Whisk together the milk and flour in a small saucepan until smooth. Place over medium low heat and continue stirring until the mixture thickens to a paste-like consistency, then remove it from the heat and empty the pre-dough into the bowl of a stand mixer fitted with the dough hook attachment.

Add the dough ingredients to the bowl of the stand mixer with the pre-dough and mix together at low speed to form a dough. Continue mixing the dough until it's smooth and elastic — for about 10 minutes with the hook attachment at low speed, or you can knead the dough by hand for 16 to 20 minutes.

Place the dough in a lightly oiled bowl, cover, and place at room temperature out of direct sunlight to rise until doubled in size, (about 1 hour depending on how toasty your house is.)

While the dough is rising, you can make the filling. Simply combine the minced garlic, chopped rosemary, olive oil, salt, and lemon zest in a small bowl and stir to combine. Set aside.

NOTE: Please watch the video in the blog post for a detailed visual on assembling + shaping the dough + buns.

Preheat the oven to 375 degrees Fahrenheit.

Once the dough has doubled in size, turn it out onto a very lightly floured working surface. Pat it down into a rough thick circle shape, and cut into 12 slices as you would a pie.

Take 1 of the slices, form it into a rough cylinder shape in your hands, and roll it out into a long oval, about 3mm thick. Lightly brush the surface of the oval with the egg wash, then spread about 1 tablespoon of the filling over the oval, leaving some empty space around the edges. Fold the oval in half length-wise.

Using a pizza cutter or a knife, cut 5 slits lengthwise in the center of the dough, making sure not to cut to the edges (WATCH THE VIDEO for a better visual of this).

Pick up the oval and twist it, then spiral it into a spiral-shape and tuck the end into the center to secure it. Place it on a baking sheet lined with parchment paper. Repeat with all of the dough slices.

Lightly brush the rolls with egg wash and sprinkle with the flake sea salt. Bake at 375 degrees Fahrenheit until deeply golden, about 20 to 25 minutes. Remove from the oven and allow to cool for 5 minutes before serving.