Cookim Mama

1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent it from forming a skin.

2: In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter and cheese. 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.

3: Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until almost doubled in size.

4: Punch dough to deflate. On a lightly floured surface, roll it out into a 10”x16” rectangle, then divide it into 10 sections along the 16” side.

5: Doing one at a time (cover the rest of the dough to prevent it from drying out), gently roll the dough strip out a little more. Place the cheese onto one end of the dough, and seal it in as shown in the video. Then cut out three strands from the remaining dough flap and braid. Once you get to the end, pinch the strands together, then fold it up and over the cheese portion. Tuck the excess dough under. If you have a lot of excess dough, cut some off. You may have enough for 2 more breadsticks at the end, or make dinner rolls out of it. Repeat with the remaining dough and place into a lightly greased 11”x11” pan.

6: Cover, and let rise for ~45mins or until noticeably puffy.

7: Preheat the oven to 350F. Brush with egg wash before baking.

8: Bake for 22-28mins or until the top is golden. Optional: once the buns are out of the oven, brush with honey butter and serve with marinara sauce.