I've found some good recipes for garlic knots, but can't get them to have that restaurant style brown tops to them.  The best I can do is get them slightly brown at the top if I cook them longer than expected, on the verge of burning the bottoms.  I have the same problem with pizza crusts too and some other rolls I've tried in the past. Is there a tip to get these to brown better in a regular home oven? 
The usual tips for browning the tips of baked goods:  move them higher in the oven, so there’s more top heat a milk wash, butter, or something with protein or sugar to brown Add sugar or protein to the dough Add baking soda to the dough (because acids inhibit browning, bases promote it)  … but I would avoid that first one for garlic knots.  Burned garlic is not good.  And I assume they’re covered in butter already, so you will likely need to adjust the dough. 