Preparation

• Coat a 9x13-inch baking dish with cooking spray. Place 1 ½ sticks unsalted butter for the filling in a medium bowl and let sit at room temperature to soften while you make the dough.
• Make the dough: Place 4 cups of the all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 1 ½ teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine.
• Place 1 cup warm water, ¼ cup olive oil, 2 large eggs, and 1 large egg yolk in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes.
• Gently remove the dough from the bowl and coat the bowl in cooking spray. Tightly cover the bowl in plastic wrap and let rise in a warm place until nearly doubled in size, about 1 ½ hours.
• Make the filling: Prep the following, adding them to the bowl of softened butter: Mince 8 garlic cloves. Finely chop ½ bunch of fresh parsley leaves and finely grate 1 ounce Parmesan cheese. Add ½ teaspoon kosher salt and ¼ teaspoon black pepper and stir and smash together to combine.
• When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about ¼-inch thick).
• Spread half of the filling onto the dough. Starting at the long end closest to you, roll the dough up tightly into a log. Pinch the seam together at the top.
• Position the log seam-side down. Cut crosswise into 15 pieces with a sharp knife or piece of unflavored dental floss. Arrange the cut rolls cut-side up in the baking dish, 5 across and 3 down. Loosely cover in plastic wrap and let rise at room temperature for 25 minutes.
• Uncover and bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.
• Immediately spread the remaining butter mixture over the knots and let it melt.