The Fluffiest Brioche Buns

- Combine all of the tangzhong ingredients in a saucepan, whisking until no lumps remain.

- Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.

- Remove from heat and let it cool to room temperature.

- In a small bowl, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.

- Whisk the flour and salt in the bowl of your stand mixer.

- Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.

- Remove the paddle attachment and change to the hook attachment.

- Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.

- Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.

- Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.

- Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.

- Preheat oven to 375ºF for at least 15 minutes.

- Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown.

- Remove the buns from the oven and immediately brush them with the melted butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely