TANGZHONG

1. Make the Tangzhong. Combine the milk and bread flour in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture thickens into a paste. Remove from heat and transfer to the bowl of a stand mixer. 

GARLIC KNOTS

1. Add dough ingredients. Add the cold milk and mix to combine, checking with your finger that it is not hotter than lukewarm (the cold milk should cool the hot tangzhong enough). Add the sugar, yeast, milk powder, salt, pepper, egg, and flour. Transfer to the mixer and fit with the dough hook.
2. Mix the dough. Mix the dough on medium speed until it is smooth and elastic and clears the sides of the bowl, about 12-15 minutes. Don’t freak out, as it is sticky - if you have made it by weight you will be fine. Set a timer and walk away from the mixer if you need. If after that time it really isn’t coming together and you’re worried, add flour a teaspoon at a time just until the dough just comes together. Add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic, and pass the windowpane test.
3. Rise the dough. Turn the dough out onto a surface and either flour very lightly or grease your hands if needed to bring into a tight ball with a bench scraper. Transfer to a greased bowl and cover the bowl with plastic wrap. Place the dough in a warm spot and rise until doubled in size, approximately 1 ½ hours.
4. Divide the dough. Grease and line a 9”x13” (20cmx30cm) baking pan. Turn the dough out onto a very lightly floured surface. Divide the dough into 12 equal portions, each weighing about 68g. Working with one piece of dough at a time, press it out and shape it into a rough rectangle, then roll up to form a sausage. Roll the dough into a log that is about 13” (33cm) long.
5. Shape the garlic knots. To form the knot, shape the dough into a “U” shape. Cross one end over the other - you will have a piece that is on the top and a piece that is on the bottom. Bring the bottom piece of dough up and tuck it through the hole (the bend of the U). Then, take the top piece and wrap it underneath to meet the other piece of dough. Press them together lightly and shape the dough into a knot. (See video for instructions on how to do this). I suggest practicing with one first until you have the hang of it!
6. Rise the garlic knots. Arrange the buns evenly spaced in the pan - I like to arrange them all in the same orientation within the pan. Cover the buns either with a lid, or some lightly greased plastic wrap. Leave the buns to rise again for about 45 to 55 minutes. You want them to puff up and double in size, and when you press lightly on one, it should leave a small indentation that doesn’t quite spring back. See images for how they look just after rolling and then risen. Remember that rising time depends on your environment so go by how the dough is looking, rather than a rising time.
7. Make the garlic butter. While the buns are rising, make the garlic butter - place the butter and garlic in a small saucepan. Place over medium low heat. Heat until the butter is melted, and then continue to heat for a further 1-2 minutes, stirring often, to help infuse the butter with the garlic and take the raw bite out of the garlic. Remove from the heat and add a big pinch of flaky sea salt (or kosher salt) and set aside - you want it to cool slightly so it is not too warm when you brush it onto the rolls before baking.
8. Add the garlic butter. When there is about 20 minutes to go in the rise, preheat the oven to 360°f / 185°c. Brush the buns with about ⅓ of the garlic butter - I like to dig the pastry brush in a little and get a little of the garlic from the bottom of the pan. You will brush more onto them once they are baked, which is the time to really get all the chunky pieces of garlic on there, so you can use more of the liquid butter for this initial brush if you like.
9. Bake the garlic knots. Bake the garlic knots for 20 to 25 minutes, until they are golden brown. If you want to further check them you can take their internal temperature - they should be registering at about 195°f / 90°c for a baked dough - this isn’t a super important step but a nice way to double check if you like. When the rolls are nearly finished baking, re-warm the garlic butter if it has solidified at all. Remove the garlic knots from the oven and brush all over with the garlic butter. Finish with chopped chives. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature - they should stay soft for a few days. If you aren’t planning on eating the buns all in one day, Leave the garlic butter off of them and add before serving.