Preheat oven to 400 Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
In a small saucepan, melt butter.
When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
When milk mixture is at temperature, add to yeast and honey; stir to combine.
Add salt and egg, and stir until combined.
Stir in 2 ½ cups of flour.
Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
Cover, and let dough rest for 10 minutes.
Bake for about 9-12 minutes, or until lightly golden brown.
While the knots are baking, prepare the garlic butter.
In a small bowl, stir together ingredients for garlic butter.
After removing the rolls from the oven, brush with garlic butter, sprinkle with cheese if using, and enjoy!
Video
Notes
Butter - I use salted butter in both the dough and the garlic butter topping. If using unsalted butter, increase the salt to 3/4 teaspoon in the dough and add a pinch or two to the garlic butter.
Milk - I like to use 2% milk. Using skim milk will give you a leaner dough and using whole milk will give you a slightly softer, richer dough.
Instant yeast - You can also use active dry yeast. Just use an equal amount of active dry yeast. After step 5, let the yeast mixture sit for 5-10 minutes or until foamy. Then continue with the recipe as-written.
Garlic powder - Be sure to use garlic powder, not garlic salt.
Parmesan cheese - The cheese is optional. Feel free to omit it if you prefer.