How to make Brioche Buns from scratch, with Cassia

Dear Loyal Patrons
I have recently met a Girl from my village called Cassia. She and I share a love for cooking and Videography.
Together we made this short introductory video to demonstrate her craft and share a great recipe.
‪@cassiacooks‬
Milk bread rolls:
For the Tangzhong;
20g strong white flour
100g whole milk
500g ang white bread flour
10g dry milk powder
30g sugar
110g whole milk
6g salt
1 large egg
15g yeast
100g butter
To make the Tangzhong; combine the milk and flour in a small saucepan, and whisk until no lumps remain. Place the saucepan over low heat, and cook the mixture, whisking constantly, until the mixture thickens and resembles Béchamel, about 2-3 minutes. Transfer the Tangzhong to a small bowl and leave it cool.
To make the dough; place the flour, sugar, salt, and milk powder into a mixing bowl. Mix the yeast with 110g of milk and add to the bowl along with the egg and the Tangzhong. Mix the dough together and then knead for about 10 minutes until the dough is smooth and springy.
Cut the butter into small cubes and add to the dough bit by bit, kneading well to incorporate each addition of butter. Continue this until all the butter is completely mixed into the dough. Once all the butter has been added; turn the dough out onto your work surface and shape the dough into a ball, place into a clean bowl, cover and leave to prove for 1-2 hours or until doubled in size.
Knock back the dough and cut it into 12 equal pieces, and shape each piece into a ball. Preheat the oven to 180°C. Place the dough balls into silicone muffin molds and leave to prove for another 40 to 50 minutes, or until puffed up and doubled in size.
Brush the rolls with a little mix of milk and egg to glaze them, and then bake the bread for 15 to 20 minutes, until golden brown on top and firm to the touch. If the dough is cooked, the bread should sound hollow, like a drum, when the bottom is tapped. Remove the bread from the oven, then transfer them to a rack to cool.
Thanks for looking,
Kind regards,
James