough in. When I finish kneading the dough, I usually let it rest on the counter for a few minutes while I wash the bowl. Since the bowl is warm from the washing, it gives the dough a nice start.

*Recently I have started using my camera to take pictures of the dough before and after the rising process. This makes it really easy to see if the dough has in fact doubled in size. Totally not necessary, but why not? Here are my before and after pictures. 

*I use the same piece of plastic wrap from the first rise to cover the rolls during the second rise. Just rub it around the oiled bowl before placing it on the rolls to make sure it doesn't stick.




Recipe adapted from Annie's Eats, originally from Amber's Delectable Delights.