To make the tangzhong:

1. Whisk the water and flour together in a small saucepan until blended.
2. Cook the mixture over low heat, stirring constantly, until the mixture thickens reaches 149 degrees F, or if you don’t have a thermometer, until your spoon forms lines in the mixture. Do not walk away as this happens really fast.
3. Immediately scrape the mixture into a bowl and cover with plastic wrap, pressing the wrap onto the mixture and let it cool to room temperature.

To make the final dough:

1. Add the dry ingredients except the salt to the bowl of a stand mixer.
2. In a medium bowl, whisk the tangzhong with the milk, cream and egg.
3. Add the mixture to the dry ingredients and mix on low with the dough hook. Add the salt.
4. Add the butter, a little bit at a time, continuing to mix on low. If the dough gets too slippery, switch to the paddle for a minute or two to incorporate the ingredients.
5. Once the butter is incorporated, knead with the dough hook for about 10 minutes, until smooth and elastic.
6. Transfer the dough to an oiled bowl, cover, and let rise for one to two hours, until doubled. You can also let it rise in the refrigerator overnight, up to 24 hours. I let the dough rise in the refrigerator overnight and it worked really well.
7. Line a 9 inch by 9 inch cake pan with parchment and spray with spray oil.
8. Divide the dough into 12 equal pieces and shape the pieces into rolls.
9. Dip each roll into milk and then into the seeds of your choice. Or, sprinkle the seeds over the top of the milk dipped roll. Arrange the rolls in the pan in a pattern of your choice.
10. Cover and let rise 1 to 2 hours, until doubled.
11. Preheat the oven to 350 degrees F.
12. Bake the rolls for about 20 minutes, until golden. Lift the parchment out of the pan and place the rolls on a wire rack.
13. Remove the parchment and let cool a bit before serving.