I work a small country store and we make the best pizza and wings for miles around. Have had quite a few customers requesting garlic knots, but current manager says it's not feasible for us to pull off. Problem being not knowing how many to prep for the day, time to let them rise, cooking time. I'm unfamiliar with how to cook them, but we make about dough everyday and there has to be a way to do it. If someone would be willing to share some tricks of the trade, I would greatly appreciate it.
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