![\"SAVORY](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/03\/Garlic-Buns3969Social-696x870.jpg\" "\\"Garlic")
<\/div>\n<\/p>\n
In the late 2010s, bakeries in Seoul, South Korea, began promoting a creamy cheese- and herb-filled garlic bread bun on social media, and it quickly gained international exposure. Although garlic bread is beloved worldwide, what sets the Korean style apart is using soft enriched bread, a lightly sweetened whipped cheese filling, and egg-enriched garlic butter that sets the filling into a soft custardy consistency that bakes deep down into the fluffy bread roll.<\/p>\n
Savory Garlic-Herb Cheese Buns<\/h2>\n
Makes 12 buns<\/span><\/p>\n Preheat oven to 350\u00b0F (180\u00b0C). Line a baking sheet with parchment paper.<\/p>\n<\/li>\n For filling: In a large bowl, stir together cream cheese, sugar, salt, and pepper until well combined. Stir in green onion, parsley, and cream until well combined. Transfer mixture to a pastry bag fitted with a medium round piping tip.<\/p>\n<\/li>\n Using a serrated knife, make\u00a03\u00a0vertical cuts\u00a0going three-fourths of the way through each cooled baked Milk Bread Bun to create 6 sections.<\/span><\/p>\n<\/li>\n For garlic butter: In a medium bowl, whisk together melted butter and egg until well combined. Whisk in garlic, parsley, salt, and paprika until well combined.<\/p>\n<\/li>\n Working quickly so garlic butter is still warm and using a pastry brush, brush inside of each bun with garlic butter. Pipe 1\u00bd tablespoons (21 grams) filling into center where cuts have been made. Place on prepared pan. Brush remaining garlic butter all over buns; sprinkle with Parmesan.<\/p>\n<\/li>\n Bake until buns are golden brown, 10 to 12 minutes. Let cool on pan for 10 minutes; serve warm. Refrigerate in airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n For tangzhong: In a small saucepan, whisk together milk and flour until well combined. Cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 150\u00b0F (66\u00b0C). (Mixture will resemble mashed potatoes.) Transfer to a small bowl, and let cool until an instant-read thermometer registers 130\u00b0F (54\u00b0C) or until room temperature.<\/p>\n<\/li>\n For dough: In a small saucepan, heat milk over medium heat until scalding (an instant-read thermometer registers 180\u00b0F\/82\u00b0C). Remove from heat, and let cool until an instant-read thermometer registers 110\u00b0F (43\u00b0C) to 115\u00b0F (46\u00b0C).<\/p>\n<\/li>\n In a small bowl, whisk together warm milk, 1 teaspoon (4 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.<\/p>\n<\/li>\n In the bowl of a stand mixer, whisk together 1\u00bd cups (191 grams) flour, salt, and remaining 3 tablespoons plus 2 teaspoons (44 grams) sugar by hand. Add cooled tangzhong, yeast mixture, and 1 egg (50 grams). Using the paddle attachment, beat at low speed until well combined. With mixer on low speed, gradually add 1 cup (127 grams) flour, beating just until a shaggy dough forms, stopping to scrape bottom and sides of bowl.<\/p>\n<\/li>\n Switch to the dough hook attachment. Beat at low speed until dough is tacky, elastic, and slightly smooth, about 8 minutes; add up to remaining \u00bc cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Addbutter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (about 5 minutes total).<\/p>\n<\/li>\n Scrape sides of bowl and dough hook. Beat at low speed until dough is completely smooth and passes the windowpane test (see Note), about12 minutes. Turn out dough onto a clean surface, and shape into a smooth round.<\/p>\n<\/li>\n Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 45 minutes to 1 hour.<\/p>\n<\/li>\n Line baking sheets with parchment paper.<\/p>\n<\/li>\n Punch down dough; turn out onto a lightly floured surface. Divide dough into 12 portions (about 60 grams). Shape each portion into a smooth ball; cover and let stand for 5 to 10 minutes.<\/p>\n<\/li>\n Place balls 3 to 4 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 1 to 1\u00bd hours.<\/p>\n<\/li>\n Preheat oven to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams); brushonto dough.<\/p>\n<\/li>\n Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), about 17 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Note:<\/b>\u00a0For the windowpane test, pinch or cut\u2014but don\u2019t tear, because this damages the gluten strands\u2014a small, walnut-size piece of dough. Then gently and slowly pull and rotate the dough out from its center. If the dough is properly kneaded, you will be able to stretch it\u2014without tearing\u2014until it\u2019s thin and translucent. If it tears or breaks during the stretch, give your dough another minute of work and then test again. If the dough is too hard to stretch, it\u2019s been overmixed.<\/i><\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
Filling:<\/h4>\n
\n
Garlic butter:<\/h4>\n
\n
\n
Milk Bread Buns<\/h2>\n
Tangzhong:<\/h4>\n
\n
Dough:<\/h4>\n
\n
\n
\n
<\/p>\n