The key to these fluffy, garlicky knots: don’t overwork the dough, be gentle, and use oil but no flour for forming the dough. These garlic rolls are heavenly when served warm right from the oven.
- 18 Ounces pizza dough (homemade or store-bought)
- 1 Ounce olive oil, plus more for bowl and brushing raw dough
- 4 Ounces margarine, melted
- 1 Tablespoon minced garlic
- Pinch of oregano
- Grated pecorino, for sprinkling
- Salt and black pepper, to taste
Step 1: Grease a medium bowl with olive oil. Place 18 ounces pizza dough in bowl and loosely cover with plastic wrap. Allow to rest 30 minutes and come to room temperature.
Step 2: Line a baking sheet with parchment paper, set aside.
Step 3: Transfer dough to a clean, lightly-oiled work surface. Cut half way through the ball of dough being careful not to cut all the way through. Stretch and pat the dough out to an 18-inch long rectangle about 3-inches wide. Cut into eighteen 1-inch-by-3-inch strips. Gently tie strips into knots and place on prepared baking sheet, leaving a few inches between knots.
Step 4: Brush knots lightly with olive oil and cover loosely with plastic wrap until doubled in size, about 1 hour.
Step 5: Preheat oven to 450 F.
Step 6: Using a small bowl, combine 1 ounce olive oil, 4 ounces melted margarine, 1 tablespoon minced garlic and a pinch of oregano. Season with salt and pepper, to taste. Set aside.
Step 7: Bake rolls until golden brown, about 12 to 15 minutes. Immediately brush with margarine mixture. Sprinkle with grated pecorino cheese and serve warm.