Start by preparing the Tangzhong. In a small pot, add the 50g of bread flour and 200g of whole milk. Place the pot on the stove over medium heat.

Whisk constantly as the mixture heats up to avoid lumps. Once thickened into a smooth paste, remove from heat.

Whisk in the 260g of cold milk and set aside to cool to room temperature.

In the bowl of your stand mixer, combine the 550g of bread flour, sugar, fast-acting yeast, and salt. Mix briefly to combine.

Add the cooled Tangzhong mixture into the bowl and begin mixing on low speed.

Gradually add the Tangzhong to the dough. Once the dough starts to come together, increase the mixer speed slightly and mix for about 5 minutes until smooth and elastic.

Add the cubed butter to the dough, one piece at a time, allowing each piece to be absorbed before adding the next. Continue mixing until smooth and elastic, about 10-15 minutes with a stand mixer.

Shape the dough into a rough ball and place it in a lightly greased bowl. Cover and leave to rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Once risen, punch down gently to release air bubbles. Divide the dough into 16 equal pieces and roll each into a smooth ball.

Place the rolled dough balls on a baking tray lined with parchment paper, cover, and let rise for another 45 minutes to 1 hour.

Preheat your oven to 180ºC (fan) or 200ºC (conventional). Bake the rolls for 18-20 minutes until golden brown and hollow when tapped.

Remove from the oven and allow to cool on a wire rack.