Step 1

In a large stand mixer bowl, add the flour, salt, egg, and oil. Set aside.

Step 2

In another small bowl, add the warmed water/milk, sugar, and dry yeast. Stir and let the yeast activate, about 2-3 minutes.

Step 3

Once yeast has been activated, add the mixture to the flour, attach the dough hook and turn on the mixer to low-medium speed. Knead for about 7-8 minutes, until the dough is smooth and shiny.

Step 4

Transfer the dough to a lightly greased bowl, cover, and let it double in size, about 1 hour 30 minutes, depending on how warm your environment is.

Step 5

Divide the dough into 10 equal portions.

Step 6

Roll each dough into a rectangle about 6" by 3". Brush the top with the remaining beaten egg. Add about 1 Tbsp pork floss and 1 Tbsp chopped green onion over top of the dough. Roll the dough lengthwise into a long cigar, pinching the seams.

Step 7

With the dough facing you like the letter "I," use a sharp knife and make a slit in the middle of the dough, leaving about 1 inch uncut at the top. You will have two pieces, but it will still be joined at the top.

Step 8

Carefully braid the two pieces of dough, pinching at the bottom and twist the entire piece of dough. (This is where it can get a little messy).

Step 9

Tie the dough into a knot and place it onto a parchment lined baking sheet. If there is pork floss and green onion that have fallen off, just pick it up and nestle it back onto the bun.

Step 10

Preheat oven to 350°F.

Step 11

Let the buns rise for another 20 minutes, until dough is slightly puffy.

Step 12

Brush the tops with the remaining beaten egg and sprinkle sesame seeds if you wish.

Step 13

Bake at 350°F for 20-25 minutes, until golden brown. Serve warm.