Whisk curd and keep it aside.
In a bowl add flour, salt, sugar and yeast.
Make a well in the centre and add the prepared tangzhong and curd.
Add about 1/2 cup of water and make a soft sticky dough.
Add butter and knead until incorporated.
Take the dough to the counter and knead continuously for 10 minutes.
The dough should pass the window pane test.
Take a small piece of dough and stretch into a thin square. You should be able to stretch it with out breaking the dough. The dough should be thin enough to pass light through it. If the dough breaks then you need to knead it more. But if stretches without breaking, then you have done enough kneading.
Roll the dough into a ball.
Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
Cover with cling wrap and set it aside for 1 hour.
The dough should double in size.
Now poke a hole in the centre of the dough. If the hole stays as it is then you can proceed to the next step. If it bounces back then you need to proove it a little longer.
Punch down dough and roll it into a thin disc.
Cut it into 4 equal parts.
Slice each portion into 3 equal parts.
Roll each portion into a tight ball.
Place all the rolls in a 12" * 9" greased tray.
Cover with cling wrap and allow them to double in size.
Preheat oven to 175C.
Brush the top of bread with milk and bake it for 20-25 minutes.
Remove from oven and brush the buns with butter.
When you can handle it with hand, remove it from the tin and place on a wire rack and allow it to cool completely.
Prepare bhaji and serve it along.
