Espresso and Lime

1 Prepare the butter by cutting 5 tablespoons into cubes while still cold and then bringing it to room temperature
2 In the bowl in a stand mixer, whisk together 1/2 cup of warm milk, 1/4 oz of active dry yeast and 2 teaspoons of sugar. Let it sit until it becomes frothy (approximately 5-7 minutes)
3 Using the dough hook attachment, add 1 teaspoon of salt and 2 large eggs and begin mixing at medium speed
4 Once the eggs have been fully incorporated, add the remaining sugar (1/4 cup) and reduce the speed to low
5 Begin adding 3 cups of all-purpose flour, 1/2 cup at a time, while the mixer is on low speed 
6 Continue to mix until 3 cups of flour have been fully incorporated 
7 Add butter, a few small cubes at a time and once they are incorporated, add a few more, until all of the butter has been added to the dough
8 Turn the speed back up to medium and knead the dough for about 10 minutes
9 Prepare a large glass bowl by greasing with oil or spraying with cooking spray and transfer the dough into the bowl
10 Cover the bowl with plastic wrap and a large kitchen towel and allow the dough to rest for 60 minutes or until the dough has doubled in size
11 Once the dough has risen, turn it out onto a floured surface and roll it into a 12x18 inch rectangle
12 Brush the dough with 2 tablespoons of olive oil 
13 Sprinkle with chili flakes, garlic, parsley and shredded parmesan 
14 Roll the dough as you would a cinnamon roll starting at the long end and using a typewriter motion. Pinch the seam to seal
15 Cut into 24 equal pieces
16 Grease a standard 12 cup muffin pan
17 Twist one piece of dough and place it in the bottom of one cup, then take a second piece of dough, twist it the opposite way and place it on top of the first piece. You should have two pieces of dough in each of the 12 muffin cups
18 Cover the pan with a clean kitchen towel and let it rise for 30 minutes
19 Preheat the oven to 375 degrees
20 Beat your remaining egg with 1 tablespoon of water and once the dough has risen, brush the tops of each twist with the egg wash
21 Sprinkle lightly with salt, ground pepper and a bit more shredded parmesan
22 Bake at 375 degrees until puffed up and golden brown, about 15-18 minutes