WHOLE WHEAT HOKKAIDO / TANGZHONG MILK BREAD/ROLLS

You can refer to Hokkaido / Tangzhong Milk Bread/Rolls for details
To prepare the tangzhong /water roux
Mix together the 50 grams flour with the 250 ml of water in a small saucepan.
Heat mixture over low flame continuously stirring until it thickens enough, till your stirring leaves marks on the surface, with a texture of glue. Remove from heat immediately and scrape into another cool bowl.
Cover the bowl with plastic wrap or a wet towel to prevent it from drying on the surface and let it cool to room temperature.
Mix together all the dry ingredients (except salt) and set aside.
In a large mixing bowl, add milk, mashed potato and cooled tangzhong and mix gently.
Add all the remaining ingredients except butter and salt. Mix till a sticky dough mix is formed. Keep aside for 30 minutes. At this time add the butter and salt, mix well for few minutes and knead for 10 minutes until the dough formed is smooth and elastic.
Proof the dough, covered with a cling foil and wet cloth, until it doubles.
Deflate the dough and divide it into 7 to 8 equal portions, trying to make them as equal as possible.
Cover and let it rest 15 minutes.
Keep it on the work table, Roll out each portion into a rectangular or oval shape. Fold the both sides towards the center.
And then, gently roll up each portion, similar to a Swiss roll.
Place all four rolls into 2 greased 9″ x 5″ bread pans with seam side down and the ends of the rolls facing the long sides of the pan.
Or shape it into bread rolls, place in a fitting baking tin, round or rectangular.
Cover with a cling foil and wet cloth, proof until doubled.
Apply cream mix by lightly brushing it over the top of the dough.
Bake in preheated oven at 180 C for about 30 to 35 minutes or until a deep golden brown. When it is done the bread will sound hollow when tapped. Brush tops of hot bread with melted butter if desired.
Let the bread cool on a wire rack for a while, then slice and enjoy.
Note 1: Water/Milk required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates. (It is always better to keep a little milk apart and add as required.)
Note 2: Baking time could vary from different ovens.
Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour.