📖 Instructions

1. Warm the Milk and Activate Yeast: In a large microwave-safe bowl or a small saucepan, gently warm the milk to about 105-115°F (40-46°C). It should feel warm to the touch, like a baby's bath, but not hot. Stir in the granulated sugar until it dissolves. Sprinkle the active dry yeast over the warmed milk and sugar. Give it a gentle stir, then let it sit for about 5-10 minutes. You should see it get foamy and bubbly, which tells you the yeast is alive and ready to work!
2. Combine Wet and Dry Ingredients: In a separate, even larger bowl, whisk together the all-purpose flour and salt. Once your yeast mixture is nice and foamy, add the melted butter and the egg to it. Mix it well. Now, slowly pour this wet mixture into the dry flour mixture. Stir with a sturdy wooden spoon or your hands until a shaggy, somewhat sticky dough forms. Don't worry if it looks a bit messy right now.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. At first, it might seem sticky, but as you knead, it will become smoother and more elastic. You're looking for a dough that's soft, pliable, and springs back slowly when you gently poke it with your finger. If it's too sticky, add a tiny bit more flour, a tablespoon at a time, but try not to add too much, or your knots might turn out dense.
4. First Rise: Lightly grease a clean bowl with a little olive oil or cooking spray. Place the kneaded dough ball into the bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. A good spot is often a slightly warm oven (turned off!) or near a sunny window.
5. Shape the Knots: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 16 equal pieces. A kitchen scale can help with this for even sizes, but eyeballing is fine too! For each piece, roll it into a rope about 8-10 inches long. Tie each rope into a knot. It doesn't have to be perfect—some of the charm is in their rustic look! Arrange the shaped knots about 1 inch apart on a baking sheet lined with parchment paper.
6. Second Rise: Cover the baking sheet loosely with plastic wrap or a kitchen towel. Let the knots rise again in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size. Towards the end of this rise, preheat your oven to 375°F (190°C).
7. Prepare Garlic Butter: While the knots are on their second rise, prepare the garlic butter. In a small bowl, melt the butter. Stir in the minced garlic, chopped fresh parsley, and a pinch of salt. Whisk everything together.
8. Bake the Knots: Once the knots are ready and the oven is preheated, generously brush the tops of the risen knots with about half of the prepared garlic butter. Sprinkle with half of the grated Parmesan cheese. Bake for 15-20 minutes, or until they are golden brown on top and cooked through. They should sound hollow when tapped on the bottom.
9. Final Glaze and Serve: As soon as the knots come out of the oven, immediately brush them again with the remaining garlic butter and sprinkle with the rest of the Parmesan cheese. If you like, you can add a little extra fresh parsley for garnish. Let them cool on the baking sheet for a few minutes, then serve warm. They're best enjoyed fresh, but leftovers can be gently reheated.