Combine all ingredients and knead by hand (mix first in large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook until the dough is elastic.
Cover bowl with plastic wrap or a lint-free towel and let the dough rise until it has doubled in size, about 1 hour in a warm room.
Line a baking sheet with parchment paper.
Turn out the dough onto a lightly floured work surface. Divide dough into 12 equal portions, then roll each piece into a rope about 10 inches long. Tie each rope into a single loose knot. Place knots on the baking sheet, leaving room between them to rise.
Spray plastic wrap with cooking spray and cover the baking sheet (sprayed side down). Place in refrigerator.
On Baking Day:
Remove pan from refrigerator and preheat oven to 350℉.
Remove the plastic and bake the rolls until they are nicely browned and the internal temperature is 195℉, about 35 minutes. Transfer to a wire rack and let cool.
Donna's original recipe called for chives and a garlic-infused olive oil. I decided to go with Italian flavors, garlic seasoning, and unflavored olive oil. Be creative and use whatever you like (or have on hand).