A tender, flakey dough brushed with garlic butter and a sprinkle of parmesan cheese right before baking.
To make your dough, heat your milk and water to about 110 degrees F and then add it to your mixing bowl with your sugar. Spinkle in yeast and allow to proof for 10 minutes.
With your dough hook, add in your butter, egg, flours and salt and knead until the dough comes together. add more flour as needed. Your dough should be slightly sticky (unsticking as you pull your finger away) and supple. Cover and allow to rise for one hour.
Divide into 24 eaqual pieces, tie into a knot and tuck the ends under. Placed evenly on a baking tray. Allow to rise for another hour.
When the hour is almost up, melt 3 TSBP and add 2 sliced garlic cloves. Simmer for about 3-5 minutes to extract the flavor of the garlic and stir in parsley. Try not to brown your butter at this point.
Right before baking, brush the tops of your knots with the garlic butter and sprinkle with parmesan cheese. Bake at 350 for about 15 minutes or until the tops of lighty golden.