Grilled Garlic Knots

---
title: Grilled Garlic Knots
description: "Garlic knot rolls stuffed with mozzarella and Parmesan, threaded onto skewers and grilled until golden and crispy."
servings: 18
total time: 2 hours
prep time: 1 hour 30 minutes
cook time: 10 minutes
tags: [grilling, bread, garlic, rolls, appetizer]
cuisine: American
difficulty: intermediate
---

== Roasted Garlic Paste ==

Take @garlic{1%head} (about 6 to 7 cloves, intact) and cut the root end off the entire head, leaving cloves connected at the root and in their skins.

Place the garlic head cut-side down in a small #microwave-safe bowl{}, then add @olive oil{1%tbsp} and @water{3%tbsp}.

Microwave for ~{3%minutes} to ~{5%minutes} at 50% power, until the cloves are soft and cooked through. Reserve the cooking liquid.

> To prepare the garlic on the stovetop instead, place the garlic head in a small saucepan with the olive oil and water. Bring to a boil over medium heat, cover, and simmer until soft, about 15 minutes.

Remove the cloves from their skins by squeezing on the stem end, releasing the garlic into a small bowl. Add the reserved cooking liquid and mash with a fork until smooth and paste-like. Set aside.

== Dough ==

Weigh your @pizza flour{2 1/2 cups plus 1%tbsp} (300g) or measure by gently spooning it into a cup, then sweeping off any excess.

> You can substitute an equal amount (2 1/2 cups, 300g) of all-purpose flour in place of the '00' pizza flour. The dough will be a bit softer and the finished rolls a bit less chewy.

In the bowl of your #stand mixer{} or a medium-large bowl, add the flour, @water{3/4 cup plus 2%tsp} (180g, lukewarm), @yeast{1 1/2%tsp} (instant or active dry), @salt{1%tsp}, and all the roasted garlic paste.

Stir everything together to make a shaggy, sticky dough with no dry, floury patches. This should take ~{30%seconds} to ~{45%seconds} in a mixer using the flat beater, or about ~{1%minute} by hand using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.

After ~{30%minutes}, uncover the bowl and use a bowl scraper or your wet hand to grab a section of dough from one side, lift it up, and press it down to the middle to seal. Repeat three more times, turning the bowl 90 degrees each time. This process of four stretches, which replaces kneading, is called a fold.

Cover the bowl and let the dough rest, undisturbed, for at least ~{30%minutes} or for up to ~{3%hours}. This forgiving dough will be fine with more or less time; a longer rise will make shaping the rolls easier.

== Shape the Rolls ==

Place the dough on a lightly floured surface and roll it into an 18" x 8" rectangle, roughly 1/4" thick. For rolls with consistent shape, try to pat the dough into a precise rectangle (with corners), rather than an oval.

Brush @olive oil{1%tsp} evenly over the dough, covering all but a 1/2" strip along one long side.

Sprinkle on @mozzarella cheese{2/3%cup} (75g, grated, low-moisture preferred), @Parmesan cheese{1/4%cup} (25g, grated), and @pizza seasoning{2%tbsp} (10g), leaving the same 1/2" strip uncovered.

> Or use your own blend of dried herbs: oregano, basil, and chile flakes are a good choice.

Starting with the filling-covered long side, roll the dough into a tight log, pressing to seal. Be sure the dough is rolled tightly; the rolls need to be able to hold their shape when skewered.

Cut the log into eighteen 1" slices. Gently press both cut surfaces of each slice into @semolina flour{2%tbsp} (20g) or yellow cornmeal, applying some pressure so that the coating adheres; this will help prevent sticking during grilling or baking.

Sprinkle a light layer of semolina or cornmeal (about 1 tbsp) onto a parchment-lined #baking sheet{}.

Thread the rolls onto 10" to 12" metal or bamboo #skewers{}, poking them through the center of their sidewalls. Use three rolls per skewer, leaving about 1 1/2" of empty space between each.

Set the skewers on the prepared baking sheet and allow the rolls to rest, covered, for ~{20%minutes} to ~{30%minutes} while you preheat the grill to 350°F.

== Topping ==

In a small bowl, whisk together @olive oil{1/3%cup} (67g) and @garlic{2%tsp} (finely minced, about 2 cloves). Set aside.

> For a pre-made option, use 1/3 cup (67g) garlic oil instead.

== Grill the Rolls ==

Lay the skewers on the preheated #grill{}, cooking the rolls for ~{4%minutes} to ~{5%minutes} per side. Adjust the grill heat or move the rolls as necessary so they both brown and crisp evenly and cook all the way through. Baste occasionally (both sides) with the topping. Grill until well baked; a #digital thermometer{} will read 190°F when inserted into the center of a fully cooked roll.

> Grill the rolls over medium heat for the majority of cooking, adding a burst of higher heat near the end for added color and crispiness.

Remove the rolls from the grill and garnish with additional garlic oil, @Parmesan cheese{2%tbsp} (13g, grated), and @parsley or basil{1/4%cup} (13g, finely minced). Serve warm.

== Storage ==

Store leftover rolls, well wrapped, at room temperature for several days. Reheat leftover rolls, well-wrapped in foil, for about ~{5%minutes} in a toaster oven or your oven set to 300°F before enjoying.

> To bake the rolls in the oven instead of grilling, prepare the recipe as described through slicing the rolls. Place the rolls on a large baking sheet lined with parchment (arranging them in a 5-4-5-4 pattern works well). Allow the rolls to rest, covered, for 20 to 30 minutes while you preheat the oven to 400°F and prepare the topping. Bake the rolls for 15 to 18 minutes until slightly golden. Remove the rolls from the oven and baste with the topping. Turn the oven to broil and place the rolls on an upper rack, no closer than 8" to the heating element. Broil the rolls until evenly browned, rotating as necessary, for an additional 4 to 6 minutes. Garnish with additional herbs as desired and serve warm.