In a small saucepan, combine 1/4 cup of water with 2 tablespoons of flour over medium heat. Stir constantly until it thickens, then take it off the heat and let it cool to make tangzhong.

In a large mixing bowl, combine the cooled tangzhong, sourdough starter, water, milk, and sugar. Stir until everything is well combined.

Gradually add the flour and salt to the mixture. Stir until a rough dough forms.

Turn the dough out onto a floured surface and knead it for about 10 minutes, until you achieve a smooth and elastic texture.

Place the dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot until it doubles in size—2 to 4 hours.

After the dough has risen, punch it down and divide it into 8-10 equal pieces for shaping into buns.

Shape each piece into a bun, tucking the ends under to achieve a smooth top. Place them on a baking tray lined with parchment paper and let them rise for another 1-2 hours.

Preheat your oven to 375°F (190°C).

Once the buns have puffed up nicely, bake them for 15 to 20 minutes, or until they turn a delightful golden brown.

After baking, let them cool on a wire rack before serving them up with your favorite sausages or fillings.