First, make the tangzhong. Put water and flour in a small pan and mix until smooth. Once smooth, heat the paste gently until it thickens, stirring constantly. Set aside to cool.

Warm the milk and one teaspoon of the sugar and then set aside until it drops to 110 degrees F. At that point, stir in the yeast.

Measure out the remaining dry ingredients into a large bowl (flour, remaining sugar, salt). Stir the egg and butter into the cooled tangzhong and add to the dry ingredients. Mix all the ingredients together then knead, either in mixer or by hand on a floured surface. Add a little more flour if needed.

When the dough is no longer sticky, transfer to a lightly oiled bowl. Cover and leave to rise in a relatively warm place until doubled - around 1 hour.

Once it has risen, knock back the dough, divide into pieces of 75g. Roll each one into a ball, creating some tension on the surface area.

Cover and leave to rise again until the rolls are just reaching the top of the pan. Preheat oven to 350F/175C. Lightly beat the egg and glaze the top.

Bake the loaf for approx 30 minutes until golden brown.