Add the yeast in a cup of the warm water and keep it aside for 5- 10 minutes until it begins to form a froth.
Take a large bowl, put in the flour, salt, sugar, and whisk it together. Make a well in the center and pour in the olive oil along with the yeast mixture. Mix this to form a soft dough and knead it for 5-10 minutes.
Make a ball shape of this dough and coat it with olive oil. Then place it in a large bowl, cover it with a plastic wrap and keep it at room temperature to rise and double in size. (This could take a minimum of 90 minutes to several hours.)
Once the dough has doubled in size, cut it into two parts. Place a large baking sheet and line it with a parchment paper. Then take one half of the dough and cut it in half again.
Take one piece at a time and flatten it into a rectangle shape about 5 inches in length and 1/2 inch in width.
With the help of a sharp knife, slice this dough into strips that are about 1 inch wide by 5 inches long. Then cut these strips in half.
Grab one piece and make it a snake shape, then tie it in a knot. The dough will be sticky along the edges, so make sure to dust them with flour before you tie the knot.
Carefully place this knot down on the prepared baking sheet and repeat this process with the rest of the dough. Note to leave some space between each knot while placing them.
Once this process is done, brush them with olive oil. Then cover them with a plastic wrap and let it rise and double in size, this could take 90 minutes to three hours or so.
Preheat the oven to 204° Celsius.
Bake these rolls in the oven for 15 minutes, or till they become nicely browned on top.
To make the coating, melt the butter in a pan and cook the garlic for about 1-2 minutes till the raw smell disappears. Then add in the salt, parsley and stir to combine. Then turn off the flame.
Once these rolls are cooked, take them out from the oven and let it cool for a while.
Brush the garlic-butter-parsley mixture on top of these rolls and serve them warm.