In a saucepan over medium high heat, combine the ½ cup milk and 3 tbsp flour. Mix with a spatula until a paste, about 2-3 minutes. Remove from heat to cool to room temperature. This is the tangzhong.

Heat up the remaining ½ cup milk and heavy cream until warm to touch. Add to the bowl of a stand mixer fitted with the paddle attachment.

Add the instant yeast and sugar, give it a quick stir, then let bloom for 5-10 minutes.

Add the tangzhong, eggs, salt, and remaining 3 ¼ cups flour to the stand mixer bowl. Mix on LOW speed until incorporated.

Increase speed to Medium to slowly add the cubed butter. Once incorporated, knead for 8-10 minutes, until a soft and pliable dough.

Transfer to greased bowl, cover, and set aside in a warm environment for 1-2 hours, until doubled in size.

Divide the dough into 8 equal pieces. Roll out each piece into a ball, then use the palm of your hand against the counter to roll into a short log-shape.

Place in a parchment paper-lined 9x9” square baking pan. Cover and let rest 30-45 minutes.

Preheat oven to 350F.

Brush the rolls with a beaten egg or milk, then garnish with sesame seeds.

Bake for 25-30 minutes, rotating the pan halfway through baking, until deeply golden on top.

Let cool at least 10 minutes.