Tangzhong Instructions

In a small saucepan over medium heat, whisk together the Tangzhong ingredients.

Continue to cook until a thick paste occurs. Remove from heat to a small bowl and allow to cool below 120 F.

Dough Instructions

Melt the butter in the microwave. Allow to cool until lukewarm.

Add the Tangzhong and Dough ingredients (minus the egg wash) together in a stand mixer (if using). Mix on medium speed for about 12 - 15 minutes or until the dough is smooth and elastic. The dough should be sticking to the bottom. If the dough is too sticky add 1 teaspoon of flour until the dough reaches desired consistency (I ended up using 4 onteaspoons extra).

Oil your hands with avacado or olive oil and form into a ball. Add the dough to a large greased bowl smooth side down. Turn the dough over so the smooth side is up. Cover and allow to rise in a warm place for 1 ½ hours.

Gently punch the gas out of the dough. Divide into 8 equal size dough balls (95 - 100 grams each). Cover and allow to rise in a warm place for 1 ½ hours.

20 minutes before cooking, preheat the oven to 360°F (185° C).

Brush the dough balls with the egg wash mixture. Bake in the preheated oven for 20-22 minutes (25 minutes if you prefer a darker crust).

Remove from the oven and cool on a wire rack. Cool completely before cutting