In a sauce pan, mix the flour and milk to get a lump free mixture.
Cook on medium heat, stirring continuously until the mixture tis thick and nice and smooth.
Remove from flame, pour the tangzhong into a bowl and cover with cling wrap, making sure to touch the surface of the tangzhong. Cool completely.
For The Bread:
Activate the yeast in ¼ cup lukewarm water with the honey.
In a bowl add the flour, milk powder and salt. Make a well in the centre, and add the tangzhong, yogurt, yeast and remaining ¼ cup water. Make a soft sticky dough.
Add butter and knead until incorporated.
On a lightly floured surface, take the dough out and knead continuously for 10 minutes till the dough passes the window pane test (see post).
Grease a bowl with oil, place the dough into it and coat it with oil Cling wrap the bowl and let rise in a warm humid place for 1 hour, or until double in size. (see post for rise test 1)
Punch dough down and roll it into a thin disc.
Cut it into 3 equal parts.
Slice each portion into 4 equal parts.
Roll each portion into a tight ball.
Place all the rolls in a 11 by 7 inch parchment lined or greased tray.
Cover with cling wrap and allow them to double in size.
Preheat oven to 180C/350 F.
Brush the top of bread with milk and bake it for 20-25 minutes.
Remove from oven and brush the buns with butter.
Place on a wire rack and allow it to cool.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/06/22/homemade-dinner-rolls-pav-buns/