Step 1

In a bowl add the sugar, warm water and the active dry yeast (measured or one packet) and stir. This can be done right in the base of a stand mixer or in a separate bowl. The water you use should be warm to the touch, but not super hot or you may kill the yeast. Allow the yeast to set for five minutes.

Step 2

Allow the yeast to set for ten minutes. This is called proofing, and allows the yeast to begin to grow and expand. Your mixture should turn frothy looking on top, and should smell a bit earthy. If the yeast doesn’t have frothy bubbles on the top after 10 minutes, you may need to try again with new yeast.

Step 3

Mix together the flour and salt. Add the flour mixture and olive oil to the yeast mixture.

Step 4

Using a dough attachment mix until the flour combines, about a minute. Turn the speed up on the mixer to medium and mix for 3-5 minutes. The dough should pull away from the bowl, be stretchy when you pull the dough hook out of the bowl and be smooth.

Step 5

Oil a bowl generously. Transfer the dough to the bowl and cover with a clean kitchen towel. Place the dough in a warm place to allow it to rise for 50 minutes or until doubled.

Step 6

Prepare a baking sheet using parchment paper or a light spray of oil.

Step 7

Add a light sprinkle of flour to a clean surface and to the dough and knead 3-4 times. Divide the dough into twelve equal pieces on the lightly floured surface with a sharp knife or pizza cutter.

Step 8

Roll each ball into an eight inch rope. Tie each long rope into a knot and place on a parchment lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.

Step 9

Bake the garlic knots at 400 for 20-25 minutes or until lightly browned.

Step 10

While the garlic knots bake, mix together melted butter, garlic, and parsley. Brush the butter mixture on freshly baked knots when they are warm from the oven. Sprinkle with grated parmesan. Enjoy!