Garlic Twisty Buns

1: Roast your garlic. Cut each head in half, drizzle with olive oil, and enclose in aluminum foil. Bake for 45mins-1hr at 400F until soft and golden. Cool to room temp.

2: Make your Tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and let cool for 5 mins.

3: In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved.

4: Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5hrs or until almost doubled in size.

5: Deflate the dough and divide into 9 equal sections. Form into balls. Cover and let rest for 10 mins. Grease a 9”x9” pan and combine all filling ingredients.

6: Roll the dough into a long oval ~8” long. Spread filling on top, cut slits lengthwise, twist, and form into a knot. Place in the pan and repeat.

7: Cover and let rise for ~30mins or until puffy. Preheat oven to 350F.

8: Lightly brush with egg wash before baking. Bake for 25-30mins or until golden.

9: Optional: Brush with 1 tbsp of melted butter mixed with 1 tbsp of honey.