Japanese Milk Bread – Simmer + Sauce

Ingredients

• For the Tangzhong (Roux):
• 2 tablespoons bread flour
• 1/4 cup plus 2 tablespoons cold water
• For the Dough:
• 2 tablespoons unsalted butter, room temperature
• 1/2 plus 1/3 cup whole milk, divided
• 1 1/2 teaspoons active dry yeast
• 2 1/2 cups bread flour, plus 2 tablespoons, divided
• 1 teaspoon kosher salt
• 2 tablespoons sugar, plus a pinch, divided
• 2 large eggs, divided
• Flaky salt