1/4 c. butter
1 c. milk
2 T. instant yeast
1 T. honey
pinch of salt
3-4 c. flour
2 T. butter, softened or melted
2 cloves garlic, minced
1/2 t. Italian seasoning
Place butter and milk into a 2 cup measuring cup and microwave in 30 second increments until butter melts and temperature reaches between 100*-110*. If the mixture gets too warm allow it to cool to the proper temperature before proceeding.
Place the yeast and honey into the bottom of the large bowl of a stand mixer fitted with the paddle attachment. Add the warmed milk and stir to combine. Mix in salt and egg then add 2 1/2 c. of the flour mixing on low speed until combined. Add the remaining flour by half cup increments until the dough forms into a ball and cleans the sides of the bowl.
Switch from the paddle to the dough hook and knead on med high speed for 2 minutes. Divide the dough into 12 equal pieces and using floured hands form each piece into a knot. Place onto a baking sheet lined with parchment and let rest for 10-15 minutes while your oven preheats to 400*.
Bake the knots for 10-12 minutes, until golden brown. While knots are baking combine the butter, garlic and Italian seasoning. When knots are completed baking, remove from oven and brush immediately with the garlic butter.