Wyffly1 beat me to it... diastatic malt powder should help. Also, going a little more savory, I used an Irish Garlic-Herb Butter as the filling, with the paprika for color. My-oh-my. New favorite garlic knots! Malt does increase browning, it's true.... but I might try non-diastatic just so I don't edge too close to changing the buns' texture. And garlic knots - inspiration! Thanks, Joey... PJH

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