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Main Bread
Tangzhong
Make the tangzhong. Place all tangzhong ingredients into a small pot. Whisk until no lumps remain. Stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and set aside to cool for 5-10mins
To the bowl of a stand mixer, add the tangzhong and all other ingredients except for butter. Using the dough hook attachment, mix for 8-10 mins. Then add the butter and continue kneading for 8-10 mins or until a window pane is achieved. Dough should be tacky but manageable.
Shape the dough into a ball, place it into a large bowl, cover, and let rise for 1.5-2hrs or until it's doubled in size. Meanwhile lightly grease a 11" square pan
Punch dough to deflate and divide it into 16 equal sections
Shape each section into a ball and place it into the pan. You should have 4 rows of 4
Cover and let rise for 30mins-1hr or until almost doubled in size
Meanwhile, preheat the oven to 350F. Optional: dust the surface of the buns with some bread flour right before baking. Bake for 22-27mins