<p>First, we'll prepare Tangzhong. We put water and all-purpose flour into a saucepan and gradually bring it to a boil. A paste similar to choux pastry will form. Let the Tangzhong cool.</p><p>From the other ingredients and the cooled tangzhong, we'll prepare the dough in a mixer. Finally, we'll add softened butter and let it incorporate.</p><p>We let the worked dough double in size. After it has risen, we'll divide the dough into three parts. Each part will be rolled out into a long rectangle. We will fold the sides towards each other and roll it with a rolling pin. The rectangle that has been folded and rolled will be rolled up.</p><p>We transfer the rolls into a buttered mold and leave spaces between them on each side. Brush with oil, cover with plastic wrap, and let rise for about 30 minutes.</p><p>The risen dough will be placed in a preheated combi oven on combined mode with 30% steam at 150°C and baked for 30 minutes.</p>