The easiest dough to use for the garlic knots is the crescent dough sheets, not the classic triangles. If you can't find the sheets, or just have the regular crescents, it will still work fine. Just cut the triangles into as long of strips as you can and tie the knots. See the post above to watch the video making the garlic knots.
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8oz.(226g) package Crescent Dough Sheets, see headnote
Roll out the dough on a cutting board. Cut in half lengthwise, and then slice in the other direction into 3/4” strips (Should be about 18 strips of dough).
Gently tie the dough strips into knots (loop a strip of dough and then take one end over and through the loop) and place on lined sheet pan. Place knots about an 1 1/2" apart. Be careful not to overhandle the dough or it will flatten. At first it may seem awkward making the knots but with a little practice it will become easy.
Bake for approx. 12-15 minutes or until golden.
While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden). Add chopped parsley and set aside.
After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with salt to taste.Best served warm, but still good when at room temp.