Part 1: Making the Dough

Step 1: Activate the Yeast
In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Give it a gentle whisk. Let the mixture sit for 5-10 minutes, until it becomes foamy and bubbly on top. This is called “proofing” and it ensures your yeast is alive and active. If it doesn’t foam, your yeast may be old or the milk may have been too hot or too cold; you’ll need to start over.

Step 2: Mix the Dough Ingredients
To the foamy yeast mixture, add the melted butter and the room temperature egg. Whisk to combine. Fit your stand mixer with the dough hook attachment. Add the 3 cups of flour and 1 teaspoon of kosher salt to the bowl. Turn the mixer on low speed and mix until a shaggy, cohesive dough begins to form.

Step 3: Knead the Dough
Increase the mixer speed to medium-low and knead the dough for 7-8 minutes. The dough should become smooth, elastic, and should pull away from the sides of the bowl. It will be slightly tacky to the touch but should not stick to your fingers excessively. If it’s too sticky, add flour one tablespoon at a time. If kneading by hand, turn the shaggy dough out onto a lightly floured surface and knead for 10-12 minutes, until smooth and elastic.

Step 4: The First Rise
Lightly grease a large bowl with oil or cooking spray. Form your dough into a smooth ball and place it in the bowl, turning it over once to coat the top with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot and let it rise for 60-90 minutes, or until it has doubled in size.

Part 2: Shaping and Baking the Knots

Step 5: Prepare the Garlic Butter
While the dough is rising, prepare your garlic butter. In a small saucepan, melt the 1/2 cup of unsalted butter over low heat. Add the minced garlic, dried oregano, and optional red pepper flakes. Let the mixture cook gently for 2-3 minutes, stirring constantly. You want to infuse the butter with the garlic flavor, not brown or burn the garlic. Remove from the heat and stir in the 2 tablespoons of chopped fresh parsley and 1/4 teaspoon of salt. Set aside.

Step 6: Shape the Knots
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Roll or press the dough into a rectangle roughly 12×9 inches. Using a pizza cutter or a sharp knife, cut the rectangle into 12 long strips, each about 1 inch wide. Take one strip of dough and gently stretch it to about 10-11 inches long. Tie it into a simple knot, tucking the ends underneath. Place the knot on a large baking sheet lined with parchment paper. Repeat with the remaining 11 strips, placing them about 1-2 inches apart.

Step 7: The Second Rise
Gently brush the tops and sides of each knot with about half of the prepared garlic butter mixture. Cover the baking sheet loosely with plastic wrap and let the knots rise again in a warm place for 30-45 minutes, until they look puffy.

Step 8: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Once the knots have risen, remove the plastic wrap. Sprinkle the shredded mozzarella cheese evenly over the tops of the knots. Bake for 15-20 minutes, or until the tops are a deep golden brown and the cheese is melted and bubbly.

Step 9: The Finishing Touch
As soon as the knots come out of the oven, immediately brush them with the remaining garlic butter. The hot knots will soak it right up. Sprinkle with the grated Parmesan cheese and a little more fresh parsley for garnish. Serve immediately while warm and gooey.