Salty Paprika Buns

Ingredients:

Tangzhong:

40gr flour (1/3cup)

120ml water (1/2cup)

Heat in a pan while whisking until it is gelatinized (it needs to get to 65C)

Bring to room temperature before using

Dough:

Dry ingredients:

360gr flour (3cups)

30gr sugar (2TBS)

6 gr yeast (2tsp)

6gr salt(2tsp)

Wet ingredients:

140ml milk(1cup+1TBS)

1 egg

Room Temp Tangzhong

Extra:

25gr Softened butter(2TBS)

For the filling:

Olive oil

Paprika

Salt

Black Pepper

Grated Mozzarella Cheese (optional)

Method:

For the dough:

Add the dry ingredients in the bowl of your stand mixer and mix them.

Add in the wet ingredients and knead using the dough hook attachment for 2 minutes

Add the butter and knead for 8 more minutes

Transfer to an oiled bowl and proof covered until double (1-2h)

When the dough has doubled:

Grease a muffin tin

Using a rolling pin, roll the dough into a rectangle

Drizzle with a generous amount of olive oil and sprinkle salt, paprika, pepper and cheese

Cut into squares and stack every 3-4 squares on top of each other

Place the 4-square stacks into the muffin tin and let proof for 40 minutes

Preheat the oven at 180C

Bake until golden (~20-30minutes)

Let cool, pull apart and enjoy!

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