Make the tangzhong by mixing the water and flour together in a small saucepan. After completely dissolving the flour, cook on medium heat until mixture thickens enough to see a line when putting a knife through it. Remove from heat.

Combine the flour, salt, sugar and instant yeast in a bowl.

Add wet ingredients and kneed for about 30 minutes. I used my Kitchen Aid dough hook and ended up doing it by hand after about 20 minutes. I added some flour as I went to make sure the dough wasn't too sticky.

Place dough in greased bowl, cover and let rise for about 40 minutes.

Separate the dough into 4 balls, cover and let rise for another 20 minutes.

Create shapes and place them into greased pans. I made a loaf and about 18 rolls from one recipe. Let dough rest in pans and rise for 50 minutes or until dough has doubled in size.

Brush a beaten egg over the top of the bread and bake at 325 degrees for 30 minutes.