Homemade Butter Buns with Turkey Ham and Cheddar

First, prepare the Tangzhong: Put 60 g milk, 27 g water, and 20 g flour into a small saucepan. Heat over medium heat, stirring constantly with a whisk for about 2 minutes, until a thick paste forms. Let the paste cool.

Crumble the fresh yeast into a small bowl, sprinkle with 2 tsp of sugar, and let stand for 10 minutes until it liquefies.

For the Dampfl, mix the yeast with the remaining sugar and the remaining 120 g lukewarm milk. Stir well and let rise for another 10 minutes until bubbles form.