Tangzhong crusty bread rolls (CRUMBSHOT)

I got this simple recipe from John Kirkwood, a retired chef I stumbled upon on YouTube (@johnkirkwoodfood). This is my second attempt at this recipe. I made two alterations: 1) I added diastatic malt powder for more color and better texture (supposedly, that is. I’m not a professional), and 2) I tried using the tangzhong method with the hope of improving the shelf life. I’ve used the tangzhong method with other recipes and I did find a difference in the end product. I didn’t alter the amount of ingredients used for this trial. I just simply took some of the flour and water to cook the tangzhong before incorporating it into the rest of the dough.

My review: 9.5/10. The best thing about this recipe is its simplicity. The taste is as classic as you can get with this type of roll. It’s rustic and it’s perfectly “yeasty” with a subtle salty finish. The texture was sublime - fluffy, soft, and chewy. I didn’t give it a perfect score only because the crust didn’t brown as much as I would’ve wanted, even though I followed the procedure to a tee. Any tips on this would be great.