Sprinkle the yeast over warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil, 2 ½ teaspoons salt, Italian seasoning, and garlic powder and mix with a spatula or wooden spoon until a shaggy dough is formed. Using the mixer fitted with the dough hook attachment, mix the dough on medium-low speed for 12 minutes until shiny and elastic.

Cover the bowl with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, divide into 18 equal pieces. Roll each piece into a 10 inch rope and lightly dust with flour.

Line a baking sheet with parchment paper. Tie each rope into a knot, then tuck the loose ends underneath and pinch together. Place seam side down on the baking sheet.

Lightly spray a piece of plastic wrap with cooking spray and loosely cover the garlic knots. Let rise until almost doubled in size, about 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350°.

While the knots are rising, add the butter, garlic, and remaining teaspoon of salt to a small saucepan over medium heat. Once the butter is melted, reduce heat to medium low and cook until garlic is very fragrant, but not browned, 3 to 5 minutes.

Spoon a small amount of garlic onto each garlic knot, until all of the garlic is out of the butter mixture. Gently brush some of the remaining butter onto each knot, spreading the garlic over the top as you brush.

Bake until the knots are lightly golden and cooked through, about 28 to 30 minutes.

Stir parsley into the remaining melted butter, then brush hot rolls with remaining butter mixture and serve warm.