Pull-apart garlic and herb buns

Tangzhong:

1. Before preparing the main dough, we need to prepare Japanese tangzhong paste. It will make the buns more moist, elastic and keep them fresh for longer.
2. In a pot, mix 120 ml (4 fl. oz.) of water with the same amount of milk and 50 g (1.8 oz.) of flour. The ratio of liquid to flour should be 1:5.
3. Cook over medium heat, stirring all the time. Tangzhong is ready when it reaches a temperature of 65°C (149°F). It can also be determined by the consistency of a thick paste similar to pudding.
4. The prepared paste needs to cool to room temperature before kneading the dough. However, the best results will be obtained if you store the paste in the refrigerator for about 12-24 hours.

Dough preparation:

1. All ingredients should be at room temperature.
2. Gently heat the remaining milk (30 ml / 1 oz.) and stir in the yeast.
3. Add 2 eggs, sour cream, sugar, tangzhong paste and 100 g (3.5 oz.) of soft butter.
4. Mix everything together, then knead with the rest of the flour (630 g / 22 oz.) and salt.
5. Knead until the dough is smooth (8-10 minutes).
6. Form a ball out of the dough, put it in a bowl, cover and set aside to rise at room temperature for 1.5-2 hours. The dough should double in volume.

Baking:

1. Peel and grate the garlic.
2. Chop fresh herbs and chives.
3. Transfer the risen dough to a floured countertop and roll out into a large rectangle about 1 cm thick.
4. Sprinkle the dough with chives, herbs and garlic.
5. Fold the dough into a roll and then roll out again into a rectangle about 2 cm thick.
6. Cut the dough into 24 equal parts.
7. Shape each bun into a tight ball, folding the edges under itself. The process is similar to the preparation of pizza dough.
8. Prepare a rectangular metal baking pan. Mine is 25x36 cm (10x14 inch) in size. Grease the pan with the remaining butter (leave a little bit of butter to grease the finished buns).
9. Transfer the buns to the pan, cover them with plastic wrap and let them rise for 1-1.5 hours.
10. Brush the risen buns with the remaining egg. Sprinkle the top with freshly ground pepper and flaky salt (I recommend trying smoked salt).
11. Preheat the oven to 190°C (375°F).
12. Place in the oven for 25-30 minutes. The rolls should be golden brown on top.
13. After baking, brush the top with the remaining butter and cool on the wire rack.

Recipe prepared in cooperation with the store Kuchnie Świata