Rosemary-Butternut Squash Milk Bread Buns

Within the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, kosher salt, yeast, and rosemary at low velocity till mixed.

In a medium saucepan, warmth milk, butter, and oil over medium warmth, stirring often, till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat milk combination, butternut squash, and Tangzhong to flour combination; beat at low velocity till nicely mixed. With mixer on low velocity, progressively add 2¼ cups (281 grams) flour, beating simply till mixed.

Change to the dough hook attachment. Beat at low velocity till a comfortable, cheesy dough types, 12 to 14 minutes, stopping to scrape sides of bowl; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is just too sticky.

Calmly spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 40 minutes to 1 hour.

Line 2 baking sheets with parchment paper.

Punch down dough; cowl and let stand for five minutes. End up dough onto a clear floor. Divide dough into 10 parts (about 100 grams every). On a clear floor, roll 1 portion into an 18-inch-long rope. (Hold remaining dough lined to stop it from drying out.) (Don’t use flour to roll out rope or it is going to be troublesome, however for those who really feel dough is just too sticky to form, you possibly can flippantly mud the rope with flour to assist.) Tie a free knot towards one finish of rope, leaving about 1 inch on one finish. Wrap lengthy finish across the loop 2 instances, and place finish of rope at middle. Wrap 1-inch finish round loop, and pinch collectively each ends of dough beneath knot in middle, forming a knotted ball. Press flippantly on high of knot till it’s 3 inches large. Place, seam aspect down, on ready pan. Repeat with remaining dough. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 20 to half-hour.

Preheat oven to 350°F (180°C).

Brush high of dough with egg. Garnish with pepitas and sea salt, if desired.

Bake till golden brown and an instant-read thermometer inserted in middle registers at the least 190°F (88°C), 12 to 14 minutes. Let cool on pan for 10 minutes. Serve heat or at room temperature. Retailer in an hermetic container for as much as 2 days.

In a small saucepan, whisk collectively milk and flour. Prepare dinner over medium-low warmth, whisking continuously, till combination is thickened, whisk leaves strains on backside of pan, and an immediate learn thermometer registers 150°F (66°C). Switch to a small bowl, and let cool earlier than utilizing (no hotter than 130°F/57°C) or to room temperature.