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Combine eggs and milk/water.
In a separate bowl, combine flour, sugar, and yeast. Avoid placing yeast directly on or near sugar.
Mix wet and dry ingredients together. Include tangzhong at this stage if using.
Mix until gluten begins forming.
Add salt after gluten formation.
Add butter last, mixing until fully incorporated and smooth.
Do not allow dough temperature to exceed 75°F (24°C) during mixing.
Short bulk ferment: 25–30 minutes only.
Sheet dough into a rectangle.
Freeze for 1 hour to preserve yeast activity and maintain structure.
Retard overnight in the refrigerator.
Remove dough from refrigerator.
Fill while dough is still cold.
Cut portions individually.
Roll each bun immediately after cutting to control mass and temperature.
Let shaped buns sit at room temperature for about 1 hour.
Final proof: 77–80°F (25–27°C), around 80% humidity, 1 hour or longer until properly proofed.
Bake according to your preferred temperature and timing for enriched dough — typically around 350°F / 175°C until golden brown and internal temperature reaches ~190°F / 88°C.