In the bowl of a stand mixer, fitted with a whisk attachment, combine warm milk, warm water, yeast and 1 tsp of sugar. Lightly whisk together until just incorporated, then let the mixture sit for 5 minutes, until bubbly and frothy.
Once the mixture has proofed, add in the remaining sugar and eggs. Whisk until combined. Swap the attachment to a dough hook and add in 5 cups of flour and the salt. Knead on medium-low speed until combined until the dough comes together. If the dough doesn’t start to form a shape in the mixer and is really sticky, go ahead and add in the last cup of flour.
Once the dough starts to come together, add in the butter and knead for 6 minutes, or until tacky but not sticking to your fingers.
Remove the dough from the bowl and shape it into a ball. Grease the mixing bowl, then place the dough back inside. Cover with plastic wrap and let rise for 1 hour.
Once risen, turn the dough out onto a clean, floured surface. Shape into a disc, then cut into 12 equal pizza slices. Roll each slice into a 10” rope, then fold each rope into a knot. Place the knots onto 2 parchment lined baking sheets, about 2” apart.
Preheat the oven to 400°F. Let the knots rise while the oven preheats - about 15 minutes.
Once the oven has heated, place the baking sheets in and bake for 12-15 minutes.
Garlic Topping: While the knots are baking, mix together the topping. In a small mixing bowl whisk together olive oil, melted butter, garlic powder, parsley and salt. Set aside until ready to use.
Once the knots are golden and baked through, remove from the oven. Brush on the topping immediately. Serve while warm.
To make ahead:
Shape. Shape the knots as directed.
Flash-Freeze. Freeze the knots on a baking sheet for a hour or two, until frozen solid.
Pack and Freeze. Place the frozen knots in a zip-top freezer bag, and store in your freezer for up to three months.
Thaw. The night before you want to bake them, take the knots out of the freezer, place them on a baking sheet, cover, and place in the fridge. They’ll thaw there overnight.
Rise and Bake. Set the baking sheet of rolls on the counter, and let them rise there for about one hour. Don’t overproof them - it would be better to underproof than overproof. Bake the knots as directed, and enjoy!
Storing and Freezing:
Leftover garlic knots (if you are lucky enough to have any) can be easily stored in your refrigerator or on the counter. Place them in an airtight container or food storage bag, and store for up to three days. To reheat, give them a few seconds in the microwave, or bake in a 350°F oven until the knots are warmed through.