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.
In a stand mixer bowl, add the Tangzhong and Dough ingredients (minus the egg wash). Mix on medium speed for about 12 - 15 minutes or until the mixture comes together into a smooth and elastic dough. 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 extra teaspoons).
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 and both sides are oiled. 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
Notes
These buns turned out great, they are light and fluffy with lots of flavor but also can hold a lot of food and moisture so the bun doesn't break down.
Also, we used this same recipe for hot dog buns (shaped differently, of course) and sandwich bread and both have turned out great!