In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and 1 teaspoon salt.
Add the yeast mixture and olive oil to the dry ingredients. 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) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 12 equal pieces.
Roll each piece into a rope about 8 inches long, then tie each rope into a knot and place on the prepared baking sheet.
Cover the knots with a towel and let them rise for 15 minutes.
Bake the knots for 12 to 15 minutes or until golden brown.
While the knots are baking, combine the melted butter, minced garlic, chopped parsley, 1/4 teaspoon salt, and black pepper in a small bowl.
Remove the bread knots from the oven and immediately brush them generously with the garlic butter mixture.
Serve warm.