CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Rosemary Parmesan bread knots

Skip the grocerys tore bread rolls and create your own freshly-baked side that positively oozes comfort (and a little Parmesan cheese!). Fragrant rosemary will tell your dinner guests something good is nearby even before they see this dish.



  • 2 ¾ - 3 cups unbleached bread flour (725-750 millilitres)
  • ¼ cup semolina (60 millilitres) or cornmeal
  • 1 teaspoon instant yeast (5 millilitres)
  • 1/3 cup grated Parmesan cheese (80 millilitres)
  • 1 tablespoon chopped fresh rosemary (15 millilitres) + several sprigs for garnish
  • 1 cup warm milk (250 millilitres)
  • 1 egg
  • ¼ cup + 1 tablespoon melted butter (65 millilitres)
  • 2 tablespoons honey (25 millilitres)
  • 1 ½ teaspoons salt (7.5 millilitres)
  • 1 clove garlic, crushed


  1. In a medium bowl, combine 2 ¾ cup of bread flour and reserve rest. Add the semolina, yeast, parmesan and rosemary. Stir to blend.
  2. In a small bowl whisk together the milk, egg, ¼ cup melted butter, honey and salt.  Blend.
  3. In a stand mixer fitted with a dough hook, pour the wet ingredients and turn machine on number two speed.  Slowly add the dry ingredients, until dough starts coming together.
  4. Continue to work dough on two for four to five minutes until dough comes together and begins to look smooth. Should be tacky but not sticking to the bottom of the bowl.
  5. Transfer to a work surface and continue to knead until smooth.  If too sticky sprinkle a bit of the reserved flour as needed. Shape into a ball.
  6. Transfer to an oiled bowl and cover with plastic wrap and let rise for 1 ½ hours or until doubled in bulk.
  7. Cut dough into twelve even wedges. Have some flour in case dough sticks to counter.  Roll each wedge into a nine-inch long rope with your hands and tie a loose knot tucking the edges in. Tuck a small sprig of rosemary into each top, if desired for garnish. Transfer to a parchment lined baking sheet leaving at least two inches between knots for them to expand.
  8. Cover with a tea towel and let rise at room temperature for 45 minutes or until doubled again.
  9. Preheat oven to 375 degrees Fahrenheit placing rack in bottom third of oven. 
  10. Heat remaining melted butter in microwave with crushed garlic clove, just to flavour gently. Discard garlic or use in other recipe. Brush knots with butter and bake for 18-20 minutes, at 375 degrees Fahrenheit , turning down the oven to 350 degrees Fahrenheit, halfway, if buns get too dark.
  11. Buns should be dark brown on top and bottom.  Cool and serve.
  12. Makes twelve knots.

Follow Christine Cushing:

You might like

View All Recipes
Clodagh's rosemary bread Clodagh's rosemary bread
Twice baked chili-cheese potatoes Twice baked chili-cheese potatoes
Easy Yorkshire puddings Easy Yorkshire puddings
Hasselback potatoes Mornay Hasselback potatoes Mornay
Pommes anna Pommes anna