In a small saucepan, whisk together 3 tablespoons flour and 1/2 cup whole milk. Cook over medium heat for 1-2 minutes until thick and smooth. Let cool to room temperature.

In a large stand mixer bowl, combine 5½ cups bread flour, 2 teaspoons instant yeast, and 2 teaspoons sea salt. Create a well in the center.

Pour in the cooled Tangzhong, 1 cup warm whole milk, 1/4 cup honey, 2 tablespoons heavy cream, and 3 large eggs into the well.

Using the dough hook, mix until most flour is absorbed. Gradually add 5 tablespoons softened unsalted butter, mixing until fully incorporated.

Knead on medium-low speed for 12-15 minutes until soft, smooth, and elastic.

Shape the dough into a round ball, place in a greased bowl, cover, and let rise for 1-1½ hours until doubled.

For rolls, divide into 18 pieces, shape into balls, and place in a buttered baking pan. Rise for 30-40 minutes until doubled.

For loaves, punch down dough, divide into 6 pieces, roll into rectangles, fold sides, and place in buttered loaf pans.

Cover loaves and let rise for 40-50 minutes until doubled.

Preheat oven to 350°F. Brush tops with egg wash and bake for 30-35 minutes until golden.