Proof the yeast by mixing it with warm water [100-115 F degrees]. Leave for 10 minutes till you see foam on top.
To the warm water now add flour, oil, sugar, salt and mix till it comes together as a dough.
Cover and keep in a warm place till the dough is doubled in volume. This may take 1-2 hours. There's no need to knead the dough.
Once the dough has doubles, punch it to release the air.
Sprinkle flour on your working surface and using a rolling pin roll the dough into a rectangle of around 1/2 inch thickness.
Cut strips using a sharp knife or pizza cutter. Tie each strip like you tie a knot.
Brush with little olive oil, cover and keep in a warm place till the knots double in size. This make take 30-40 minutes or even more depending on the temperature at your place.
Preheat the oven to 400 F degrees.
Place the knots on the baking tray and bake for 12-15 minutes or till light golden brown in color. Do not over-bake. I baked mine for 12 minutes.
While the knots are baking, melt the butter in a pan. Then add the chopped garlic and saute for 1-2 minutes. Add fresh chopped parsley and switch off the flame.
Take out the baked knots and pour the butter-garlic mixture over them while they are still warm.
Sprinkle some garlic salt (or regular salt) on top and serve immediately. These taste best when they are fresh out of the oven.