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375F, 18 buns
1) 25g bread flour
1) 100g water
2) 2 tbsp. (26g) granulated sugar
2) 1 cup (225g) water, 115F
2) 4 tsp. (14g) dry active yeast
3) 1 ½ cup (338g) water
3) 3 tbsp. (39g) granulated sugar
3) 3 tbsp. (42g) margarine
4) 3¼ cup (455g) bread flour
4) 2 tsp. salt
5) 3 large eggs, room temp
6) 505g bread flour, additional
7) 1/3 cup (76g) margarine, melted
8) 1 cup (185g) granulated sugar
8) 2 tsp. cinnamon

Tanzhong: In a sauce pan heat (1) for 4 minutes with continues stirring until you get a paste, set aside to cool.

In a sauce pan combine (2), stir until yeast dissolves, set aside for 10 minutes.

In another sauce pan combine (3) heat to 115F, set aside. add (5) to this when ready.

In a mixing bowl combine (4), then add in (1), (2), (3). Gradually add in (6).

Dough will still be wet and difficult to handle 1866g. Divide dough into 2 and let it rise for an hour.

Portion dough out to 100g. Roll to a log and brush with margarine and 10g of the (8) mixture. Shape into a knot and arrange in 9x13" pan. Let it rest for 30 minutes.

Bake at 375F for 20 minutes.