Buttery Garlic Knots

Whisk together the warm milk, sugar, salt, instant yeast, and melted butter.

In a large bowl, combine the 2 ½ cups of flour with the combined wet ingredients and mix until a loose dough forms. Turn the mixture out onto the countertop and begin kneading, adding another ½ cup or so of flour until the dough is no longer sticking to your hands. Avoid adding too much flour or else the knots will end up dense and tough.

Knead the dough for about 5 minutes until it is smooth and soft. Place back in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Once the dough has risen, separate into 12 pieces. Roll each piece between your hands into a "snake" about 5 inches long (use flour or oil if the dough is sticking to your hands). Tie the dough snake into a simple knot and place it on a parchment paper lined pan. Repeat with all the remaining pieces of dough. Cover loosely and let rise for 30 minutes in a warm place while you preheat the oven to 375℉.

Once risen, uncover and bake in the preheated oven for 10-14 minutes or until golden brown. Whisk together the melted butter, crushed garlic, parsley, and parmesan cheese. Using a pastry brush, brush the butter mixture generously over the knots while they are still hot out of the oven. Serve immediately or let cool and reheat right before serving on a pan in the oven. Enjoy!