Mama Living Abroad

Pull-Apart Garlic Knotted Bread Rolls

Pull-Apart Garlic Knotted Bread Rolls

Have you ever tried my Knotted Bread Rolls Recipe? It is, without a doubt, my kids’ favorite recipe. However, I wanted to take it to the next level of deliciousness, so I added some olive oil, garlic, and basil. I served it for dinner a few nights ago and watched it disappear within 2 seconds.

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Pull-Apart Garlic Knotted Bread Rolls

Pull-Apart Garlic Knotted Bread Rolls

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For the dought

  • 1 1/4 cups (300 ml) lukewarm water
  • 3 tablespoons (30 grams) granulated sugar
  • 1 tablespoon (10 grams) active dry yeast
  • 3 1/2 cups (500 grams) all-purpose flour
  • 1/4 cup (60 ml) canola oil (and a little more)
  • 1/2 teaspoon salt

For brushing

  • 1 egg
  • 1/4 cup (60 ml) olive oil
  • 2 garlic cloves crushed
  • 2 teaspoons fresh basil chopped


Prepare the pan:

  • Remove the bottom of the springform pan and place a sheet of parchment paper over the round. Next, place the top of the pan back over the round, push it down, close the lever, and grease with a little bit of oil.
  • In the bowl of a standing mixer, put about three tablespoons of water, one tablespoon of sugar, and yeast, stir and let sit for 5-10 minutes.
  • Sift the flour into the yeast mixture, add two tablespoons of sugar and knead at a slow speed for one minute.
  • Gradually add oil while the mixer is working, then add the rest of the water and salt. The dough should be smooth and a little bit sticky. If the dough is not coming together add a tiny bit of water.
  • Grease the dough with a little bit of oil, cover with a kitchen towel, and let the dough rise until doubled (place it somewhere warm) for about an hour or two.
  • Preheat the oven to 350°F/180°C.
  • Separate the dough into 12-15 small pieces, cover with a clean towel, and let it rest for 10 minutes. Then, roll each piece of dough into a long rope.
  • Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop. Place the knotted rolls on the prepared pan and cover with a towel.
  • Let it rest until it has almost doubled in size (around 35-45 minutes).
  • Beat the egg with one tablespoon of water. Uncover the rolls and brush with a thin layer of egg wash.
  • Mix olive oil, garlic, and basil and set aside.
  • Bake for 15 to 20 minutes. The rolls are done when they are golden brown.
  • Brush the rolls immediately as they come out of the oven with the olive oil mixture.
  • Serve warm or at room temperature.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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