Line a baking sheet with parchment paper and arrange 12 frozen rolls onto the baking sheet and cover loosely with plastic wrap. Allow the rolls to rise for 3-4 hours until puffy. They should still be cold to the touch.

Take one thawed roll and roll it into a 10-inch rope. Tie it into a knot and tuck the ends underneath. Repeat with the remaining rolls.

Return the knots on the baking sheet, leaving a little space between each one. Cover with plastic wrap and let the knots rise until they are noticeably larger. Make sure not to overproof.

While the knots bake, melt the butter. Add the garlic powder, salt, onion powder, and dried parsley, then whisk until combined.

As soon as the knots come out of the oven, brush them with the butter mixture while they’re still warm.

Sprinkle the Parmesan evenly over the top. Serve warm.