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Make Tangzhong: Cook flour + milk in a small saucepan until thick like mashed potatoes. Cool.
Activate Yeast: Warm milk + cream (110°F), stir in sugar + yeast, let sit 5–10 min until foamy.
Make Dough: Mix flour + salt. Add Tangzhong, yeast mixture, and eggs. Knead until shaggy.
Incorporate Butter: Knead until smooth.
First Rise: Form ball, cover, rise 1 hour until doubled.
Shape & Second Rise: Divide into 8 balls, roll into rectangles, then logs. Rise 1 hour until puffy.
Bake: Brush with egg wash, sprinkle sesame seeds, bake 25–30 min at 350°F until golden.
Toast: Brush slices with melted butter + garlic powder, toast in pan until crisp