The Delicious Crescent

Tangzhong
2 In a small saucepan, combine 1/4 cup bread flour with some water to make a smooth paste. Whisk in remaining water and cook at medium heat, making sure no lumps form. Cook to a thick paste and allow it to chill/cool. It will thicken further while cooling. Bring it to room temperature before using it.
Make Dough
5 Warm the milk to 110° Fahrenheit and pour into stand mixer bowl fitted with a dough hook. Scatter the yeast over milk and let it stand in a warm dark place until the yeast foams up, about 10 minutes[timer minutes=10][/timer].
7 Stir in 2½ cups whole wheat flour and let it rest for the flour to absorb the moisture and swell up, about 20 minutes[timer minutes=20][/timer]. 
8 Add tangzhong paste, honey, butter and/or oil, eggs, salt, dry milk powder (if using). Let the stand mixer run at low speed until all the ingredients are well combined. Scrape down the sides of the bowl as needed.
9 Gradually add 1/4 to 1/2 cup of bread flour at a time, giving the flour time to absorb the liquids and swell. Add vital gluten in between, if using. Increase the speed to medium and knead the dough for about [timer minutes=5]5 to 10 minutes[/timer]. The dough should be slightly sticky, soft and pull away from the bowl while the mixer is running.
10 Tip: Go slow to let the flour absorb the liquids, or you will end up using more flour and the rolls will not be moist. Check for gluten formation by doing the window pane test. If not, knead some more time.
11 Oil the dough and bowl lightly and cover with a moist towel or lid. Place it in a warm dry place and let it rise to double in bulk, about [timer minutes=120]2 hours[/timer] or more, depending on climatic conditions. I let it rise in an oven that has not been preheated.
Shape Rolls
14 Preheat oven to 400ºF.
15 Once the dough has doubled in size, punch it down and divide into 16 equal portions. You could weigh them to be accurate.
16 Roll each portion into a cylindrical shape and place it on a smooth surface. Place both your palms over the dough and roll it into a smooth long strip. If needed, use oil or flour lightly to keep dough from sticking. Fold it over to make a loose knot, and bring the ends of string to other side and pinch together to seal it well. 
17 Tip: You could also make plain round shape rolls too, but be sure to smoothen the dough and pull the seams to the bottom.
18 Place the rolls over a parchment lined baking sheet, spacing them apart by at least 2 inches to give enough room to rise. Allow the rolls to rise until double in size, about [timer minutes=30]30 minutes[/timer].
Topping and Bake
22 Brush beaten egg on top of rolls and sprinkle seeds or almond slices. Bake for [timer minutes=15]15 to 20 minutes[/timer] until nicely brown on top. Tent with foil if tops become too brown before they are baked fully.
23 Melt butter. Stir one tablespoon of butter with honey, and the remaining with grated garlic. Remove rolls from oven and brush with honey-butter or garlic-butter. Serve immediately.