Parmesean Garlic Knot Recipe & Pass The Plate with KitchenAid

Homemade Parmesan Garlic Knots on

Breast cancer is a very personal topic for us, as we have had many dear friends and family who have been diagnosed with this deadly disease. One of our aunts is a survivor and the journey through her chemo and healing was challenging in every sense of the word. But it was something that bonded our family closer together and reminded us the value of life and the importance to help bring out awareness.

October is breast cancer awareness month and due to the long standing partnership KitchenAid has with Susan G. Komen for the Cure, this community of food bloggers are working together to commemorate the cause. In fact, KitchenAid has helped the foundation raise over 9 million dollars for breast cancer research to date and it doesn’t stop there. We were asked to help spread the awareness through their Cook for the Cure and Pass The Plate Programs, and it’s something we are honored to be a part of.

Homemade Parmesan Garlic Knots on WhiteOnRiceCouple.comThis Pass the Plate program partnered with Chef Jacques Pepin to create a unique design on a Villeroy and Boch plate. We’ve registered the plate and made a special dish, serving on the unique plate and then passing it on to a friend. Our friend will then register the plate and pass it on again. Each time someone registers the plate, $5 is donated to the Susan G. Komen foundation.

 The chain of love, cooking and sharing continues. Hopefully, forever. This is how amazing this project is.

Homemade Parmesan Garlic Knots on

For our dish, we made a new variation off our favorite garlic knots that’s also in our cookbook Bountiful. As the holidays start to sneak up on us, we’re all preparing to plan our menus for our loved ones. These garlic knots are the perfect addition to the holiday table.

Homemade garlic knots are loved by all and with the addition of parmesean cheese on top, it’ll leave everyone licking their fingers to the very last bite. They’re that good.

Better yet, try dipping these garlic knots in some gravy and it’s a meal in it self. It’s the perfect holiday side dish to celebrate the ones you love and to remember those who have lost their lives to breast cancer.

 And for the rest of you, KitchenAid is giving away one of these plates for you to share and pass the love too!

  • Just leave a comment below about what special dish you would like to make.
  • For an additional entry, if you have a personal story about breast cancer, share it below. We’d love to hear.
  • Giveaway will end on Wednesday October 30th, chosen by random number generator, and the winner will be announced back on this post.

The Giveaway has ended. Thank you for sharing your stories. The winner is #21 Corrine! For the rest of you, please continue to spread the word about this Pass the Plate program and help with the fight against breast cancer.

 Thank you all for being a part of this and working together to help spread the love.

-Diane and Todd

Homemade Garlic Parmesan Knots from

Parmesan-Garlic Knots

Yield: about 40 knots

Total Time: 4 hours

There are two ways we usually roll out the knots, pinching off and weighing little balls of to roll into the knots; or rolling the dough out, cutting it into even strips, rolling the strips into logs and twisting the logs into the knots. In a prior garlic knot post we described the latter, however the pinch and ball method is our favorite. Whichever method you choose, the knots' texture will benefit from not over handling. The less you knead, press, and smash the dough, the better. For other variations try our classic Garlic Knots or our Spicy Garlic Knots.



  • 1 3/4 cup (415ml) warm water (@115°F)
  • 1/4 cup (55g) extra-virgin olive oil
  • 1 teaspoon kosher or sea salt
  • 1 Tablespoon sugar
  • 1 1/2 Tablespoons (17g) active dry yeast
  • about 5 1/2 cups (750 g) all-purpose flour

Parmesean-Garlic Coating

  • 1/4 cup (60g) unsalted butter
  • 1/4 cup (60ml) extra-virgin olive oil
  • 4 cloves garlic, minced or crushed
  • 1/2 cup freshly grated Parmigiana Reggiano (or other parmesean cheese)
  • 1/4 cup chopped Italian parsley
  • kosher or sea salt, to taste
  • fresh cracked black pepper, to taste


  1. Make the dough: combine the warm water, olive oil, salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.
  2. Mix in the flour to incorporate (you may need to knead just a bit to get the last bit of dry flour to incorporate into the dough). Cover and set in a warm spot to proof until doubled in volume (usually 1-3 hours depending on initial water temp and warmth of proofing area).
  3. Chill the dough for a couple hours to make it easier to handle (it will keep fine in the refrigerator for several days if you want to make the dough ahead of time but this can be skipped if you don’t have the time).
  4. Make the knots: line a couple baking sheets with parchment paper.
  5. On a lightly floured surface, pinch off and weigh ping-pong sized balls of dough (approx. 1 ounce (28g) each)- weighing helps keep the knots evenly sized, but you can just eyeball it if you prefer cooking that way.
  6. Roll a dough ball back and forth between your hands and also by using an un-floured surface to create an even rope about 6-inches long(if the dough is too sticky, lightly dust with a bit of flour).
  7. Tie into a knot (loop the dough and then take one end over and through the loop) and place on the lined sheet pans, giving an 1 1/2-inch spacing between each knot. At first it may seem awkward making the knots but with a little practice it will become easy. Using just enough flour to balance between the dough being tacky and sticky is the key while forming the knots.
  8. Continue making the rest of the knots with the remaining dough balls. As each sheet pan fills up, cover the pan with a dry kitchen towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

  1. After knots have doubled in size, take off the towel and place knots in the oven. Bake for approx. 12-15 minutes or until golden.
  2. While knots are baking, make the parmesean garlic coating. Melt the butter, with the olive oil and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden). Set aside.
  3. After removing knots from oven, while still warm, toss the knots with garlic coating, parmesean, and parsley. Season with salt and pepper to taste.

Best served warm, but still good when at room temp.

Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 43 comments… read them below or add one }
  1. sami

    Christmas 2013
    Making these for dinner today.

  2. Emily

    Hi these look amazing! I’m planning to make these for Thanksgiving and would like to prepare the dough ahead of time. Would I also be able to form the knots ahead of time and keep in the refrigerator for up to 3 days like you had said about the dough? Also, typically how long does it take for the knots to double in size?

    Thanks for the recipe!

    1. White on Rice Couple

      Sorry it’s been so long to reply to you. We’ve been on the road working. The knots are best formed before the final rise, so it wouldn’t really work to form them days ahead. The doubling in size will vary tremendously depending on dough temperature and room temperature. Can be anywhere from 45 minutes to 4-5 hours. Hope you had a great Thanksgiving.

  3. Debra Lee

    My bestie is a cancer survivor and was cancer free just this year. She loves my cookies!

  4. Debra Lee

    My special thing is chocolate chunks cookies! Everyone seems to love them!

  5. Linda

    What a wonderful cause. My special dish is a sausage and dried cherry stuffing that I look forward to every fall. Blessed to be sharing it with my family again this year and a new little one to celebrate. Although she won’t be eating with us, she’ll share in our tradition. Just the first of many more to come.

  6. Heather

    My mom passed away from breast cancer 15 years ago. My sisters and I participate in our local Komen Walk for the Cure every year, in her memory. Her guilty pleasure was always fried chicken… so I’d make that, with some biscuits! 🙂

  7. Inga

    What a wonderful idea… When a friend was diagnosed with breast cancer, we all pitched in and made meals for the family during the fight. Luckily, she survived so I would make a special recipe and ‘pass the plate’ back to her family …only this time under different circumstances. I think would want to pass a plate full of sweets so the family could celebrate the sweet taste of life they have been given back to savor.

  8. karen

    I’d make mini cherry pies to match the cherries on the plate.

  9. Tracy | Pale Yellow

    There are so many strong survivors out there, thank you doing your part. Garlic knots are my favorite snack from the local pizza place, these look fantastic.

  10. Terry Covington

    One of my cousins died of inflammatory breast cancer at the age of 42; she was a watercolor artist. I would remember Sue every time I used the plate. (She would have used it to serve her Christmas almond cake, with marshmallow hot chocolate on the side.)

  11. Terry Covington

    I would make Snickerdoodles cookies for the plate, in honor of my dad who just passed away; he loved them.

  12. Carie

    Ok, YUM! And by the way… I just bought your book and being a vegetarian; I couldn’t be more thrilled. I knew it was a book of recipes from your garden, but never occurred to me that it would be such a wonderful book for a veg girl like me. Your’s was the first food blog I ever read (many years ago) and also being from SoCal, you two have always inspired me.

  13. Marcia Larson

    I’m in for three plates to honor my friends who are breast cancer survivors. Looking forward to sending those plates out into the world to share my lemon bread and hopes for a cure. Thank you for promoting this great fundraiser.

  14. Ilaria

    Wonderful idea and lovely recipe. It’s really a pity Komen Italy is not having a similar campaign.

  15. Erica W

    I was given a very special recipe for lactation cookies (helps boost milk supply in breast feeding moms). It saved my breast feeding relationship with both my babies. Over time I’ve tweeked it and made it my own. I love making a batch for new mom’s and giving them a copy of the recipe as well.

    I personally have not battled breast cancer. But I know many women dear to my heart who have. Some have win their battles and others have lost. But I always pray for the best outcome for them.

  16. Jennifer

    This is such a wonderful idea. I have quite a few people close to me that are breast cancer survivors so I would choose to make one of their recipes–maybe Lynn’s cheesy chili rice, or Marlyss’s grandma johnson cake or Cathy’s gram’s bran muffins or Linell’s pie crust or Edie’s Greek salad……

  17. terri

    Two of my friends from our knitting group are breast cancer survivors. Whenever I host the group, I always serve middle eastern snacks (hummus, baba ghanoush, tabouleh, etc.), so I would use this plate to serve them.

  18. Erika

    This is an awesome cause! I would use the plate to serve various cheeses, charcuterie, fruit, and bread with nice glass of wine.

  19. MaryB

    I am a breast cancer survivor, as is my mil, my aunt and my cousin. This is a wonderful idea!

  20. MaryB

    I would use the plate to serve my mil one of her favorite treats – a homemade cinnamon roll. She is a breast cancer survivor and has a birthday coming up soon.

  21. Abbe@This is How I Cook

    Well, everything I make is special, but it is always more special when my kids are home to eat it!

  22. Corinne

    What a beautiful idea – especially with the upcoming holidays! One of my aunts is a Breast Cancer survivor and she is one of the strongest women I know! I think i would make a warm and gooey cinnamon role to pass on!

  23. Gilana Rivkin

    My special dish would be tea-size cherry-blackberry-raspberry handpies with a decorative vent and crystal sugar on top.

  24. MarinaZ

    I would serve tacos! I’m a two-time breast cancer survivor. Chemotherapy is terrible. I wasn’t sure what to expect the first time I underwent treatment and I’m glad I didn’t. You aren’t prepared for the chemical warfare that gives you a chance to fight the cancer. When I lost my taste-buds, my husband would bring me tacos from a Mexican restaurant and drench them in salsa for me so I could taste something. He would serve them on the prettiest plate he could find in the cupboard to make me feel better. The second time (good news it wasn’t a recurrence, bad news it was still malignant) I knew what to expect, but it didn’t make chemo any less frightening. Still, I was lucky; I had one of the best doctors, a loving husband, family and friends whose unwavering support carried me through both chemos and ultimately bilateral mastectomies. Many patients don’t have that. So to the to those who have undergone or are undergoing treatment, I admire your strength and tenacity. And I hope that a loved one will serve you tacos on the prettiest of plates.

  25. Deeba Rajpal (@vindee)

    I love all your takes on these garlic knots, and a I love the way you keep tweaking them. Pinkotber is and has been close to my heart for several years. A lot of folk I know have been affected by it, and I do my own little bit year after year to spread the word. I’d make buckwheat brownies, my latest obsession, to fill this beautiful platter!

  26. Belinda @themoonblushbaker

    I was inspired by this post the first time I came across your website. I did an Asian ginger chilli version of these knots. I wanted to try that fluffy and tasty knot bread (they came out perfect).
    You are such an inspiration in both food and life, no wonder you have made these for such a worthly cause.

  27. Jessica @ Food Luv Bites

    Yummy yum yum. Anything with Garlic makes me smile and glee from all corners. Thanks for sharing.

  28. dawna

    you guys just never fail to take my breath away! beautiful people make beautiful food. no end to the inspiration you provide me with, both to fill that plate, and to fill my heart. <3

  29. Anne Roth

    I would make my 12 layer Lasagna and serve it with my homemade sourdough Italian Bread.

  30. Andrea Meyers

    I started my journey with breast cancer this year in January. I received my diagnosis on my birthday; three tumors, all invasive. It’s been a tough year, and I’m so thankful for family and friends that have been there for me to listen, hug, help, laugh, and cry. In 2012, I said goodbye to a wonderful woman who left her young children and husband far too soon because of breast cancer. Her loss and my diagnosis have encouraged me to celebrate life with my boys and husband as often as possible. So I would make one of their favorite desserts, blueberry pie, and I won’t fret that blueberries aren’t in season. We’ll just enjoy it because we can.

  31. Elizabeth Fitzmaurice

    One of my aunts died of breast cancer many years ago, way before all the screening and medical advancements that have taken place. I also have a friend in her 40’s who is a breast cancer survivor, after having had a radical mastectomy of both of her breasts.

  32. Elizabeth Fitzmaurice

    I plan on making these Garlic Knots, as a matter of fact!

  33. Maribeth M

    About 4 1/2 years ago, my cousin was diagnosed with breast ca. She was 34 at the time. She decided to have a mastectomy and underwent chemo and radiation. She is a survivor! I also work for a cancer hospital and love every minute of it. All of our patients inspire me every day.

  34. Maribeth M

    I would love to try these garlic knots. They look delicious! I might have to make them for Thanksgiving. 🙂

  35. Urban Wife

    My grandmother is a breast cancer survivor. I would make her favorite dessert, pecan pie.

  36. Tieghan

    Such an incredible cause that is close to so many people. My great aunt s a breast cancer survivor, but it was a long and hard roast to go down and I hot to see anyone else have to do the same. This recipe and cause make me so happy! I love the support you guys are giving breast cancer and I mean, these knots sounds incredible!

  37. JC Carter

    This is a wonderful idea, I cannot believe that I havent heard of it before! I’m in the mood for fall food so i would probably serve a butternut squash and sage tart, or an apple desert.

  38. Katrina @ Warm Vanilla Sugar

    I love buns like this. Lovely recipe!!

  39. Siri

    If I had that plate, I would serve my aunt her favorite meal – grilled cheese sandwich with a bowl of hot tomato soup. 🙂

  40. Siri

    One of my aunts is a breast cancer survivor and I have seen her suffer so much since past an year. She is in her final stages of chemotherapy and I pray everyday that she gets back to her normal self. What Kitchen Aid is doing is such a beautiful gesture. Kudos to them and you for giving support.

  41. Averie @ Averie Cooks

    This is a great cause and post. My favorite aunt died of breast cancer when I was 10. I felt a huge sense of loss and to this day, I think of her often. I have run in the Race for the Cure 5k races many times and it’s amazing seeing all the survivors and makes me so happy to see 🙂

  42. Averie @ Averie Cooks

    The special dish I would make is a big beautiful chocolate layered cake!

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