In a small saucepan, whisk together

25g flour and 120g milk over medium heat.

Stir constantly until it thickens into a paste-like consistency (similar to mashed potatoes).

Remove from heat and let it cool to lukewarm.

Activate the Yeast:

In a separate bowl, warm the remaining

120g milk and 40g heavy cream to about 110°F (43°C).

Stir in sugar and yeast. Let sit for 5-10 minutes until foamy.

Make the Dough:

In a large bowl or stand mixer, combine flour and salt.

Add Tangzhong, yeast mixture, and eggs, then mix until combined.

Knead on low speed until a shaggy dough ball forms.

Incorporate Butter:

Add butter and knead for 10-15 minutes on medium speed until the dough is smooth, elastic, and passes the windowpane test.

First Rise:

Shape your dough into a smooth, taut ball. Place the dough in a bowl, cover, and let it rise for 1½ to 2 hours or until doubled in size.

Shape & Second Rise:

Punch down the dough and divide into

8 equal balls. Shape the balls so they are smooth and taut. Cover and let them rest for another 15 minutes. (We let them rest again so the dough is more relaxed and easier to roll and shape)

Roll out each ball into rectangles, then roll tightly into a log shape.

Place in a parchment paper lined pan (I used a 9x9 in pan) with the logs slightly touching and let rise for 45-60 minutes until puffy.

Bake:

Preheat oven to 350°F (175°C).

Brush top of bread with an egg wash (egg + milk whisked) and sprinkle with sesame seeds.

Bake for 25-30 minutes until golden brown.

Let cool slightly before pulling apart.

Toast:

Mix melted butter and garlic powder.

Brush on both sides of the bread and toast on a pan until golden and crispy.