Make the tangzhong starter

• In a saucepan, combine the water and part of the whole milk and heat over medium for about 20 seconds.
• Add the bread flour and whisk until it forms a smooth paste, like mashed potatoes.
• Transfer to another container and set aside to cool.

Mix the dough

• In a mixing bowl, combine the remaining bread flour, milk powder, garlic powder, salt, sugar and yeast.
• Add the egg, melted butter, the cooled starter and the remaining whole milk.
• Mix with a dough hook on low-medium speed, or by hand, until a smooth dough forms.

First proof

• Place the dough in a bowl and cover with plastic wrap or a warm towel.
• Let it rise in the warmest part of your house until doubled in size.

Roast the garlic

• Slice the top off the garlic bulb and place it on foil.
• Drizzle with oil and season with salt and pepper, then wrap tightly.
• Roast in the oven at 200 °C for about 40 minutes.

Make the roasted garlic and herb butter

• Chop the thyme and chives finely.
• Squeeze the roasted garlic into a bowl and add the chopped herbs, softened butter and truffle salt.
• Mix everything together until well combined.

Shape the buns

• Divide the dough into 8 equal pieces on a flat surface.
• Fold each piece in on itself while pushing up, then cup it with your hand and roll on the counter until a smooth ball forms.
• Place the buns snugly in a baking dish, cover and proof again.

Egg wash and bake

• Brush the proofed buns all over with the beaten egg yolk.
• Bake in the oven at 175 °C for about 25 minutes until golden brown.

Finish with garlic butter

• Brush the warm buns with the roasted garlic and herb butter so it melts into the tops.
• Serve warm.