In the bowl of a large stand mixer, fitted with a dough hook attachment, dissolve yeast in warm water. Let stand 5 minutes until foamy. Mix in oil, honey, egg, salt, and rosemary until combined. With mixer on medium speed, add 3-1/2 cups flour and mix until dough pulls away from sides of bowl. (if dough seems too sticky, add additional flour, 1 tablespoon at a time until dough comes together)

Turn dough onto a floured surface and gently knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise 1 hour or until doubled in size.

Punch risen dough down and divide into 12 portions. Roll each portion into a 10 to 12-in long rope and tie each rope into a knot, tucking the ends underneath. Place knots on a parchment paper-lined baking sheet and allow to rise 30 minutes or until doubled in size.

While rolls are rising, prepare the topping: In a small saucepan over medium-high heat, saute garlic in butter until garlic is just fragrant. Remove from heat and gently brush over doubled-in-size rolls. Sprinkle rosemary and Parmesan cheese over tops of each roll.

Bake knots at 375F 15-20 minutes or until rolls are golden brown. Cool rolls slightly on a wire cooling rack and serve warm with butter.