Garlic Twisty Knots

1: Roast your garlic. Cut each head in half, drizzle with olive oil, and enclose in aluminum foil. Bake at 180C for 45mins. Allow to cool.

2: Make your Tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Then stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and let cool for 5 mins.

3: In a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using a hook attachment mix for 5 mins. Add the soft butter and mix for 10 min. Allow to proof for 1 hour or until doubled in size.

4: Knock the air out of the dough, divide into 9. Form into balls. Cover and let rest for 10 mins.

5: Mix all the filling ingredients into a bowl. Roll each dough 8inch long and spread 1 teaspoon of the golden butter filling evenly. Make slits in the centre of the dough (not all the way through) then fold and twist to create the knot shape.

6: Cover and let rise for 30 mins or until noticeably puffy. Brush with extra melted butter. Bake at 175C for 25 minutes. Once out, brush with more golden butter!