Garlic Cloud Rolls... the ultimate garlic bread?

These garlic cloud rolls are light as air and rich in flavour. Infused with a triple garlic butter. The recipe uses science based techniques to create the ultra light texture and maximize garlic flavour. These are, without a doubt, the best garlic bread ever.
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Instagram: / sheldoskitchen
Garlic Cloud Rolls Recipe
Tangzhong
- 30g (3 tbsp) bread flour
- 120g (1/2 cup) milk (or dairy-free substitute)
Dough
- 120g (1/2 cup) milk (or dairy-free substitute), cold
- 1 large egg, cold
- 2 1/4 tsp instant yeast (one packet)
- 350g (2 1/2 cups) bread flour
- 30g (2 tbsp) sugar
- 1 tsp (6g) salt (table salt or fine sea salt)
- 56g (4 tbsp) unsalted butter, softened but not melted
Triple Garlic Butter
- 2 tsp garlic powder
- 2 tsp water
- 6 cloves garlic (2 in powder, 4 in butter)
- 140g (3/4 cup) butter, divided (70g + 70g)
- 1 tsp kosher salt
- ~1/2 cup (50g) parmesan, finely grated
1. Make Tangzhong by adding bread flour and milk to a microwave safe bowl. Whisk until mixture is smooth. Microwave in 20s increments, whisking vigorously each time, until the mixture becomes a thick pudding. This should only take 3-4 microwave cycles.
2. Add cold milk to the cooked Tangzhong mixture. Add half the milk at a time, whisking until smooth. Add egg and instant yeast to the mixture. Whisk until combined then pour into stand mixer bowl.
3. On top of the Tangzhong mixture, add bread flour, sugar, and salt. Use dough hook attachment to stir everything together by hand, aiming to hydrate the flour. Fit the mixer with the dough hook and knead mixture on medium-low (Kitchenaid speed 3) for 5 minutes. The dough should begin to look smooth and supple at this point.
4. Increase mixer speed to medium and gradually add softened butter. The butter won't incorporate at first. Keep mixing and the butter will combine eventually. As needed, use a rubber spatula to scrape out the bottom of the bowl and re-arrange dough + butter to help with mixing. After the butter has fully incorporated, knead for 12-16 minutes. The dough should become very smooth and elastic. It should also pass the windowpane test.
5. Turn dough out of bowl. Knead and shape into smooth ball. Lightly oil a large clean bowl. Place dough into the oiled bowl, cover the bowl (plastic wrap or damp towel), and keep in a warm place to proof until doubled in size, 30-50 minutes, temperature dependent.
6. Meanwhile, combine garlic powder and 2 tsp water. Grate in 2 cloves of garlic and add salt. Place half the butter with the garlic powder and the other half in a microwave safe bowl. Microwave the butter (without garlic powder) for 30s until melted. Grate 4 cloves of garlic into melted butter. Stir, cover with a plate, microwave for 1 minute, stirring halfway through. Pour melted garlic butter over the solid butter in the other bowl. Stir until all the butter has melted. Set aside until thickened to a spreadable consistency.
7. When the dough has doubled in size, lightly dust with flour then deflate the dough. Dust work surface with flour. Turn out dough and pat into large rectangle. Lightly dust top of dough with flour. Use a rolling pin to roll the dough out to a 18" x 12" (45 cm x 30 cm) rectangle with the long side facing you.
8. Spread 2/3 of the garlic butter over the the dough, right to the edges. Leave the rest for brushing on top later. Grate parmesan all over the butter.
9. Fold the dough in half lengthwise (hotdog fold). Use a pizza cutter to cut the dough into 1.5" wide (~4 cm) strips. There should be 12 strips.
10. Pick up each strip, lightly stretch, wrap the entire length around your fingers, then tuck the end in the centre of the coil, creating a light knot (refer to video for visual guide).
11. Place rolls onto two parchment lined trays, spacing out appropriately. Cover lightly (plastic wrap or damp towel) and keep in a warm spot to proof until the rolls are puffed but not quite doubled in size. 45 minutes to 1 hour.
12. Pre-heat oven to 350F with racks in top 1/3 and bottom 1/3 of oven.
13. Right before baking, melt remaining garlic butter and brush the top of each roll. Use 1/2 the butter, leaving the rest for after baking.
14. Bake for 15-20 minutes until puffed up, browned around the edges, and golden. The internal temp should be around 195F (90C).
15. Remove from oven and immediately lightly brush each roll with the remaining garlic butter mixture. If there's not enough garlic butter remaining, supplement with additional 2-3 tbsp melted butter.
Notes:
- Store rolls in an airtight container @ room temp, up to 5 days
- Refresh rolls by microwaving for 10-12 seconds, until soft and warm
00:00 Garlic Cloud Rolls
00:26 Intro
01:13 Recipe Starts - Make Tangzhong
02:33 Make dough
02:54 Knead
04:08 Shape & First Proof
04:48 Garlic Science
05:54 Triple Garlic Butter
06:57 Assembly
08:15 Cut & Shape Rolls
09:13 Second Proof
09:28 Bake
09:58 Eat
10:42 Outro

[@lynnforrest3384]

Hi Sheldo- I am just bi=nge-watching Netflix- Great Canadian Baking Show- and- I just screamed at the screen when they announced that you were going home! ! ! You shouldn't have been sent home- your creativeness and fun-loving approach to cooking should have been in the finals! I am so happy to find your you-tube channel! Keep on creating magic!

[@sheldoskitchen]

Hey Lynn! I really hope you enjoyed the season! Though not all my bakes went according to plan, I'm still pretty dang proud of what I did manage to achieve during my time in the tent. It was a crazy experience for sure! Thank you so much for the support. It means the world to me ❤

[@savannahv1808]

I’m so glad you showed what happens when you add the butter and it doesn’t incorporate right away, it’s maddening! Thanks for the video.

[@sheldoskitchen]

It happens to every one! I know the first time I tried a brioche I thought I was doing something wrong! So I wanted to make sure that people knew it’s just part of the process.

[@swimmingviolinist]

Just made it!!! Took a long time but so delicious. I loved the microwave tangzhou method instead of stove. Will make again!! My third one of your recipes-keep it coming!

[@sheldoskitchen]

Mary!!!! Wow I'm stunned that you've made three of my recipes! Apologies for the delayed response - I took some time off over the holidays but am now back at it and have more exciting videos coming up.

[@swimmingviolinist]

@@sheldoskitchen glad you got a well deserved rest! Looking forward to your new creations! Btw if you have any ideas for Chinese New Year desserts (tiger), please post!

[@jamieprince212]

These look terrific , and your video is really excellent: clear, informative, perfectly-paced and beautifully shot. Will definitely give these a try!

[@sheldoskitchen]

Thank you SO much Jamie. It's comments like yours that keep me going and wanting to get better and keep sharing cool recipes. I really appreciate it!

[@ItsWayMoreThanMusic]

@@sheldoskitchen I also love the food science lesson (and the cheesy 80s video format 😄), very few bakers know both the baking AND the science behind it.

[@erinmeyer4567]

Made these last night. What a hit! The dough is a dream to work with. Perfect garlic flavor, not too overpowering. Family was picking at rolls as they came hot out of the oven. Great recipe.

[@isaacmendez3902]

Excellent recipe and video. This channel deserves many many more subscribers! I am sure the channel will grow fast! Keep up the awesome work! I just love hearing your voice, so soothing to the ears.

[@sheldoskitchen]

Wow thank you Isaac! I have tons more exciting stuff coming up. Really appreciate your support.

[@LatteBrown]

After checking out several of your recipes and liking them all, I finally sub'ed! I like the way you included the recipe in metric and cups/ounces. Plus, you explain everything so well. Good food too! Thanks! 🤗

[@sheldoskitchen]

Thank you so much! In my recipes I always list my preferred measuring unit first and then an alternative in parentheses. That’s usually grams first but some things are better with teaspoons/tablespoons!

[@VixeyTeh]

@@sheldoskitchen yes! Mentioning both measurements is so helpful. Here in Australia we use the Celsius, mils and grams so it really helps us out.

[@Ripcookiethief]

I'm glad the algorithm put your videos up on my front page. You've got a great way of explaining things and I like the format.

[@malynmagsayo1986]

Just wow👏👏

[@tcf_iceland]

I'm drooling 🤤

[@kalakakku7749]

looks so good

[@akiminato8445]

Thank you Sheldo Love your videos!

[@sharonmiceli7500]

WOW!! Thanks Sheldo!

[@user-hx7ey9io1m]

Very detailed. Thank u for sharing

[@831mark]

Hej, i just tuned in and love the way you present! Great job!!

[@alfthai]

I love how much research you put into your recipes and videos!

[@chzn156]

Love these! I look forward to trying this

[@adubs6646]

Well hello!! You have the most wonderful camera presence and the clearest instructions EVER❣️I so happy your video popped up today. I’ve subscribed and will share immediately 🙂 (and watch more of them of course!)

[@aradnea1982]

Omg!! Your videos are so easy to follow and honestly you are my new favorite youtuber!!! Love that your Canadian too!!

[@karans3307]

This is the second video that I have watched. Very nicely done! You won me over and earned a new subscriber!

[@aspeneagar2421]

Please never stop sharing your wonderful recipes! Your calming and fun personality and well thought out recipes are so wonderful! I am so excited to start cooking all of them :)

[@liane9344]

I watched the great Canadian Baking show with my kids, after moving to Canada last year. We were so impressed by your work in the show-Just WOW!!! So I definitely had to try some of your baking 😅 And I did bake these knots…I changed up the recipe a lil bit though. Instead of garlic knots I made some Nutella knots for the kids. They are incredibly soft 😋 Thanks for sharing your recipes 🤗 God bless you!

[@maddiedoesntkno]

I made cinnamon snails-this dough is all around excellent

[@Ema25Henao]

Wow these rolls look amazing 👏

[@Biloxiblues77]

Awesome!!!

[@Checkpleasepay]

nice video. thanks for sharing

[@pinstripeowl]

These look incredible, definitely bookmarking this to try

[@Laiba_san]

Really Like your recipes, and they looks so good🤩

[@amarug]

I recently discovered your channel, your instructions and explanations are clear, often scientific and interesting an your recipes are rather unique, like this one. I have a horrible attention span and I find myself focussed till the end :D

[@theocean.stills8046]

your videos are engaging, informative, and easy to understand. I'm just starting with baking and im so excited to try some of your recipes! I hope you make more videos soon!

[@cocolocowalter]

I love your channel! You present great recipes, with clear directions- dual metric and imperial measurements are so convenient! I love your calm, quiet voice and fun/cheerful demeanor- it’s RSI to watch you share your knowledge. Thank you for your time and effort- I think your channel is going to take off!!

[@csmstreeter]

After watching several of your videos, I finally subbed. The science you explain helps in so many other baking and cooking endeavors so I can develop my own recipes. Thank you for your time, sharing your knowledge, and videos!

[@nolatamblyn1593]

I liked the "science" section. Looks like a great weekend recipe. I'll have to give them a try.

[@manju331]

I love your videos Sheldo. Pls give us more breads and rolls 💜

[@devilsmirkvideos744]

I absolutely love you for this recipe. Just made them today. Amazing! My family loved them.

[@KevinBReynolds]

Another really great video Sheldo. Thanks man. Very well done, no pun intended.

[@syahgisi4226]

Man I love learning the science behind all of these recipes, its so awesome

[@marthaelenacorral3042]

Outstanding video! I truly enjoy the "science" part. Clear instructions throughout - and the written recipe w/ingredients - a true bonus! I will definitely try it!

[@shainazion4073]

This is the first video of yours that I've seen, You're great, I subscribed!!!

[@kanashimi7078]

I tested this recipe on my channel! It absolutely slapped!! Of course, your instructions and delivery made it super easy to follow!

[@mv9143]

Of course the recipe is amazing as usual. I'm also very impressed by the quality of your videos. Great job mate 💖 you

[@ashleyv999]

This looks yummy! Also love that you include the science in these recipes. Thank you Sheldo.

[@sheldoskitchen]

Thanks Ashley! Really appreciate it :)

[@TheDRegie]

Honestly, I love everything about your channel. You make me 😊!

[@sheldoskitchen]

Thanks so much Denise!

[@k_kodi]

I just had to comment on how awesome these buns are. After being on the hunt to find the bread recipes I’m happy to say that this is my new favourite. I’ve tried so so many different types of doughs in hope of recreating the soft texture that Asian bakeries in Singapore have and I am so happy with the results! Thank you so so much for this amazing recipe! I plan on making smaller versions in cupcake tins and bringing them to a picnic. I even made cinnamon rolls with this dough THEY WERE DIVINE! I am so happy I stumbled upon your channel

[@sheldoskitchen]

Soooo happy to hear that you enjoyed them!!! The light texture is exactly what I was striving for in the recipe so I'm glad that you enjoyed that. The smaller rolls sound so cute and will be perfect for your picnic. Maybe consider raising the oven temperature slightly to compensate for the smaller size, so that the outside of the buns can brown before the inside over-cooks.

[@SuperMaremo]

These were so good. Thank you so much for the recipe. My husband claimed these were the best garlic rolls he's ever had better than the ones he's had in Italy. I added dried parsley. Also made cinnamon rolls with the dough.

[@Arcuru]

These were fantastic! The garlic flavor was smooth and mellow, the dough stayed soft for several days, and they froze and re-heated great.

[@Momzie808]

Now that's a proper garlic roll! Loving it ❤️. You know I've been liking all your videos Sheldo great job 👍

[@sheldoskitchen]

Thanks so much :)

[@RealGrubert]

I love it that you show weights as well as volumes, I have taken to using a scale way more than cups and whatnot. Way more accurate!

[@Danielsucioteira]

Dude, I've found your channel just by pure luck, and how lucky I was! I love your videos, tonight I'm gonna do this garlic breads, which are the first recipe video I saw and the one that hooked me up immediately, thank you for sharing your knowledge and thoughts in such a beautiful way!

[@DelightfulDissident]

You had me at garlic science 😍

[@claypipkin]

oh shittt - science minute is so epic!!!! love it!

[@obsidyenneg4333]

These look great. Thanks for the Canadian metric measurements and adding a “u” to the word flavour. It’s the small things that make us Canadian

[@terryli340]

WoW, so delicious. Best garlic bread i ever made. 😋😋😋

[@unstopable96]

Truly informative. Love how you explain everything. I have no doubt your channel will blow up. You earned a sub!

[@sheldoskitchen]

Thank you very much!

[@krysilove]

I made these today and they're so soft and delicious

[@colinwalke1234]

Hi Sheldo...I stumbled across this recipe via your Roti Canai recipe on good ol youtube... Can't wait to make either or better still both recipes, they look absolutely delicious...Kudos to you my friend 😊 UK

[@vanessacampbell4655]

Those rolls look devine. My grandsons will go crazy for them. Thank you for the detailed recipe.

[@sheldoskitchen]

You're welcome! Hope your grandsons enjoy the rolls :)

[@sidneyarmstrong9850]

Two things, I love that you use a scraper to get out every bit of ingredient. I respect that so much! Second, your roll shaping is absolutely gorgeous!! My father was a baker, I am just starting to dabble in bread making, I lean more towards the rustic because I don't have the hand for making beautiful, shaped bread. You know, some people just have that hand, I don't. My rolls look like big baked plops. They are always good but by no means professional looking.

[@goldLizzzard]

The recipe looks amazing! I really appreciate you giving the measurements in cm/g as well!

[@sheldoskitchen]

Thanks! I develop all my recipes by weight but formulate them to easy amounts by volume too so that they work both ways. Not so easy sometimes!

[@mattbackvass]

this is such a wonderful channel

[@sheldoskitchen]

Thank you so much Matt!

[@paulburris5216]

I didn't know how much I needed these in my life.

[@juaane]

Sheldo, this video was a joyride. Relaxing, pleasing to watch, easy to understand and yet full of detailed information showing that you understand the matter so well, you can explain it with ease to your audience. Thanks to the algorithm for showing me this video. I instantly subscribed to your channel and can’t wait to try it out by myself. I may have to adapt it slightly to make it work with spelt flour because of the weaker gluten and lower moisture binding capacity of spelt, but knowing my spelt flour and having the tang zhong to bin a part of the liquids makes me optimistic.

[@sheldoskitchen]

Thank you so much for your kind comment! The spelt sounds like a lovely addition. I’d suggest starting with replacing a portion of the bread flour with spelt instead of using all spelt flour. This dough is enriched and very extensible already so it needs the extra gluten to give it structure. If using spelt, reduce the hydration slightly.

[@BiohazardMakeup]

Great video! New subscriber!

[@stonemcs]

Wonderful videos, Sheldo! I really love the little chemistry bits :)

[@sheldoskitchen]

Cheers Mark!!! Glad you enjoy my lil nerdy segments. I'll keep sprinkling them into videos as appropriate :)

[@hypercane2023]

This looks amazing, subbed

[@sheldoskitchen]

Thank you so much!

[@junetommey5975]

Made the English Muffins yesterday and the Garlic Clud rolls today. OMG, both are wonderful!!! I think next time for my rolls I'll leave out the Parm cheese. I feel the cheese fights for attention against the garlic. Love Love Love them both!

[@SpiritoftheForest]

New subscriber here, courtesy of this amazing-sounding recipe! 😁 Hi Sheldo! I love how well you explain the processes and science behind everything! These garlic-parmesan rolls look DELISH and I can’t wait to try making them! I feel more confident after hearing you explain and demonstrate everything. Thank you so much for sharing your recipe and I’m excited to see more! 💜

[@sheldoskitchen]

Welcome to the fam Lindsey!!! Hope you try these rolls out. Let me know how it goes if you do!

[@nebraskaryan9308]

Bro that looks fantastic

[@VioletStone100]

I found your channel today, it’s great! You have such a sweet personality and the colorful animatics give me a 80s nostalgia vibe. I definitely want to try this recipe out!

[@sheldoskitchen]

Yesss I was definitely going for an 80s after school special vibe! Welcome to the channel :)

[@Shiriusa]

thanks for putting the recipe in grams! I insta subbed!

[@sheldoskitchen]

You're welcome!!! Welcome to the channel :)

[@tresanoyux4058]

this is the best recipe ive seen saved it already for my future reference you made it very simple thank you

[@sheldoskitchen]

You’re very welcome. Thank you for commenting!

[@drasiella]

I shall try this recipe!

[@sheldoskitchen]

Hope you like it! Let me know how it goes if you do!

[@dlaldlaldlanutsntnstn1418]

Such a buzz when you find a very clearly underrated channel

[@crazyb3265]

Dude. I'm in love. I already love garlic bread, but these take it to the next level.

[@sheldoskitchen]

That triple garlic butter ain't joking around!!!

[@RedRingOfDead]

You got me hooked. Saw the whipped cream vid. Looked at the channel and now watching the rest of your videos

[@sheldoskitchen]

Thanks for taking the time to check out my lil channel :)

[@RedRingOfDead]

@@sheldoskitchen let's hope you grow a lot and have many more people to entertain with your food and positive energy.

[@tiffanyle5215]

So glad I found you from SAB/SAE!! Quality of video is amazing and I'm looking forward to more recipes from you!

[@sheldoskitchen]

Welcome Tiffany!!! Thank you for the support. I really appreciate it :)

[@mattshadow81]

I've been messing around with garlic bread for months, and you're absolutely right! Might i recommend doing this in a muffin tray tho? They look very good!

[@Vendettabot23]

I did not know that fact about garlic powder! These look amazing.

[@sheldoskitchen]

Right!? It blew my mind when I first found out but it makes so much sense and also makes such a difference!

[@wilmetteentwistle9242]

I just made them; pretty good. I added fresh parsley and cheddar cheese inside also (Parsley minced, washed and drained well.)

[@AF-ke9by]

These rolls sound insanely good! Looking forward to trying this one.

[@sheldoskitchen]

Hope you enjoy!

[@AF-ke9by]

@@sheldoskitchen I hope so too! 😉

[@Elysiaoh2006]

hi Sheldo, m very inspired by yr garlic cloud bread, will definitely try it soon. Meanwhile, will u consider making a video on No-Knead Bread? Tia😄

[@tm9crazyfunkymonkey]

Hey! Excited to try it out-i could easily hand knead the whole way through right?

[@irisarasy]

omg sheldo i just found ur channel and im alr so inlove! ur a genius

[@sheldoskitchen]

You're gonna make me blush! Thanks :)

[@bluelilacfawn]

your videos make me so happy 🥺 i love the vibes, it makes me feel warm and safe, like hanging out with a friend. parasocialism be damned 😭 i'll try these soon!

[@plumbedcrazy]

Thanks for the awesome video!! They are in the oven now!! The house smells amazing!!

[@sheldoskitchen]

Oooooooh now you're making me want to make another batch of these rolls! Hope you enjoyed them :)

[@plumbedcrazy]

@@sheldoskitchen They were fantastic!! Keep up the good work!!

[@VixeyTeh]

Thank you for these amazing video tutorials. So much interesting information. I love that you mention when non-dairy substitutes can be used and wet tea towels instead of plastic wrap. I also love that you use a reusable cover instead of cling wrap. So much healthier for the food and the environment. I will certainly be trying some of these recipes at home but it also makes me appreciate my local BreadTop a lot more knowing how much effort and care goes into making these delicious pastries.

[@sheldoskitchen]

I do my best to be sustainable when I can! Though I can't lie, sometimes there's no good substitute for plastic wrap, like say pressing it onto the surface of a custard so that it doesn't form a skin. We've all got to do our best to reduce as much as possible!

[@whitenoise509]

@@sheldoskitchen I totally agree, it's super difficult to find a good substitute for plastic wrap sometimes! Custard, guacamole, ceviche, pico de gallo, and so many other just need direct contact. I'd love to find a more sustainable way but it's so tough to make anything else work correctly! The closest I've come is reusable plastic bags, like what you use in a sous vide setup, but that doesn't work in all scenarios.

[@daliacabiltes]

Im just new to baking,im making cakes and i earn for it. I saw your video on stabilizing whipcream and it works☺️😍 now im new to subscribing to you and im looking for more recipes i can use to sell. I love how you add up trivia scientifically❤️ Keep it up. I love watching your videos. Im learning! New fan here❤️

[@sheldoskitchen]

Aw thank you so much for the nice comment! Welcome to the channel

[@georgiomorandi9362]

wow that looks amazing ... please make more shezuan savory dishes .... especially with the numbing pepppercorns

[@feliciagaffney1998]

The tangzhon also helps preserve the rolls... if you happen to be able to keep them for more than a day. Ha! A homemade tangzhon bread will keep more than a week. I've not seen a tangzhon recipe turned into such delicious-looking rolls before. These look awesome! I will add it to my ever growing list of breads to try. 😄 Thank you for the extra education about different forms of garlic and allicin!

[@djsamirmehta]

Hi Sheldo, huge fan of your work! Can this be made without egg?

[@vyngo1969]

Hi Sheldo, I’m sad you haven’t posted cooking videos recently. Really hope to see more of your recipes

[@Aaron5571]

Very impressive Sheldo. I like the content and the explanations. I don't even give it a year before this has a million views.

[@sheldoskitchen]

Thanks so much Aaron! Will do my best to make your prediction come true.

[@missallie8418]

I didn't know that about garlic powder and water that's cool!

[@amethystsamia]

In my best Swedish Chef’s voice, “Ermagerd”. Those look amazing. I am such a fan of garlic bread!

[@mariagm7777]

I'm amazed that this doesn't have AT LEAST half a million views

[@marygsc5018]

Great rolls! Soft, light with good crumb and perfect amount of garlic. I did need to add a bit more flour since I use King Arthur AP flour which has slightly less protein than bread flour. The dough is lovely and I rolled it out on a sprayed pastry mat instead of using flour. The twist, wrap and tuck shaping method was fun and looks very fancy. The next time I may add some pepper and will decrease the butter in the triple garlic butter to a total of 100 grams.

[@sheldoskitchen]

So glad you enjoyed it Mary! And good on ya for adapting the recipe to work with your ingredients. Pepper will be a lovely addition. You could also add other herbs too, maybe some oregano or rosemary? That would go nicely with the cheese!

[@Playboyrello]

I hope you keep the channel, the same way you doing it 👌

[@sophiestrano]

These look super great! I think a variation with a cinnamon sugar mixture would also be really delicious as a sweet option

[@sheldoskitchen]

I've made cinnamon buns with this dough and they turn out fluffy and delicious!

[@Chris-ut6eq]

Your infectious energy and excitement reminded me of Kungu Panda's dad when he got excited and exclaimed "...ohhhhh! you had the noodle dream!!!" There was genuine sincerity and excitement to share something you truly enjoy. Glad I found your channel.

[@sheldoskitchen]

Hahahaha you’ve described me perfectly. Food is my love language 😂

[@missimagoodlady]

Glad I came across your channel! I love how you do scientific explanations! Please, would you have a scientifically sound substitute for egg in this recipe? It would so help!

[@sheldoskitchen]

I think a flax egg or commercial egg replaced should work okay in this recipe!

[@jaylynn8630]

I lot more work than I'd usually do, but it looks divine.