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Korean buns:
Cream cheese filling:
Butter dip:
Korean buns:
Roll the divided bread dough into balls and place on a lined baking sheet. Cover with a tea towel and allow to proof until doubled in size (about 45 minutes).
Brush with beaten egg and bake at 180°C for 20 - 25 minutes.
Once baked and cooled, cut each roll into 8 equal wedges, being careful to not cut all the way through the bun.
Cream cheese filling:
Beat together the cream cheese and sugar until soft.
Transfer into a piping bag and pipe the filling between each wedge.
Butter dip:
In a small ball, whisk the butter, milk, egg, parsley, and garlic together.
Dip each bun into the butter mixture to coat.
Place the dipped buns onto a lined baking sheet and bake at 200°C for 8 - 10 minutes.
Garnish with fresh herbs and enjoy warm.
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