In a saucepan combine the all-purpose flour and the milk and whisk well to break any lumps.

Cook it on low to medium heat until the mixture thickens and forms a semi-solid dough.

Remove from flame and cover with a cling wrap making sure that the wrap touches the top of the tangzhong. This prevents from skin forming on the surface.

Allow the tangzhong to cool to room temperature. This mixture can be made a day ahead and refrigerated as well.

Add the baking soda to the yogurt and whisk well.

I made the dough in the stand mixer. To the bowl of the mixer add the flour, yeast, sugar, and salt. Mix well and make a well at the center.

Add the yogurt mixture, all of the tangzhong, and about ½ cup of lukewarm water and mix to form a sticky dough.

Add the butter and then knead until you have a soft and smooth dough (about 8 minutes).

Place the dough in a well-oiled bowl, wrap it with a plastic wrap and let it rise until double in volume (about 1 – 1 ½ hours).

Grease a 9 x 13 baking tray and keep it aside.

Once the dough has doubled, punch it back gently, and then divide into 4 equal parts.

Now divide each quarter into 6 pieces to get a total of 24.

Roll each piece into a taut ball and place it in the greased baking tray, barely touching each other. Wrap with cling wrap.

Let it rise again for about an hour or until double in size. You will notice that the balls puff up and fill in space well.

Preheat the oven to 350 F.

Brush the top of the buns with milk and bake for about 20 – 25 minutes or until the buns are golden brown.

Brush the baked buns with butter as soon as they come out of the oven.

Pav Bun Tangzhong

Let it cool on a wire rack and serve!