"Make Tangzhong: Combine Tz ingredients in saucepan; whisk togetherPlace over medium heat until mixture thickens dramatically (20-30s once its up to heat)Bloom yeast:Add milk + yeast; mix and let sit for ~8minDough:Flour; sugar; salt -- whisk together in stand mixer bowl (dough hook attachment)Add milk and yeast mixture while on low speedThen TangzhongThen egg + egg yolk (room temp)Incr. speed to med-low and mix until thoroughly incorporatedThen gradually add softened butterKnead dough 5-8minGrease med-size bowlAfter shaping dough into nice ball, place in bowl and cover with damp towel Let proof for 1-1.5 hoursOnce dough has doubled, punch dough downLightly flour work surface and use bench scraper to portion dough into 95g-105g piecesShape buns: stretch and fold to create lil balls Space apart ~2.5 in apart on lined baking sheetCover with another baking sheet and allow to rise for 1-2 hours (but allow enough room for another rise!)Eggwash (egg + splash of milk) entire top of the bunsBake at 375 for 16-18 min (deep golden brown)Remove and brush with butter"