Tangzhong… An extra step in making a yeasted dough that makes a huuuge difference. What is tangzhong? We can thank Japan for this bread making technique.
By cooking some of the flour in liquid, like you would for a roux, before adding it to the rest of the dough, it changes the starch granules and allows the dough to hold more moisture. It also activates the gluten in that portion of the flour and weakens it in the finished product, making the rolls super tender.
