📖 Instructions

1. **Activate the Yeast (The Patient Start):** In a small bowl, combine 1 cup of warm water (think bathwater, not boiling!) with the sugar. Sprinkle the active dry yeast over top. Give it a gentle stir and then let it sit for about 5-10 minutes. You're looking for it to get foamy and bubbly—that tells you your yeast is alive and ready to work its magic. If nothing happens (no foam), your water might've been too hot or too cold, or your yeast might be old. You'll need to start again if it doesn't foam up, my friend.
2. **Mix the Dough (The Gentle Combine):** In a large mixing bowl (or the bowl of your stand mixer fitted with the dough hook), add the all-purpose flour and salt. Give it a quick whisk to combine them. Once your yeast mixture is foamy and active, pour it into the dry ingredients. Add the 2 tablespoons of olive oil too. Mix until a shaggy dough begins to form.
3. **Knead the Dough (The Muscle Work, or Mixer's Delight):** If using a stand mixer, mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 7-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface. Knead vigorously for 10-15 minutes, pushing and folding, until it’s smooth and bounces back when you gently poke it. It’s a good workout, trust me!
4. **First Rise (The Beauty Sleep):** Lightly grease a clean large bowl with a little olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. This is where patience pays off and gives you that soft crumb!
5. **Shape the Knots (The Fun Part!):** Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 16-20 equal pieces (a kitchen scale helps here for consistency, but eyeballing it is fine too!). Roll each piece into a 6-inch rope. Take one end of the rope, make a loop, and then thread the other end through the loop to form a knot. It’s pretty simple, like tying a loose shoelace, don't overthink it.
6. **Second Rise (A Quick Nap):** Arrange the shaped knots on a parchment-lined baking sheet, leaving about an inch between each one. Cover loosely with plastic wrap or a kitchen towel and let them rise again for another 30-45 minutes, or until they look visibly puffy. While they're taking their second nap, preheat your oven to 375°F (190°C).
7. **Prepare the Garlic Butter (The Aromatic Magic):** In a small, microwave-safe bowl, melt the unsalted butter. Stir in the minced garlic, chopped fresh parsley, grated Parmesan cheese, and a pinch of salt and black pepper. Give it a good mix. This is the flavor bomb, so make it good!
8. **Bake the Knots (The Golden Transformation):** Once the oven is preheated and the knots have had their second rise, brush about half of the garlic butter mixture generously over the tops of the knots. Bake for 12-18 minutes, or until they are golden brown on top and cooked through. Keep a close eye on them, as ovens can be quirky and bake unevenly!
9. **Final Glaze and Serve (The Grand Finale):** As soon as you pull the hot knots from the oven, brush the remaining garlic butter mixture generously over all of them. The warmth of the bread will soak up all that garlicky, cheesy goodness, making them irresistibly flavorful. Let them cool on the baking sheet for a few minutes before serving. They’re best warm, but honestly, they’re still fantastic at room temp, if there are any leftovers!