We were having friends over for dinner, and my task was to make the garlic knots. I chose to go with a sourdough, so that meant mixing the dough the night before.
In the morning, using the 10 inch cast iron skillet, I sautéed the garlic in olive oil and butter (2 tablespoons of each, on medium heat, adding the garlic after the dim shbsided) threw in some parsley, and emptied the mix into a bowl, not wiping out the skillet.
Next I took the sourdough, patted it into a two 4×8″ rectangles and cut them into strips which were tied and rolled in the mix before placing them in the pan to rise for the rest of the afternoon.
Baked at 450 for 20 minutes. These were crisp on the outside and soft on the inside. And really delicious.