Mix flour and milk in a small saucepan.

Over low heat, whisk the mixture until it thickens like paste and slightly pulls away from the pan.

Set aside to cool.

Mix the flour, yeast, salt, and sugar.

Carefully add the tangzhong and the eggs. Knead slowly until somewhat combined. Cover with plastic and let it rest for 10 minutes.

Add the milk while kneading. The dough will be very soft and sticky.

Add the butter and continue to knead the dough until smooth and shiny.

Transfer to an oiled bowl and cover with plastic. Let it rest for 2 hours or until the dough has doubled in size.

Once the dough has doubled in size, take it out of the bowl and punch it down to remove the air.

Divide the dough into 16 pieces. Meanwhile, pre-heat the oven to 180C/350F.

Take 1 piece and form it into a ball. The rest of the dough pieces should be covered with a damp towel.

Flatten the ball with a rolling pin and shape it into a roughly rectangular shape.

Brush some melted butter. Roll the dough tightly, with the long side facing towards you.

Once the dough has been rolled into a rope, coil it around, tucking the ends at the bottom.

Repeat with the rest of the dough pieces. Let the dough rest for 10 minutes.

Bake for 12-15 minutes or until golden brown.

Remove from the oven and let cool for 10 minutes.

Brush the tops with softened butter. Generously sprinkle sugar and grated cheese before serving.