In a pan mix together milk and flour until it is smooth and lump free.

Heat it on medium flame and cook until it becomes a lump leaving the sides of the pan.

Transfer to a small bowl and cover with cling film and allow it to cool completely.

Preheat oven to 200C.

In a bowl, combine flour, sugar, salt and baking powder.

Add the cooled down tangzong, milk and butter and mix to form a soft dough.

Knead the dough for 5 minutes or until it passes the window pane test.

Divide it into 12 equal portions.

Roll each portion into a tight ball.

Grease a 7” baking tray and place the rolls inside.

Bake in preheated oven, in the centre rack for 20 minutes.

Then shift the tray to the top rack and bake for 10 minutes.

Remove the tin from the oven, flip the rolls onto a wire rack and allow to cool completely.