Lingkan Reang
Mix yeast, sugar, and warm water, and let sit for 3-5 minutes until foamy.
Combine flour and salt, add olive oil and the yeast mixture, knead for 5-10 minutes until soft and tacky.
Shape into a ball, coat with olive oil, cover, and let rise until doubled.
Cut dough into quarters, flatten, slice into strips, and tie each strip into a knot.
Brush knots with olive oil, cover loosely, and let rise until doubled (90 minutes to 3 hours).
Bake at 400°F for 12-15 minutes, brush with melted garlic butter and parsley before serving.