Cookim Mama

1: Cook your filling over medium-high heat. Start with the sausage, let it cook undisturbed for 3-5 minutes so it browns, then break it up and add in the rest of the ingredients (except for the cheese). Add salt and pepper to taste. Let cool completely before making buns.

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

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 minutes until the dough comes together. Add the butter and mix for 8-10 minutes or until a rough window pane is achieved.

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

5: Punch dough to deflate and divide into 12 equal sections. Form into balls. Cover and let rest for 20 minutes. Meanwhile, lightly grease a 9”x13” pan.

6: Doing one at a time, roll the dough into a rough circle ~5 inches in diameter. Add the filling and cheese, gather the edges and pinch to seal. Place into the pan and repeat.

7: Cover and let rise for ~30 minutes or until noticeably puffy. Preheat oven to 375°F.

8: Brush with egg wash. Bake for 25-30 minutes or until the top is golden.

9: Brush with 2 tablespoons melted butter, mixed with a 1/2 tablespoon honey, chopped parsley, and garlic.