On a lightly floured counter, pull off the dough you need and shape into portions. 1 garlic knot is 2 oz (60g).
Using the palm of your hand, roll the dough into a cigar sized shape and very lightly flour. Tie the dough into a knot and tuck under the ends. If the dough isn't lightly floured, it will stick together as you're trying to tie it into a knot.
Place your knots on a parchment-lined cookie sheet 3 inches apart.
Lightly cover with a clean kitchen towel and allow to rise by about 50%. They will continue to rise in the oven as they bake. If they rise too high, they'll lose some of their shape while baking.
Gently brush liberally with the garlic butter and bake in a pre-heated 375F oven on the center rack for about 15 minutes. The baking time will vary according to how large the rolls are. Check them at the 10-minute mark and monitor for color, loosely tent them with foil if needed to prevent over-browning.
Remove from the oven and if desired brush again with a little of the garlic butter and an additional sprinkle of the parmesan cheese.