Brown Bread Rolls

1: Make the tangzhong by whisking the ingredients in a small pot until smooth; cook until thickened like mashed potatoes, then cool for 10 minutes.

2: Dissolve the instant coffee in 250g of warm milk.

3: In a stand mixer bowl, combine the tangzhong, coffee/milk, and other ingredients excluding the butter; mix until a dough forms.

4: Add the butter and mix for 8-10 minutes until a rough windowpane is achieved.

5: Shape the dough into a ball, cover, and let rise for 1-2 hours until doubled in size.

6: Deflate the dough, divide it into 12 equal portions, and shape into balls; let rest for 15 minutes.

7: Roll each dough ball into a long rectangle, fold the sides to the center, and roll up to seal the seam; repeat for remaining dough.

8: Roll each bun in a damp cloth and oats; place in a greased 11x11 pan and let rise for 45 minutes.

9: Preheat the oven to 350°F and bake for 22-28 minutes.