Servings: 8 Large Buns

TANGZHONG TANGZHONG
1/2 C (113g) whole milk ½ C (113g) whole milk
3 TBS (23g) King Arthur Unbleached Bread Flour 3 TBS (23g) King Arthur Unbleached Bread Flour
DOUGH DOUGH
2/3 C (151g) whole milk, cold ⅔ C (151g) whole milk, cold
2 1/2 C King Arthur Unbleached Bread Flour 2 ½ C King Arthur Unbleached Bread Flour
1 tsp salt 1 tsp salt
2 TBS (25g) granulated sugar 2 TBS (25g) granulated sugar
2 tsp instant yeast 2 tsp instant yeast
4 TBS (57g) unsalted butter, softened or melted 4 TBS (57g) unsalted butter, softened or melted
 
FILLING FILLING
1 TBS (14g) butter, melted 1 TBS (14g) butter, melted
1/2 C (107g) light brown sugar, packed ½ C (107g) light brown sugar, packed
2 TBS (15g) King Arthur Unbleached Bread Flour 2 TBS (15g) King Arthur Unbleached Bread Flour
4 tsp (10g) cinnamon 4 tsp (10g) cinnamon
1/16 tsp salt (pinch) 1/16 tsp salt (pinch)
1 C toasted pecans or, other nuts you prefer like walnuts 1 C toasted pecans or, other nuts you prefer like walnuts
 
ICING ICING
3 TBS (42g) butter, melted, divided 3 TBS (42g) butter, melted, divided
1/2 tsp vanilla extract ½ tsp vanilla extract
1/16 tsp (pinch) salt 1/16 tsp (pinch) salt
1 1/2 C (170g) confectioner's sugar, sifted 1 ½ C (170g) confectioner's sugar, sifted
1 - 2 TBS (14g - 28g) milk, cream, or buttermilk; enough to thin to desired consistency 1 to 2 TBS (14g - 28g) milk, cream, or buttermilk; enough to thin to desired consistency

FOR TANGZHONG
In small saucepan, whisk together milk and flour and cook over medium heat until thickened.
Transfer to a large bowl.
FOR DOUGH
Immediately add dough ingredients to bowl with Tangzhong in order listed.
Mix and knead to make a smooth elastic, somewhat tacky dough.
Cover and let rise until puffy, about 60 to 90 mins.
ASSEMBLY
Transfer dough to lightly greased (if needed) work surface and pat into a 10" x 12" rectangle.
Stir together filling ingredients and sprinkle over dough, leaving a ½" margin on 1 (one) of the LONG sides.
Starting with filling-covered LONG SIDE, roll dough into a log.
Slice into EIGHT (8) equal pieces.
Space buns about 2" apart on lightly greased or parchment-lined baking sheet, tucking the tails underneath to hold them in place.
Cover and let rise until noticeably puffy, 30 to 60 mins.
BAKE
Preheat oven to 375F, halfway while buns are rising.
Bake on oven rack in upper third of oven, for 14 to 18 mins, or until light golden brown.
Remove from oven, brush with 1 ½ TBS of melted butter (from icing ingredients).
ICING
Mix remaining 1 ½ TBS melted butter with remaining icing ingredients.
Ice buns while just lukewarm.