fluffy cheesy garlic knots 🤍 recipe: tangzhong recipe: 5 tbsp milk(75g) 2 tbsp flour (15g) mix together on low heat until it turns into a paste, let cool before using. for the dough: 1/2 cup warm milk (120g) 1/4 cup warm water(60g) 3 tbsp sugar (38g) 2 1/4 tsp yeast (7g) 1 room temp egg 3 tbsp melted butter (42g) 2 3/4 - 3 cups of flour (330-360g) 1/2 tsp salt & tangzhong i used pepperjack & mozzarella cheese ( put however much your heart desires bc i didn’t measure ) mix your milk, water, sugar & yeast & let it sit for 5 minutes until the yeast gets frothy, add in your butter, egg, & tangzhong and mix until combined mix in your dry ingredients & knead until smooth it may be sticky but try not to add more flour than recommended, add oil to your hands to help knead, if it's still way too sticky add more flour 1 tbsp at a time. let the dough rest covered in an oiled bowl for 1 hour or until doubled in size. roll your dough into a log shape and seperate your sections depending on how many knots you want. i did 8 jumbo garlic knots. once you’ve seperated your dough take each section and roll into a rope shape, flatten it out until it’s a long rectangular shape & add your cheese of choice. pinch the seams and roll back into the rope shape then tie into a simple knot. place on your baking sheet & let rise for another 30 minutes. before baking i brushed half & half on top. bake at 375•F for 15-20 minutes, or until golden brown. garlic butter: 2 tbsp butter (melted) 4 cloves of garlic (minced) 1 tsp parsley (dried or fresh) mix & brush over warm rolls. #cheese #garlicknots #garlicbread #Recipe #bakingrecipe - @sugarspiceddreams