In a large bowl, combine 2 tablespoon instant yeast and 1 cup warm water, stirring briefly. Add ⅓ cup vegetable oil, 2 tablespoon maple syrup, and 1 egg, then mix until combined.

Add 3 cups flour and 1 teaspoon salt to the wet ingredients. Mix together, then transfer to a flat surface and knead for 3-5 minutes until smooth. If the dough feels sticky, add another 1-2 tablespoon flour as needed.

Generously butter a 12-cup muffin tin. If using cheese, place about 2 teaspoon shredded cheese in the bottom of each cup.

Divide the dough into 12 equal pieces. Roll each piece into a rope about 8-10 inches long, tie it into a simple knot, then tuck both ends underneath to create a rounded knot ball. Place each knot into a prepared muffin cup.

Brush each knot with beaten egg wash. Preheat your oven to 425°F and let the knots rest in the muffin tin for 5-10 minutes while the oven heats (this is the only rest time).

While waiting, prepare the garlic butter by combining 4 tablespoon melted butter, 1 tablespoon fresh diced garlic and 1 tablespoon parsley in a small bowl. Set aside.

Bake for 10-12 minutes until golden brown on top. Remove from oven and immediately brush the hot knots generously with the garlic butter while still in the muffin tin.

Let cool for 2-3 minutes in the tin, then remove and serve warm.