So one of my wife's favorite things are garlic knots. It just pizza dough knotted up and brushed with butter.
I have tried everything I can think off with the garlic; chalking, grinding, smashing, etc, but if I have the garlic it practically burns before the knots brown.
Is there a way to infuse the butter with the garlic but not put the garlic on top?
At this point, I am considering infusing oil instead and using that for brushed on for the bake and then just doing a bit of butter after to add that butter taste/keep the skins soft.