Palazzio's Garlic Knots

(Just slightly adapted from Simple Gourmet Cooking, as seen on Annie’s Eats and Amber’s Delectable Delights, originally from King Arthur Flour)
For the Dough:
3 cups bread flour
1 TBS. sugar
2 tsp. instant yeast*
1 1/4 tsp. salt
2 TBS. olive oil
1/4 cup milk
1 cup plus 2 TBS. lukewarm water
*I used active dry yeast and proofed it in the 2 TBS. lukewarm water before adding it to the dry ingredients.
For the Glaze:
2 cloves garlic
3 TBS. melted butter
1/2 tsp. Italian seasoning*
* I used a combination of things I had on hand – some dried oregano, chopped fresh rosemary, and crushed red pepper flakes. Not quite Italian seasoning, but it didn’t seem to matter much in the end.
Combine the dry ingredients in a stand mixer fitted with the paddle attachment. Add the olive oil, milk and water. Mix until ingredients have formed a dough (alternatively you can use a hand-mixer as I did). Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes (I used my hands to achieve this). Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
Divide the dough into 10 equal pieces.
Transfer shaped rolls to a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the garlic butter, finely mince the garlic and mix with the melted butter and Italian seasoning.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls, reserving a little to brush on after baking, if desired. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving. Brush with more glaze.
If you want to freeze the garlic knots, slightly under-bake them (about 12-15 minutes), allow to cool completely, and store in a freezer bag. Bake frozen garlic knots as listed in the instructions above, approximately 15 minutes, until heated through. Brush with glaze.

For pictures go to https://oishiifood.wordpress.com/2012/03/23/soft-garlic-knots/#comment-1384