Add yeast into lukewarm water, mix and allow to sit for 5 minutes or until it blooms

In a saucepan over low heat, add the tangzhong ingredients and cook stirring until a paste forms, thick enough to all be picked up with a spatula

In a large bowl, mix flour, milk, sugar, salt, yeast mixture, and tangzhong. Mix/knead until a proper dough forms

Add butter and knead until the butter is fully incorporated and the dough is very smooth, yet not too sticky (add more flour in moderation to make the dough)

Cover dough and allow to proof for 1 hour or until doubled in size

Deflate and divide dough into 3 equal parts (about 180g each). Roll each part flat into a rectangle. Fold the long sides towards the middle and roll it up and seal the edge towards the bottom

Place into an oiled 9 inch loaf pan leaving an 1 of space between each roll. Cover and let proof for 30 minutes or until risen

A few minutes to complete rising time, preheat oven to 170C

Once risen, brush with an egg wash, sprinkle pumpkin and sunflower seeds, and bake for 25 - 30 minutes

Once out of the oven, immediately brush with butter and let rest for 10 minutes before cutting to trap in most of the air for a bouncy and soft bread