To make the Tangzhong Starter, combine all ingredients in a small saucepan over low to medium heat.  Whisk constantly until the mixture is smooth.  Stir constantly until the mixture is thick.  A spoon should leave a line on the bottom of the pan when cooked, about 3-5 minutes.  Let mixture cool to room temperature before adding to the dough ingredients.

Combine the Tangzhong Starter with the rest of the dough ingredients in a standing mixer or bread machine.  If using a standing mixer, mix and knead until smooth and elastic.  Shape dough into a ball and let rise in a lightly greased, covered bowl until almost doubled in a warm location (about 60-90 minutes). If using a bread machine, place all ingredients in the bucket of the machine and set to “Dough” cycle.  Let mix and rise according to the machine.

Gently deflate the dough and turn onto a very lightly floured surface.  Portion dough into 8 equal sized pieces.  Shape each piece into a smooth ball and set into a lightly greased 9-inch round or square pan.  Cover and let rise in a warm location until almost doubled in size (about 40-50 minutes).

Preheat oven to 350 degrees F.  Brush rolls with additional 2 T. milk.  Bake rolls for 25-30 minutes or until a thermometer inserted in center of rolls reads 190 degrees F.  If rolls brown too quickly, tent with aluminum foil.  Remove from the oven and allow to cool on a wire rack for 10 minutes before turning out of pan to cool completely.