In a bowl add flour, salt, sugar and yeast.
Make a well in the centre and add the prepared tangzhong.
Add 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.
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.
Once the dough is double, transfer to counter and press.
Divide it into 4 equal portions and roll each into a ball.
Dust with flour and roll out each ball into a thin disc.
Grease a baking tray with butter and place a dic in it.
Apply 1/3rd of the filling and spread it evenly.
Now top it with another disc and add another 1/3rd of the filling.
Repeat it once more.
Finally place the last disc on top.
Now place a small bowl in the centre of the discs.
Cut the disc outside the bowl into 32 equal potions.
Take each portion and twist it five or six times.
Once all the portions are twisted up, remove bowl and apply milk wash on the whole bread.
Sprinkle sesame seeds in the centre.
Bake in a preheated oven to 25-30 minutes or until the top is nicely brown.
Remove from oven and serve the roll warm.
