To make the tangzhong, whisk the water and 2 tablespoons of flour together in a small saucepan until there are no lumps left. Heat over medium-low heat, whisking all the while, until the mixture just starts to gel. As soon as lines start to appear in the mixture when stirred, remove from heat and allow to cool to room temperature.
Sift or whisk together the rest of the flour , salt, and sugar in the bowl of a stand mixer. When the yeast is ready, add the tangzhong and egg and whisk to combine. Make a well in the flour mixture and pour in the wet ingredients. Stir until the mixture forms a loose, shaggy dough, then use the dough hook of the stand mixer to knead until the dough forms a semi-smooth ball. Add the butter to the dough, one tablespoon at a time, kneading after each addition.
Once the dough has doubled, punch it down and divide into 24 even pieces. You can either use a food scale or divide the dough in half three times and then into thirds . Working one a a time, roll out the dough into a flat circle about 3 inches in diameter. If you can, try to make the edges thinner than the middle, but it's not super critical.
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