In a small mixing bowl, combine one and one-half cups of lukewarm milk, two tablespoons of white sugar and one tablespoon of active dry yeast. Set aside for fifteen minutes until mixture becomes foamy.
In the bowl of a stand mixer, blend four cups of Bisquick and one teaspoon of garlic powder. Add one egg, one-quarter cup of vegetable oil and the yeast mixture mixing at low speed for ten minutes.
Transfer the dough onto a lightly Bisquick floured surface and divide into twelve equal pieces.
Roll each piece of dough into an eight-inch rope and tie into a knot. Insert a cube of mozzarella cheese into the center of each knot, sealing the dough around the cheese and place each one onto a parchment lined baking sheet and cover with a clean towel to rise for twenty minutes.
Preheat the oven to three hundred and seventy-five degrees.
Bake for fifteen minutes or until golden brown, Let cool while preparing the garlic butter.
In a small mixing bowl, combine four ounces of butter, three cloves of minced garlic, and two tablespoons of chopped parsley.
Dip each knot into the garlic butter, coating evenly and transfer to a serving dish to be enjoyed.