Instructions

1. Preheat the oven to 500 (using a baking steel) or 450 (using a baking sheet).
2. Combine the yeast with the warm water in a liquid measuring cup. Let the mixture sit for 2-3 minutes. Stir together the flour, salt, granulated garlic, and oregano in a medium mixing bowl. Melt 2 tablespoons of butter in a small dish.
3. Pour the yeast mixture into the mixing bowl, then the melted butter, and stir to form a soft dough. When the dough begins to come together and is no longer sticky, transfer it to a clean counter, sprinkled with a little flour, and knead for a few minutes until a smooth ball of dough is formed.
4. Divide the dough into 12 portions. Roll each portion into an eight-inch rope, then tie into a knot, tucking the ends under. Place the knots on a piece of parchment paper to rise 30 minutes. Meanwhile melt another 2 tablespoons of butter and add the minced garlic. Heat the garlic butter over medium-low heat until the mixture is hot and fragrant, 5-10 minutes.
5. After the garlic knots have risen 30 minutes, brush the knots with the garlic butter. Bake for 8-10 minutes (on a baking steel) or 12-14 minutes (on a baking pan).
6. Melt 2 more tablespoons of butter to brush on the garlic knots when they finish cooking.
7. When the garlic knots are cooked through and toasty brown on top, remove them from the oven and immediately brush with additional butter.
8. Serve and enjoy. These knots are best fresh, but can be reheated for a day or two later.