In a large bowl, proof the yeast by mixing the Yeast and 1 tablespoon of sugar in warm milk and leave it for about 5 minutes until it froths. (The temperature of the milk should be between 95° F and 115° F).
Combine the Flour, remaining Sugar, salt, Eggs, garlic powder, chopped scallions, melted butter, and proofed yeast and mix with a wooden spoon for about 2 to 3 minutes or till everything is well combined. At this point, you will have a wet and sticky dough.
Cover the dough with a lid or a plastic wrap and leave to rise in a warm place for 1 to 1-1/2 hours or till almost tripled in size.
Rub the baking pan with some room temperature butter and sprinkle a generous amount of flour over it then tip the pan all around, and make sure the flour sticks to all the sides of the Pan, then dump out the excess and Set it aside.
After the dough has risen, mix it to remove the trapped air and start shaping your rolls. (Please read notes above on how to make the knots).
Carefully arrange the Garlic knots inside the Pan and leave it to proof again for another 15 minutes
Brush the surface of the dough with the Eggwash (1 Egg + 2 Tbsp water whisked together) and bake in a 350°F preheated oven for 20 minutes.
Once you take the Bread out from the Oven, while still hot, generously brush the surface the rolls with the garlic butter. (Check recipe below)
Allow the bread to cool for a few minutes before serving – if you can wait :). Enjoy!