Garlic 'Knots'

I'm really looking for some feedback here! I received these rolls as part of a dinner brought to us after my little girl was born. I took one bite of them (okay-- maybe it was one look at them) and knew that I had to make them. They were incredible! I've already talked about my love for freshly baked bread, so the addition of fresh garlic to these rolls threw them far above and beyond anything else! Here's my problem. . . they are great looking 'rolls', but they are supposed to be knots! When they went into the oven, they looked like knots, but when they came out, they had completely spread into simple rolls. I am the first to admit that I am a novice bread baker. Can anyone help me out with a theory on what went wrong here? Again, the taste was still wonderful, but I was frustrated that my cute little knots melted away. Whether you decide to make these as knots, or rolls, just definitely make them! They are a wonderful addition to any meal!

Garlic Knots
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