In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and 1/2 teaspoon salt.
Add the warm water and olive oil to the dry ingredients and mix until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and divide it into 12 equal pieces.
Roll each piece into a rope about 8 inches long and tie each rope into a knot.
Place the knots on a baking sheet lined with parchment paper, spaced about 1 inch apart.
In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic, chopped parsley, and 1/4 teaspoon salt. Stir and cook for 1-2 minutes until fragrant, then remove from heat.
Brush half of the garlic butter mixture over the bread knots.
Bake the knots in the preheated oven for 12-15 minutes or until golden brown.
Remove the knots from the oven and immediately brush with the remaining garlic butter.
Allow the bread knots to cool slightly before serving.