Combine warm water, yeast and sugar in a large bowl of an electric stand mixer. Stir gently to dissolve the yeast. Let rest for 5 minutes or until bubbly.

Stir in flour, 1 tablespoon oil and 1 teaspoon salt.

Knead with dough hook at low speed 5 minutes or until the dough is smooth and elastic. Shape the dough into a ball.

Place in a large greased bowl. Turn ball to grease the top.

Cover and let rise in a warm place about 1 hour or until doubled in size.

Melt 2 tablespoons butter in a small saucepan over low heat.

Add the remaining 1 tablespoon of oil, 1/2 teaspoon salt, garlic and garlic powder. Cook over very low heat 5 minutes. Pour into a small bowl and set aside.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Turn out dough onto a lightly floured surface. Punch dough. Let stand 10 minutes.

Roll dough into a 10 x 8-inch rectangle.

Cut into twenty 2-inch squares. Roll each square into an 8-inch rope. Tie dough rope into a knot.

Brush knots with garlic mixture.

Place on the prepared baking sheet.

Place in preheated oven and bake 10 minutes, or until the knots are lightly browned.

Melt remaining 2 tablespoons butter.

Combine cheese, parsley and oregano in a small bowl. Mix well.

Brush melted butter over baked knots. Immediately sprinkle with cheese mixture. Cool slightly on baking sheet.

Serve warm.