Japanese Milk Bread

I made these rolls for breakfast served with chestnut cream and jam, but they can be served as dinner rolls as well.
In the past I shied away of this recipe because of the Tangzhong, but there was absolument no reason for that, it's just a paste made out of milk (or water) and flour. So please don't hesitate to try it.
As you can see I topped some with sesame seeds. 

Ingredients

Tangzhong (Starter)

3 tablespoons (30 g) all purpose flour 

½ cup (125 ml) whole milk

Dough

2 2/3 cups (350 g) all purpose flour

2 tablespoons sugar

2 teaspoons (7 g) instant yeast

½ cup (125 ml) whole milk + a little bit for brushing

1 large egg slightly beaten

3 tablespoons (30 g) softened butter cut in small pieces

1 teaspoon salt

Oil

Directions

Tangzhong (Starter)

1. Combine flour and milk in a small saucepan. Whisk on medium heat around 3 minutes until it thickens and forms a paste.
2. Transfer to bowl, cover with plastic and let cool. 

The dough

1. Combine the tangzhong and all the ingredients of the dough except the butter then knead 3-4 minutes in a stand up mixer (or by hand).
2. Let the dough rest 15 minutes, then knead again adding the butter a little at a time. It may look messy at the beginning, but when all the butter is absorbed, i twill turn into a nice smooth dough. This should take around 10  minutes.
3. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap and let it rise for 60 to 90 minutes, until doubled in volume.
4. Turn it out on a slightly floured surface, gently deflate and divide in 8 equal pieces. Shape each piece into a ball.
5. Place the rolls in a pan lined with parchemin paper (or a lightly greased pan), cover loosely with plastic wrap and let rise again 40 to 50 minutes.
6. Preheat the oven to 375°F (190°C). Brush the rolls with milk and bake for 20-25 minutes, until until golden brown on top.

Serving ideas

1) Brush them with plain butter while they are still hot

2) Brush with a mix of butter, honey and cinnamon

Notes
Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.