1tspdried parsley or 1 tbsp fresh chopped Italian parsley
Mix the sugar, yeast and warm water and let the yeast proof for 10 minutes
Combine the flour, yeast mixture, salt, extra virgin olive oil and milk in the bowl of an electric mixer fitted with the paddle attachment and knead until the dough passes the “window pane test” (it has to stretch thin and not break, when pulled).
Make it into a ball and let it proof in a greased, covered bowl for 1 hour or until doubled in size.
Divide the dough into 8 pieces and shape them into knots, by rolling the dough into 8 long ropes. Tie a knot in the center, then fold the rope underlying the knot over the top, and fold the rope overlying underneath and secure it in the center.
Let the knots rise on a baking tray covered with baking paper for another 45 minutes.
In the meantime, melt the butter and combine it with the garlic, oregano and parsley.
Just before baking, gently brush the garlic and herb butter over the knots.
Bake in a pre-heated oven at 175°C – 350°F for about 15-20 minutes or until golden.