I already found lots of questions on this site with answers advising not to reuse marinade used to marinate meat. Which I understand, because meat poisoning is no laughing matter. But what about marinade that wasn't used for meat but for tofu? What I did:  I made a marinade from these ingredients:   Olive Oil Vinegar Curry powder Instant broth Corn starch Water   I let a batch of diced tofu marinate in it in the fridge for about 20 hours in a closed container. I drained the marinade and filled it in a jar.  Would there be a risk to store this marinade in the fridge for a couple days and then reuse it for another batch of tofu? 
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. 