For the dough:
3 cups bread flour
1 tablespoon sugar
2 teaspoons instant yeast
1 ¼ teaspoon salt
2 tablespoons olive oil
¼ cup milk
1 cup + 2 tablespoons lukewarm water
For the glaze:
2 cloves garlic
2 tablespoons melted butter
½ teaspoon Italian seasoning
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. 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 equal pieces (Amber says on her site that she got 8-9, Annie says 10). Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. (Amber has some really good pictures of these steps on her website.) Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, finely mince the garlic. Mix with the melted butter and Italian seasoning.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes (mine took closer to 20).
Source: Annie's Eats, originally posted on Amber's Delectable Delights