In a small saucepan, combine the water, milk, and flour.

Heat over low-medium heat, mixing frequently with a rubber spatula for about 5 minutes or until it thickens.

Remove from heat and set aside to cool.

In a glass measuring cup, combine the warm milk, sugar, and yeast. Allow to sit 2-3 minutes until foamy to ensure the yeast activates properly.

Once foamy, whisk in the egg until well combined.

In the bowl of a stand mixer fitted with a hook attachment, combine the flours, milk powder, salt, tangzhong starter, and milk mixture.

Mix on medium speed until a ball forms around the hook, then add the softened butter.

Mix on medium-high speed for about 8 minutes until smooth and passes the windowpane test.

Transfer the dough to a greased bowl, cover, and place in the fridge to proof overnight. Alternatively, the dough can proof for about 1 hour in a warm environment.

Once proofed, divide the dough into 16 parts, about 60g each.

After they have been divided, shape the rolls. Flatten each dough piece into a disk, then fold the edges over into its center, forming a smooth surfaced ball. On a non-floured surface, roll the ball (seam side down) with a cupped hand until smooth. Arrange in a 9" square pan and repeat with the remaining dough.

Cover the rolls and allow to proof for 1 hour to 1 hour 30 minutes in a warm environment until doubled in size.

Meanwhile, preheat the oven to 350 degrees F.

Brush the proofed rolls with an egg wash (1 egg + 2 tablespoon heavy cream) and bake for about 20 minutes until golden and internal temp is 190 degrees F.

While the rolls are baking, make the garlic herb infused evoo.

In a small frying pan or saucepan, add the evoo, fresh herbs, and garlic. Warm on low heat for 15-20 minutes or until fragrant.

Discard the herbs, and strain the olive oil into a jar.

Once the rolls come out of the oven, immediately brush them with the infused olive oil.

Top with fresh parsley or basil and flaky sea salt, and enjoy!