Garlic Rolls and Knots

1 batch of NY Style Dough
Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese
For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 16 equal pieces by
cutting it as if you were cutting a pizza. Starting with
the outer edge, roll each dough piece towards the middle.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.