Day One:

Making the Tangzhong Mixture:

1. Mix the flour and water together until there aren’t any lumps.
2. Cook, stirring constantly, until the mixture thickens and registers 149 degrees F or 65 degrees C. If you don’t have a thermometer, look for lines in the mixture made by your spoon as you stir. Remove from the heat immediately.
3. Scrape the mixture into a bowl, and cover with plastic wrap, pressing it onto the surface of the tangzhong. Let it cool, and then refrigerate it for several hours.
4. Bring it back to room temperature when you are ready to use it.

Mixing the Final Dough:

1. Whisk the dry ingredients together in a large bowl.
2. Add the wet ingredients and mix using a Danish dough whisk or wooden spoon.
3. When the dough is to heavy to mix with the spoon or dough whisk, perform the fold-and-turn-method in the bowl until there are no dry flour bits.
4. Work the butter in using your fingers until it is thoroughly incorporated in the dough.
5. Place the dough in a clean, lightly greased bowl and turn to coat the dough. Cover the bowl with plastic wrap.
6. Let the dough rise in the bowl for 1 – 2 hours, with a fold every 20 minutes for a total of 3 folds. Then let it rest in the bowl for 30 minutes before placing the dough in the refrigerator overnight for a cold ferment.

Day Two:

1. Take the dough out of the refrigerator and let it warm up to room temperature for about 1 hour.
2. Divide the dough into 12 equal pieces and shape them into rolls.
3. Place the rolls in parchment-lined baking pans sprinkled with the bran you removed during the sifting process or use cornmeal if you prefer.
4. Brush the tops of the buns with milk and sprinkle with the seeds of your choice.
5. Proof for 1-2 hours or until doubled in size.
6. Preheat the oven to 350 degrees F.
7. Bake the buns for 20 minutes. Rotate the pan halfway the bake cycle to promote even baking.
8. Remove to a wire rack to cool slightly before serving.