Garlic Knots

Preparation - Gather the ingredients.

Prepare the dough - Whisk together 3 tablespoons (36 grams) granulated sugar, 1 (1/4-ounce) package instant yeast (about 2 1/4 teaspoons), 1 1/2 teaspoons fine salt, 1/2 teaspoon garlic powder, and 1 cup (120 grams) all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment.

Prepare the dough - Add 2/3 cup water, 1/3 cup whole milk, and 1/3 cup (75 grams or 2.7 ounces) unsalted butter, cubed to a medium saucepan. Cook over medium heat, stirring often, until the butter is melted and the milk mixture registers 120 to 125 F on an instant-read thermometer.

Prepare the dough - Add the milk mixture to the flour mixture. Beat on medium-low speed just until combined, about 15 seconds.

Prepare the dough - Add 1 large egg, at room temperature and beat on medium speed until well combined, about 30 seconds.

Prepare the dough - With the mixer on low speed, gradually add 2 2/3 cups (320 grams) all-purpose flour, beating just until combined and stopping to scrape down the sides of the bowl as needed.

Prepare the dough - Switch to the dough hook attachment and mix on low speed until the dough is smooth, elastic, and just somewhat sticky, 8 to 12 minutes, stopping to scrape down the sides of the bowl as needed. The finished dough may still stick slightly to the bottom and sides of the bowl.

Prepare the dough - If the dough is very sticky, add up to the remaining 1/3 cup (40 grams) all-purpose flour, 1 tablespoon at a time. Cover and let stand in a warm place (75 F) for 10 minutes.

Shape the knots - Divide the dough into about 28 (1-ounce or 28-gram) portions using a bench scraper and a kitchen scale.

Shape the knots - Keeping the dough covered with plastic wrap while working, roll 1 portion into an 8-inch rope. Gently tie the rope into a knot and place it on a parchment paper-lined baking sheet.

Shape the knots - Repeat with the remaining dough portions, spacing the knots 1 1/2 to 2 inches apart (14 knots per baking sheet).

Bake - Cover and let rise in a warm place (75 F) until puffed, 20 to 30 minutes. While the dough rises, preheat the oven to 400 F.

Bake - Heat 2 tablespoons (28 grams or 1 ounce) unsalted butter in a small saucepan until melted. Brush the tops of the knots with the melted butter and sprinkle evenly with 1 tablespoon grated parmesan cheese.

Bake - Bake the knots, one pan at a time, until golden brown, 10 to 12 minutes, rotating the pan 180 degrees halfway through the baking time.

Make the garlic butter - While the rolls are baking, cook 6 garlic cloves, minced (about 2 tablespoons) and the remaining 3/4 cup (170 grams or 6 ounces) unsalted butter over medium heat in the same saucepan used to melt the butter previously, stirring frequently, until the butter is melted and the garlic is softened, 4 to 5 minutes. Remove from the heat.

Make the garlic butter - Stir 1 tablespoon finely chopped fresh flat-leaf parsley, 1 teaspoon dried Italian seasoning, 3/4 teaspoon garlic powder, 1/4 teaspoon fine salt, and 1/8 teaspoon crushed red pepper (if using) into the garlic-butter mixture in the saucepan.

Finish and serve - Let the rolls cool on their pans on wire racks for 5 minutes, then pour the butter mixture evenly over the knots on the baking sheets and toss gently until well coated. Serve warm, garnished with additional parmesan, if desired.