Warm 120 g whole milk to 95°F and dissolve in 9 g instant yeast, let sit for 8 minutes. Mix 320 g bread flour, 35 g granulated sugar, and 7 g fine sea salt. Slowly add milk mixture, then mix in 107g of Tangzhong, 1 egg, and 1 egg yolk. Gradually add 42 g unsalted butter until combined. Knead for 5-8 minutes until smooth. Proof for 1-1.5 hours. Divide into 6 pieces. Shape into tight balls. Let rise for 1-2 hours. Preheat oven to 375°F. Brush with 1 recipe Egg Wash. Bake for 16-18 minutes. Brush with melted butter. Cool completely. Total time: 3h 30m