In a microwave safe measuring cup, heat almond milk and water until 110°F (typically a 30-45 second heating in the microwave will do).

In the base of a standing mixer bowl stir together water/almond milk mixture with yeast and sugar. Allow mixture to rest for 10 minutes.

After 10 minutes, stir egg, olive oil, and salt into the mixture with the hook attachment of the mixer.

Mix flour into the mixture 1 cup at a time for the first 3 cups. Then add ½ cup at a time for the remaining cup until all flour is incorporated and the dough is tacky to the touch.

Transfer the dough to a bowl that is lightly oiled with olive oil, cover and allow to rise until doubled in size. (roughly 1-2 hours)

Prepare two baking sheets by covering them with parchment paper. After the dough has doubled in size, turn it out onto a lightly floured surface. Divide dough into equal pieces. To do this, I use a pastry scraper, divide it into 4 squares and then cut each square into 6 smaller pieces.

Roll the dough pieces into 6 inch long ropes and tie each rope in a knot. If the dough is too sticky, lightly flour it before tying so it can more easily tie. Place tied knot on the prepared baking sheet.

Once all of the dough is rolled and tied, cover the baking sheets with clean dish towels and allow 30 minutes to rise.

During this time, preheat the oven to 350°F and prepare the garlic butter. In a small bowl melt the butter, microplane the garlic over the melted butter, add salt, and dried parsley and mix together.

Before baking, lightly brush with garlic butter. Bake garlic knots for 15 minutes, until the bottom has lightly browned and it is baked through. After baking brush with garlic butter and serve.