1 batch of NY Style Dough

Garlic Mixture:

1/2 lb. butter

1 tablespoon granulated garlic

2 tablespoons Italian Parsley, finely chopped

Romano Cheese

For Garlic Rolls:

Stretch and shape dough evenly into an 18″ circle.

Distribute 1 tablespoon oregano over dough surface.

Using a pizza cutter, cut dough into 16 equal pieces by

cutting it as if you were cutting a pizza. Starting with

the outer edge, roll each dough piece towards the middle.

Place on a lightly oiled baking sheet. Cover with plastic

and allow to proof for 1 hour. Cook in a preheated 500F

oven until browned. Remove and brush with garlic mixture.

Sprinkle desired amount of Romano cheese over all.

For Garlic Knots:

Stretch and shape dough into a 16″ square.

Distribute 1 tablespoon oregano over dough surface.

Using a pizza cutter, cut dough into 1/2″ X 4″ strips (they

can actually be any size you want). Tie in a knot.

Place on a lightly oiled baking sheet. Cover with plastic

and allow to proof for 1 hour. Cook in a preheated 500F

oven until browned. Remove and brush with garlic mixture.

Sprinkle desired amount of Romano cheese over all.