• Mix yeast, sugar, and warm milk in a bowl. Let it sit for about 5 minutes until it becomes frothy. Make sure the milk is not too hot—aim for a temperature between 95°F and 115°F.
• In a separate large bowl, combine bread flour, the remaining sugar, salt, eggs, garlic powder, chopped scallions, melted butter, and the activated yeast mixture. Stir everything together with a wooden spoon for a few minutes. The dough will be wet and sticky.
• Cover the bowl with a lid or plastic wrap and place it in a warm spot. Allow the dough to rise for 1 to 1½ hours or until it’s nearly tripled in size.
• Grease a baking pan with butter and then dust it with flour. Tilt the pan so the flour sticks to the sides, and discard any excess flour.
• Once the dough has risen, punch it down to release the air. Shape the dough into rolls or knots, following your preferred method (see the notes section for tips).
• Place the shaped dough into the pan and let it rise for 15 more minutes.
• Brush the dough with an egg wash (1 egg mixed with 2 tablespoons of water) and bake at 350°F for 20 minutes, or until golden.
• While the knots bake, prepare the garlic butter by mixing melted butter, garlic, and chopped parsley in a small bowl. If you’re using unsalted butter, add a pinch of salt. After baking, brush the hot rolls generously with the garlic butter.
• Allow the garlic knots to cool for a few minutes before enjoying them—if you can resist!

Garlic Butter Preparation:

• Combine melted butter, minced garlic, and chopped parsley in a small bowl. Stir well. Add a pinch of salt if you are using unsalted butter.