Line two half-sheet pans with parchment paper. Set aside.

Combine all of the ingredients for the dough in the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl. Mix until a shaggy dough forms and pulls away from the sides of the bowl. If using a stand mixer, continue mixing until the dough is smooth and elastic. If mixing by hand, turn out onto the counter and knead until dough is smooth and elastic. Place the dough in the bowl and cover with a clean tea towel. Let the dough rise in a warm, draft-free place until it is puffy and has doubled in bulk, about an hour and a half.

Turn the dough out onto a clean surface and divide into two pieces, divide those two pieces in half again. Continue halving these pieces until you have 32 equally sized pieces. Working with one piece at a time, roll the dough into a snake about the thickness of your pinky finger and at least 6 inches long. Tie in a simple knot and place on a prepared sheet pan. Repeat the procedure. You should be able to fit 16 knots on each half sheet pan, leaving plenty of room for rising and baking around each knot. Cover with a clean tea towel and allow to rise until puffy looking. While it rises, preheat the oven to 400°F.

Whisk the Garlic Buffalo Sauce and brush very generously over the knots. Sauce should completely cover the knot and drip down the sides a bit. Place the sheet pan in the oven. Bake for 7 minutes, or until the rolls are puffy and somewhat set. Remove the pan from the oven, whisk the Buffalo sauce, and brush generously again. Return the pan to the oven and continue to bake for another 10 to 13 minutes, for a total of 17 to 20 minutes or until the rolls are set completely and the exterior is dry to the touch and deep orange. Remove the pan from the oven and let the Buffalo Garlic Knots rest for at least 3 minutes before serving or transferring to a serving dish.