Fluffy Milk Slider Buns 😌 Ingredients Tangzhong • ¼ cup water (60 g) • ¼ cup milk (60 g) • 3 tablespoons all-purpose flour (24 g) Dough • All of the tangzhong, cooled • ⅜ cup milk, lukewarm (90 g) • 2 tablespoons water (30 g) • 2½ teaspoons active dry yeast • 3½ tablespoons sugar (45 g) • 1 large egg • 2¾ cups all-purpose flour (350 g) • 1 teaspoon salt (6 g) • 4 tablespoons unsalted butter, softened Glaze • 1 egg yolk • 1 tablespoon milk ⸻ Method 1. Make the tangzhong Whisk water, milk, and flour in a saucepan until smooth. Cook over medium-low heat, stirring constantly, until thick and glossy. Cool completely. 2. Activate the yeast Mix milk, water, sugar, and yeast in a bowl. Rest 5–10 minutes until foamy. 3. Make the dough Add egg and cooled tangzhong to the yeast mixture. Add flour and salt; mix until a soft dough forms. 4. Knead Knead until the dough begins to smooth, then add butter gradually. Continue kneading until silky, elastic, and slightly tacky. 5...