In a large mixing bowl mix yeast, water, and sugar. Cover and let sit 5 minutes until bubbly. Add oil and salt.
Mix in flour, one cup at a time. Stir until dough comes together. Knead dough on a lightly floured surface until soft. Add a splash of oil to the mixing bowl and place dough in the bowl.
Cover dough and let rise until doubled, about an hour. Punch dough down and roll out into a 12" x 18" rectangle.
Brush dough with 2 tablespoons of softened butter and fold in half. Use a pizza cutter to cut 12 strips (each about 1" wide).
Tie each strip into a knot and place them onto a greased baking sheet. Let rise for 30 minutes.Preheat oven to 400 degrees.
Melt remaining 6 tablespoons of butter and add garlic powder and Italian seasoning to it. Stire. Brush garlic butter over garlic knots before baking.
Bake garlic knots in oven for 18-20 minutes or until golden brown. Brush with remaining garlic butter when they come out of the oven and sprinkle with grated parmesan cheese.
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Notes
You can use store-bought dough or homemade dough to make this recipe.
This recipe makes 12 garlic knots. Store in a plastic bag or air-tight container if you have any leftovers (you probably won't).
If you don't have an Italian seasoning mix you can add a pinch of oregano, basil, and dried parsley. Brush garlic butter over garlic knots.
Store in a plastic bag or air-tight container for up to 2 days if you have any leftovers (you probably won't). They can also be refrigerated.