Fluffy Bread Knots
Serves 1220 mins prep30 mins cook
These fluffy bread knots are a perfect combination of classic dinner rolls and Japanese milk bread, resulting in super soft and chewy buns brushed with honey butter. The dough is easy to make, requiring basic ingredients like sour cream, sugar, butter, and both instant yeast and tangzhong for an extra tender texture.
0 servings
What you need
Instructions
1: Add tangzhong ingredients to a pan. Whisk until there are no lumps. Then turn the stove on to medium heat and stir until the mixture resembles slightly liquidy mashed potatoes. Take off heat. Set aside. 2: In the bowl of a stand mixer with a dough hook attachment, add the tangzhong and all other ingredients (except butter). Mix for 5-8 mins until dough comes together. Then add in butter. Mix until butter is incorporated and rough window pane is achieved (10-15 mins). 3: Form dough into a ball, place back into bowl, cover, and let rise for 1.5-2hrs or until doubled in size. 4: Meanwhile, grease a 9”x13” pan with butter. 5: Punch dough down, divide into 12 sections and form into balls. Then, flatten each dough ball into a long oval. Smear one long end of the dough and roll it into a skinny log starting from the opposite end. Twist into a knot and place into the pan. Repeat with remaining dough. 6: Cover and let rise for 30-60 mins until noticeably puffy. 7: Preheat oven to 375°F. Brush buns with egg wash (1 egg + 1 tbsp milk). 8: Bake for 25-30 mins or until top is golden brown. 9: Once out of the oven, brush with 2 tbsp melted butter + 1 tbsp honey.View original recipe