Fluffy Bread Knots

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.