Combine flour, sugar, yeast, and salt in a stand mixer

Add warm water and olive oil

Mix with the dough hook until the dough comes together. You may need to stop the mixer to scrape down the sides a time or two depending on your mixer

Let the dough knead for about 6 minutes

Remove dough hook/spiral from the bowl,

Use oiled hands to form dough into a nice ball, cover it with a towel or plastic wrap, and let the dough rise in a warm place until doubled in size, about an hour

gently press the air out of the dough down

line a baking sheet with parchment paper OR just grease it and set it aside

Separate dough into roughly equal pieces that are golf ball-sized balls, about 30-32 balls

Roll each ball into a rope about ½ an inch thick, and 4-5 inches long

Knot each rope, and tuck the ends of each knot underneath. If the ends are long you can trim them or just tuck the farther under

Arrange on the prepared baking sheet with an inch or two of space between each

Set aside to rise for 30-45 minutes, or until just about doubled in size

when the rolls are almost done rising preheat oven to 375º

Bake knots in the oven for about 15 minutes, until knots begin to brown

While knots are baking, melt butter in a small saucepan over medium heat, and add garlic

Let butter and garlic simmer for 1-2 minutes until it begins to smell fragrant, but isn’t yet turning brown

Remove from heat and add garlic powder, salt, and parsley

Remove knots from oven, and immediately brush with garlic butter mixture

Sprinkle with parmesan

Note: you may want to put knots back in the oven to melt the cheese when you’re done