Buttery Garlic Knots

These Buttery Garlic Knots are warm, buttery, and fragrant with garlic straight out of the oven, and practically beg to be pulled apart and devoured before they even hit the table.

Using store-bought crescent rolls means you get all that soft, pillowy texture with none of the fuss, and the whole recipe comes together in just 20 minutes. The garlic butter soaks into every twist and fold, so each bite is packed with flavor from the inside out.

Helpful Tips

• Watch the garlic closely: Take the skillet off the heat right after the garlic turns fragrant, since garlic burns fast and can turn bitter if it lingers over direct heat even a minute too long.
• Tie the knots loosely: A loose knot gives the dough room to puff and expand as it bakes, so pulling too tight can leave you with a dense center instead of that light, fluffy bite.
• Double up on the butter: Adding that second round of melted butter right after baking is what gives these knots their glossy, ultra-buttery finish, so don’t be tempted to skip it or combine it with the first batch.

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Buttery Garlic Knots

These Buttery Garlic Knots are warm, buttery, and fragrant with garlic straight out of the oven, and practically beg to be pulled apart and devoured before they even hit the table.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 20 Knots

Calories 68 kcal

Ingredients

  

1x2x3x

• 1 package refrigerated crescent dough 8 oz
• 2 tablespoons olive oil
• 3 tablespoons butter divided
• 1 tablespoon garlic minced
• 1 tablespoon parsley chopped

Instructions

 

• Preheat oven to 350°F(175°C).
• Cut the crescent dough into 10 strips, then cut it in half for 20 pieces. Tie each piece in a knot.
• Add the olive oil and 2 tablespoons of the butter to the cast-iron skillet (or oven-safe skillet).
• Once the butter melts, add the garlic to the pan and cook for about one minute, until fragrant. Take it off the heat.
• Add the knots to the pan. Spoon the garlic butter over the tops.
• Bake for 10-12 minutes, until the knots are golden brown.
• Remove from the oven and immediately add the remaining butter to the pan. Once melted, spoon it over the tops of the knots. Garnish with parsley and serve.

Nutrition

Calories: 68kcalCarbohydrates: 5gProtein: 0.4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 5mgSodium: 102mgPotassium: 3mgFiber: 0.02gSugar: 1gVitamin A: 69IUVitamin C: 0.4mgCalcium: 2mgIron: 0.2mg

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