Instructions

• Place the scalded milk in a heatproof bowl and let it cool until warm to the touch (about 100–115°F / just above lukewarm).
• Stir 1/2 cup unsalted butter into the warm milk until melted. Add the granulated sugar, 1 cup of the all-purpose flour, and the dry active yeast. Stir to combine, then let the mixture sit 5 minutes until the yeast is foamy.
• Fit a stand mixer with the dough hook and start it on low. Add 2 teaspoons of the sea salt and the remaining 4 cups all-purpose flour to the bowl. Increase the speed to medium-high and knead for 5 minutes, until the dough is smooth and elastic.
• Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a rope about 6–7 inches long and tie each rope into a loose knot. Place the knots on two parchment-lined baking sheets, spacing them about 4 inches apart.
• Cover the knots loosely with a clean kitchen towel or plastic wrap and let them rise in a warm place about 20 minutes, until noticeably puffy. While they rise, preheat the oven to 375°F.
• Bake the knots at 375°F for 15–20 minutes, until they are lightly golden.
• While the knots bake, melt the remaining 1 cup unsalted butter in a small saucepan over low heat. Stir in the minced garlic, the remaining 1 teaspoon sea salt, and the 1 teaspoon Italian seasoning; warm briefly to infuse, then remove from heat.
• When the knots come out of the oven, dunk or brush each knot with the garlic butter to coat. Return them to the baking sheets and sprinkle evenly with the 1/4 cup grated Parmesan cheese.
• Serve the garlic knots warm.