In the bowl of your stand mixer, with the paddle attachment, quickly stir together the flour, yeast, salt, and sugar.
Add in the olive oil and water and beat until the dough starts to come together.
Swap out the paddle attachment for the dough hook and let the mixture knead for at least 5 minutes until a soft dough forms. Use your hands to form the dough into a ball. (I sprinkled in a little bit more flour (less than a teaspoon) so the dough was easier to handle)
Lightly coat a large bowl with olive oil and add in the dough ball. Roll the ball around so it is lightly coated with olive oil. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until it doubles in size. Mine took about a half an hour. (While the dough is kneading, I turned the oven to 200 degrees. Once it hit 200, I turned the oven off then let the dough rise in the warm oven, with the door open)
Lightly flour a large cutting board (or any clean surface) and add the risen dough. I used a rolling pin to roll the dough out to a large rectangle, about 1/2″ thick.
Line a baking sheet with a silicone mat or parchment paper and set aside.
Cut the dough into 16 strips. Roll each strip into a rope, then tie each rope into a knot. Place each knot onto the prepared baking sheet, about 1″ apart. Repeat until you’re done with all 16.
Cover the knots with plastic wrap and allow to rise again in a warm place, until puffed and about double in size. Again, this took about a half hour for me.
Preheat the oven to 375 degrees.
Bake the knots for 12-15 minutes or until slightly golden brown. Remove from the oven.
While the knots are baking, add the butter, minced garlic, and parsley to a small saucepan and melt over medium heat.
Once the knots are done baking, immediately brush them with the garlic butter.
Let the butter sink in and then have at them. The very few that I had leftover warmed up very nicely the next day, too.