Photo credit: Shannon Sarna
Prep Cook Yield Ready In
20 minutes + 3 hours 20 mins rising time 20 minutes 2 dozen rolls 40 minutes + 3 hours 20 minutes

Garlic Knot Challah Rolls Recipe

You won't believe how good your kitchen smells while baking these up.

Challah rolls. Garlic knots. They are like cousins — Jewish-Italian cousins and, of course, absolutely delicious.

Serve these knots as a side at pizza night, for friends when they come over, or just because buttery, herb-covered carbs are delicious. You won’t believe how good your kitchen smells while these beauties are baking up.

Butter is always better, but if you want to make these non-dairy you can simmer the fresh minced garlic and herbs in olive oil over low heat for a few minutes in a small saucepan until the garlic is infused, then brush on top of the knots when they are finished baking.

For extra garlic-herb flavor, add 1-2 Tbsp jarred garlic in oil and 2 Tbsp dried herbs of your choice into the dough as it is mixing to infuse it with all that mouthwatering flavor.

Note: you can also use this challah recipe to make 2 medium-large sized challah loaves, instead of individual rolls.


  • 1½ Tbsp dry active yeast
  • 1 tsp sugar
  • 1¼ cups lukewarm water
  • 5 cups unbleached bread or AP flour (preferably King Arthur flour)
  • ¼ cup vegetable oil
  • ½ Tbsp salt
  • ¾ cup sugar
  • 2 eggs
  • 1 egg, beaten (for the egg wash)
  • ½ cup (1 stick) unsalted butter, melted
  • ½ tsp salt
  • 4 garlic cloves, minced
  • fresh parsley and Parmesan cheese (optional)


  1. In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit for around 10 minutes until it becomes foamy on top.
  2. In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
  3. Add another cup of flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
  4. Add another 1½- 2 cups of flour, mix thoroughly, then remove from bowl and place on a floured surface.
  5. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes (or however long your hands will last). Place dough in a greased bowl and cover with damp towel. Allow to rise for at least 3 hours.
  6. Preheat oven to 375 degrees F.
  7. Cut dough into 2.5-3 oz pieces. Roll each piece into a rope and then form a knot by literally tying it, tucking the under end underneath.
  8. Allow challah rolls to rise another 20-25 minutes.
  9. In a small bowl beat 1 large egg. Brush egg wash liberally over challah.
  10. Bake for 18-20 minutes, or until golden. Remove from oven.
  11. I’m a small bowl combine melted butter, ½ tsp salt and minced garlic. Brush melted butter and garlic mixture on top. Sprinkle with fresh parsley and grated Parmesan if desired.

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