Put the garlic and oil in small pot and cook over very low heat for about 20 minutes, until the garlic softens. Remove from heat and allow to cool.

Using a hand blender, puree until smooth.

Place the flour, yeast, and sugar into the bowl of an electric mixer and mix. Add salt, garlic confit, and half the water. Begin kneading while gradually adding the rest of the water. Knead well for about 10 minutes.

Transfer the dough to a greased bowl and allow to rise until doubled in bulk.

Divide the dough into three-ounce (85-gram) balls. Roll each ball into a rope. Shape into knots.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.

Brush the dough with water and sprinkle

with kosher salt, if using. Allow to rise

for about 20 minutes. Bake rolls for 20

minutes, or until golden.

Mix olive oil with garlic and parsley, if

using, and brush onto the rolls as soon as

they come out of the oven.