These cast-iron baked garlic knots are crisp, pillowy, and packed with tons of sweet garlic flavor.

Ingredients

• 1 cup whole milk, at room temperature
• 1 large egg, beaten
• 1 (1/4-ounce) package active dry yeast
• 4 cups all-purpose flour (about 17 ounces)
• 1 1/2 tablespoons granulated sugar
• 4 teaspoons kosher salt
• 1/2 cup unsalted butter (4 ounces), cubed and softened, plus more for greasing
• 1/4 cup finely grated parmigiano-reggiano cheese (about 1 ounce), plus more for garnish
• finely chopped fresh flat-leaf parsley, for garnish
• 3/4 cup unsalted butter (6 ounces)
• 1/3 cup garlic cloves, finely chopped

Directions

1. Begin making the knots: Whisk together milk, egg, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add flour, sugar, and salt; beat on low speed until a stiff dough forms, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Gradually add softened butter, a few cubes at a time, beating on low until butter is mostly incorporated after each addition, 7 to 9 minutes total. Once all butter has been added, continue beating dough on low until smooth and elastic, 3 to 4 minutes.
2. Transfer dough to a lightly greased large bowl; cover with plastic wrap, and let proof in a warm place until doubled in size, 1 hour and 30 minutes to 2 hours.
3. Make the garlic butter: Melt butter in a medium saucepan over low. Add garlic; cook, stirring often, until golden brown, 10 to 12 minutes. Pour butter mixture through a fine wire-mesh strainer into a medium microwavable bowl; reserve garlic and strained butter separately.
4. Finish making the knots: Turn dough out onto a clean work surface; cut into about 30 (1-ounce) pieces. Roll each piece into an 8-inch-long rope; tie each rope into a knot. Roll knots in strained butter, letting excess butter drip off; arrange knots in an even layer in a 12-inch cast-iron skillet or 13- x 9-inch baking pan. Add reserved garlic to remaining strained butter; set aside.
5. Preheat oven to 375°F. Sprinkle knots evenly with Parmigiano-Reggiano; cover loosely with plastic wrap. Let proof in a warm place until almost doubled in size, 35 to 45 minutes. Uncover knots; bake until golden brown and an instant-read thermometer inserted in center of knots registers 190°F, 25 to 30 minutes.
6. Microwave reserved garlic butter on high in 10-second intervals until just melted, 20 to 30 seconds. Brush garlic butter evenly over warm knots. Garnish with Parmigiano-Reggiano and parsley. Serve warm.