Buttery Perfect Burger Buns

Add everything together over medium heat, whisk until it becomes a paste - should happen pretty quickly.

Heat up milk to ~95F. Add yeast, stir. Let sit for ~8 minutes.

Put all dry ingredients in a mixing bowl and mix together. Add in the milk and yeast mixture, and mix it in a bit. Then add the Tangzhong mix, and mix more, until it homogenizes. When the dough starts to come together, add the egg and egg yolk. Mix until incorporated. Add softened butter and incorporate. Leave to proof for ~1.5 hours, or until doubled in size.

Weigh dough, and then divide into 6 even pieces. Ball, put on a baking sheet lined with parchment paper spread evenly apart - at least a couple inches. Cover with a second baking sheet, and let rise for anther hour or two, until doubled.

Preheat oven to 375. Beat the egg with a splash of milk, and brush on the buns. Bake for ~15-20 minutes or until golden brown.