In a large mixing bowl, combine ⅓ cup of very warm water, 2¼ teaspoons of active dry yeast, and ¼ cup plus ¼ teaspoon of granulated sugar. Stir gently and let the mixture sit for about 5-10 minutes until it becomes frothy.

In a separate bowl, whisk together 1⅓ cups of warm milk, 5 tablespoons of softened butter, 1 large egg, and 1½ teaspoons of salt. Pour this mixture into the yeast blend and mix until smooth.

Gradually add 4 to 4½ cups of all-purpose flour to the wet ingredients, mixing with a wooden spoon until a soft dough begins to form. Knead gently for 5-7 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover it, and let it rise for about 1 hour until doubled in size.

Preheat your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper.

Once risen, punch the dough down, divide it into equal pieces, roll each into a 6-8 inch rope, and tie into knots.

Mix 1 tablespoon of melted butter, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and ½ teaspoon of parsley. Brush this mixture over the knots.

Bake in the preheated oven for 15-20 minutes, until golden brown and puffed up.

Let cool slightly before serving warm with marinara sauce for dipping.