The Expert Hostess 

Stir water and yeast together and allow to proof (about 5 minutes).  Add sugar, salt and 3 cups flour.  Add additional flour, a bit at a time, until a soft dough is formed.  Knead dough for 5 min.  

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Let dough rise until doubled, approximately 1 hour.  Divide dough into fourths.  Roll out one section of the dough at a time into a rectangle that is about 1/2 inch thick.  Cut dough with a pizza cutter into 1 inch strips.  Tie dough strips into knots by crossing the ends and tucking on end through the other, much like the first step of tying a shoe.  If desired, tuck the ends of the knots into the center of the knot (one on top of the roll and one on the bottom).  Place knots on a cookie sheet and brush lightly with olive oil.  Allow knots to rise again for 1 hour.  

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Bake knots at 400 degrees F, for about 12-15 minutes or until golden brown. 

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When the garlic knots are baking, melt butter in a saucepan.  Add garlic and cook for a few minutes, until garlic is fragrant.  Add parsley to butter mixture.  Using tongs, dip rolls into butter mixture and turn to coat. Serve warm.