In a large bowl, pour the warm milk over the butter and allow the butter to melt.
Add the sugar and yeast and stir. Allow to sit for 5 minutes or until the yeast is a little puffy.
Add the flour, salt, garlic powder and oregano. Stir with a wooden spoon or with your hands until a shaggy dough forms.
Lightly flour your work surface and scrape the dough onto the counter. Knead for 5 minutes or until the surface of the dough becomes smooth.
Lightly oil the bowl, return the dough to the bowl and cover with a damp dish towel. Allow to rise for 1 ½ hours or until the dough doubles in size.
Line a baking tray with parchment.
Lightly flour a work surface and turn the dough out onto it.
Press the dough out into a 12"x6" rectangle with the 12 inch side running parallel to the edge of the counter.
Cut the rectangle in to 8 strips. The strips will be about 1.5 inches by 6 inches.
Working one at a time, take a strip in your hand by one end. Take the other end and wrap it around your fingers and then back into the loop that was just creates, creating a knot. Place the knot onto the baking tray and repeat.
Cover the knots once more with the damp dish towel and allow them to proof for 30 minutes more.
Meanwhile, preheat the oven to 350* F and melt the Vegan Garlic Butter. There should be garlic butter left to brush the knots with when they are done baking.
After 30 minutes have elapsed, brush each knot with melted garlic butter then bake in a 350* F oven for 24-26 minutes or until the knots are lightly golden brown.
While the knots are hot, brush them with the remaining garlic butter.
Allow to cool slightly and serve.
Store in an airtight container at room temperature for up to 3 days or place inot a bag and freeze for up to a month.