A double threat, these multigrain knots covered in butter and garlic are both scrumptious and hearty. Recipe developed in partnership with Red Star Yeast.

Multigrain Garlic Knots from completelydelicious.com

Lately I’ve been on a kick to “multigrain-ify” many of my yeast recipes. This is partly because it makes me feel a little bit better about indulging, but also because it turns out I really love the taste of multigrain breads. They’re nutty and complex, and everything I want in my yeasty carbs, plus a little something more.

Multigrain Garlic Knots from completelydelicious.com
Multigrain Garlic Knots from completelydelicious.com

No need to worry if the addition of whole grains diminishes the garlic knots’ light and soft texture. These garlic knots aren’t 100% multi grain for that very reason. I wanted rolls that are heartier but still wanted them to be tender, so there’s a little all-purpose flour in there along with the whole wheat and rye flours, flax seed, and oats.

(If you are okay sacrificing some texture in order to make garlic knots that are completely whole grain, go ahead and substitute the all-purpose flour with more whole wheat flour.)

Can I call these rolls healthier if they are still covered in butter and garlic? Maybe not, but I’m going to anyway. And I’m not going to feel guilty about eating three with dinner.

Multigrain Garlic Knots from completelydelicious.com Multigrain Garlic Knots from completelydelicious.com
Multigrain Garlic Knots from completelydelicious.com

Let the dough rest

After yeast dough has risen, you need to gently punch it down and knead it a few times to release the gases created by the yeast. Next, shape the dough into a ball and let it rest, covered in plastic wrap or an inverted bowl, for about 10-15 minutes before proceeding. This will relax the gluten and the dough’s elasticity, making it easier to roll out the dough and shape the knots. Skip this step and you’re actually making your job a little more difficult.

For more tips in yeast baking, I’ve found Red Star Yeast’s Lessons in Yeast & Baking very helpful.

Multigrain Garlic Knots from completelydelicious.com

Multigrain Garlic Knots
Your favorite buttery garlic knots, now made with whole grains like whole wheat, rye, flax and oats.
Yield: 12 rolls
For the knots:
  • 1 cup (237 ml) water
  • ⅓ cup (72 grams) unsalted butter
  • ¼ cup (85 grams) honey
  • 1½ cups (170 grams) whole wheat flour
  • ¼ cup (26 grams) rye flour
  • ⅓ cup (28 grams) old fashioned rolled oats
  • ¼ cup (35 grams) flax seeds
  • 2¼ teaspoon (1 package, 7 grams) Red Star Active Dry Yeast
  • 2 teaspoons salt
  • 1 large egg
  • 1½ cups (180 grams) all-purpose flour
  • 1 large egg + 1 teaspoon water, for egg wash
For the garlic butter:
  • ⅓ cup (72 grams) unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ cup (15 grams) parsley, chopped
  1. Warm the water, butter and honey in a small saucepan over medium low heat until butter is melted. Stir until smooth. Remove from heat and let cool for 5 minutes, or until 120-130 degrees F.
  2. In the bowl of a stand mixer fitted with a dough hook, combine the whole wheat flour, rye flour, oats, flax seeds, yeast and salt. Add the warm butter mixture and egg and mix until combined. With the mixer on low speed, add the all-purpose flour ¼ cup at a time until dough clears the bowl but is still slightly sticky to the touch (you may not need all of the flour).
  3. Knead the dough on medium speed until smooth and elastic, about 5-7 minutes. Place the dough in a greased bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  4. Gently punch down the dough to release gases and knead a few times. Let rest for about 5 minutes.
  5. Divide the dough into 12 equal pieces. Roll each piece into a rope about 10 inches long. Use your fingers to tie the dough into a knot. Place on a sheet pan lined with parchment paper. Cover with plastic wrap and let rise for 30-60 minutes, or until doubled.
  6. Preheat oven to 375 degrees F. Brush the knots with the egg wash and bake until golden, about 20 minutes.
  7. To make the garlic butter, melt the butter in a small saucepan over medium low heat. Add the garlic and let cook for 1-2 minutes until fragrant. Add the salt and parsley. Brush butter over the warm rolls. Serve immediately.
  8. Rolls are best the day they are made, but will keep in an airtight container at room temperature for 3 days.

Disclosure: This post is sponsored by Red Star Yeast and I was provided with compensation. All opinions are my own, as always. Thank you for supporting partnerships with brands I love and believe in.

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11 Responses to Multigrain Garlic Knots

  1. Sues says:

    Is it bad that I could make these my entire meal?? They look delicious and I can almost smell the garlic!

  2. Rick says:

    wow, recipe looks a bit complicated to me but i’ll definitely give it a shot 🙂

  3. These look soooo good!! I love that they’re multigrain!

  4. Rick says:

    would love to impress my girlfriend with these garlic knots but I suck at cooking :((( I can’t even cook in papas cooking games at http://papasgames.us/ but I’m really determined this time lol

  5. Erin R. says:

    Whoa, this stopped me right in my tracks. That first picture is incredible! I made a remarkably similar recipe on Sunday for our Easter hamburger buns and everyone loved them. There’s something so irresistible about seedy, wheaty yeast bread.

    One of my favorite tricks is to heat the water/liquid until it steams and then mix it with the whole wheat flour in the covered mixer bowl. Wait for it to cool a bit so it doesn’t burn the crap out of your yeast (10 or 15 minutes) while you assemble everything else. During the rest the hot water is absorbing into the flour and softening up the bran so you end up with beautifully soft bread rather than the rougher texture familiar in many whole wheat recipes.

    These knots look just super and I’m saving this recipe for my next family party. Thanks!

  6. I could easily eat three of these at dinner too. I like that you made them just a little bit healthier.

  7. Joanne says:

    I love multigrain breads! Your rolls look delicious!

  8. I love making garlic knots, but for some reason that is one roll that I never thought to make whole grain. I’ve made plenty of other whole grain rolls and breads, just never garlic knots. Great idea! I think you can totally call these healthier, even with the butter. 🙂

  9. To answer your question, yes, you can call these garlic knots healthier even if they are covered in garlic butter. I’m saying that because I can totally see myself eating at least 4-5 of them and I need justification! They look delicious!

  10. Erin R. says:

    I have been forgetting to come back and write for a whole week! I made these buns for a Saturday lunch at my grandma’s house and they had an EFFECT on everyone there. As soon as I walked in my sisters started tearing into them before they’d even grabbed plates. The smell was so overpoweringly wonderful it kind of left everything else in the dust. I saved two for my husb, but the rest were demolished or claimed for take home…by five of us. Five women got through almost the entire batch. 😀

    I had no rye flour in the pantry so just used extra whole wheat, but will definitely have to try these again after I buy some rye. The only thing I did differently was to use 2 tablespoons of butter for the tops. I let it brown a bit before throwing in the garlic and it was perfect. Oh, also, I made 18 buns instead of 12 and mine were done baking at 15 minutes. So soft and light, we just kept eating them one after another. Five star recipe all the way and I’m definitely keeping this one in my arsenal. Thanks a mil!

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