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Pesto Knots

Tender homemade rolls, shaped into knots and topped off with a fresh basil-pesto sauce.
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Bread
Cuisine: American
Servings: 10 rolls


  • 1/2 C water
  • 1 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1 1/2 C bread flour
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 3/8 tsp garlic powder
  • 1 Tbsp olive oil
  • 2-4 Tbsp pesto sauce


  • Heat water to 115°F. Dissolve yeast and sugar in warm water. Allow to proof.
  • In the bowl of a stand mixer, combine dry ingredients. With mixer running on low, slowly incorporate yeast mixture. Increase mixer speed, add olive oil and continue mixing until dough forms a ball and pulls away from the sides of the bowl. Transfer to a lightly greased bowl. Cover and allow to rise in a warm location until double in size, roughly one hour.
  • Preheat oven to 350°F. Prepare a baking sheet with parchment paper or a silicone baking mat.
  • Divide dough into ten equal portions. Shape into a 10-inch rope, tie into a knot. Repeat with remaining dough. Brush knots well with pesto sauce. Spritz with additional olive oil. Bake for 15-20 minutes. If desired, for a darker shade, broil for 30-60 seconds.
  • Enjoy rolls warm.


An original recipe from Baked by Rachel