Japanese Milk Bread Rolls

Japanese Milk Bread Rolls are fluffy, soft, and light as a feather. Ingredients listed below. To get the printable recipe, please visit my website. Thank you for watching.

For the TangZhong:
3 tablespoons (43g) water
3 tablespoons (43g) milk
2 tablespoons (14g) flour

Additions to the TangZhong:
1/2 cup (113g) whole milk
1 large egg
4 tablespoons (57g) butter, melted
2 1/4 teaspoons (7g) active dry yeast

For the dough:
2 1/2 cups (298g) flour
2 tablespoons (11g) instant non-fat dry milk
1 teaspoon salt
1/4 cup (50g) sugar
The TangZhong mixture

For topping the rolls before baking:
egg wash (1 large egg beaten with 1 teaspoon water)
Sesame seeds -- a sprinkling for each roll