GARLIC KNOT ROLLS
I made up the Master Recipe from HBin5 after the initial rising I left it overnight in the refrigerator. Then fried the garlic and parsley in the oil. I added the cheese to it but have since found out I should have just sprinkled it on top of the rolls after drizzling the oil mixture on them. I then left them for 30 minutes before baking.
We ate them with some soup my husband had made. He liked the consistency of the rolls but felt the topping burnt a bit.