(Does this runner look at all familiar? Maybe I need to invest in a new one...)
3 1/2 to 3 3/4 cups bread flour (you can use all-purpose flour in a pinch)
1/4 cup sugar
1/4 cup butter or margarine, softened
1 tsp salt
1 pkg yeast (2 1/4 tsp)
1/2 cup very warm water
1/2 cup very warm milk
1. Stir together 2 cups of the flour, the sugar, butter, salt, and yeast. Add the water, milk, and egg, and beat on low for 1 minute. Turn up to medium speed and beat 1 additional minute. Add enough of the remaining flour until a dough ball forms.
2. If you have a stand mixer, change from the beater attachment to the dough hook and knead for 6 minutes. If you don't, you'll have to get a workout here. Add flour as necessary to keep the dough from getting sticky.
3. Spray the bowl that you initially used to beat the dough with cooking spray, put the dough ball in, spray the dough with cooking spray until covered, and cover the bowl with a towel. Allow to rise for about 1 hour. If you poke it and the imprint of your finger stays in the dough, it's ready to go.
4. Roll out the dough on a floured surface. Separate it into 16 pieces. Roll each piece into a rope approximately 6 to 8 inches in length (slighty wetting your hands prior to rolling each piece helps). Loosely tie the rope into a knot and place either on greased cooking sheet or in the cups of a muffin tin (spray those with cooking spray, too). Cover and allow to rise an additional 30 minutes.
5. Bake for 12-14 minutes at 375 degrees.
1 tsp. kosher salt (or about 1 tsp. regular salt, if you don't have kosher)
1/2 tsp. cornstarch
1 1/2 tsp. parmesan garlic spread mix
1 tsp. sugar
1 tsp. vinegar
Whisk the ingredients together in microwave-safe bowl. Cover loosely and microwave for 10-15 seconds, or until it starts to bubble a bit. Whisk again to combine. If you have an immersion blender, you could use it here to combine the ingredients a bit better (and they'll stay combined for longer).