For the tangzhong, combine water and flour in a saucepan, mix well and heat on the stove until 65°C. Carefully scrape everything into a bowl, cover, and let cool. Mix milk, sugar, and yeast in a bowl, add all other ingredients to your mixing bowl along with the tangzhong and let mix for 10 minutes, or until you have an elastic dough. Shape the dough into a ball and let it rest and rise for 1 hour.
Meanwhile, grease a rectangular baking pan thoroughly and sprinkle with flour. Turn the pan upside down and tap out the excess flour. Roll the dough into a thick sausage and divide into 6 pieces, shape into balls and let rest again for 15 minutes. Flatten each ball of dough and roll it out a bit with some flour into an oval shape. Fold the sides of the dough inward, about the width of your pan, and roll up. Place 3 rolls in each pan and let rise again for an hour until they have risen nicely. Preheat your oven to 180°C.
Beat the yolk with a small splash of water and brush the 2 rolls with a soft brush. Bake for 30 minutes, let sit for 5 minutes, and tap them along the edge of the table to loosen, remove from the pan and let cool on a rack. This is the bread they use to make the amazing sando sandwiches or the delicious burger buns. It also tastes great in the toaster or as French toast.
Tips
Cut the bread with a bread knife. Milk powder makes the bread extra soft: you can omit it, but know it has a goal!
