In a microwave safe bowl, heat butter to soften it for 20 seconds on high power.
For garlic butter, combine all the ingredients mentioned under garlic butter together and give a good whisk.
Warm water in microwave for a minute (finger dipped in water should feel the warmth).
In a large mixing bowl, combine yeast and honey. Add 1 cup warm water and mix well to dissolve yeast. Leave it aside to bloom and froth.
Add oil and salt to the yeasty water.
Add flour 1/4 cup at a time and mix with a wooden spatula. Gather the flour together to form a ball. If the dough is looking still dry, add little warm water at a time to make a soft, pliable and elastic dough.
Transfer the dough to a clean flour-dusted kitchen counter/work station. Knead the dough with the palms of your hands for at least 10-15 minutes. Make a round ball shape.
Oil the dough as well as oil another large mixing bowl. Transfer the dough to the bowl. Cover it with clean kitchen napkin and place the bowl in a warm area to rise for at least an hour.
After an hour, punch down the doubled in size dough to release air. Gather it again in a ball. Flatten it and then cut it in 8 equal sized wedges with a sharp non-serrated knife.
Roll each wedge in a long rope. Take the two ends of the rope and tie in a shoe lace first knot.
Place the Knots on the baking tray and cover with kitchen napkin to rise for the second time, at least 30-45 minutes in a warm place.
In the last 10 minutes of the rise, preheat oven to 200 deg c.
Bake in oven for 25 minutes or until golden in color rotating the tray once midway through baking time.
Remove from oven and brush the Knots with garlic butter. Place the tray back in the warm oven for couple of minutes to get a great shine.
Transfer them to a wire rack to cool. Serve warm.
