If making the dough from scratch:

1. Warm the milk and add the yeast and sugar and stir to disolve. Set aside for five minutes to make sure the yeast foams (this means the yeast is fresh, otherwise your dough won’t rise)
2. To a large mixing bowl, add the flour and salt and stir with your hand. Add the yeast mixture, the melted butter and the eggs and begin to fold the wet and dry ingredients together with your hand. Continue mixing until you have a clumpy dough, then roll out onto a clean counter and knead for about five minutes until you have a dough ball. Place back in the bowl, cover with a clean dish towel and allow to rest (out on the counter or in your oven, with the heat off) for at least an hour, or up to five.
3. Punch down the dough, fold again.

Assemble the knots:

1. Cut the dough into 18 equal pieces. Roll each dough ball out into a one-inch thick stick (it will be about 6-8 inches long)
2. Tie in a knot and repeat with the remaining sticks.
3. Brush the bottom and sides of a large cast iron skillet with olive oil
4. Place the breadstick knots in the skillet so they touch, cover with the clean dish towel and set aside to rest again while you assemble the rest of the ingredients
5. Heat the oven to 350 degrees. In a heat resistant bowl, melt the butter in the microwave for 30 seconds. Stir in the olive oil, chopped garlic and parsley and the salt
6. Brush the bread knots with the garlic butter and bake for 20 minutes
7. Remove and allow to rest for at least five minutes before serving