brioche buns

hello guys. i wanted to try this brioche bun recipe. all i „changed“ was i added tangzhong but the dough came out really sticky. i kept adding more flour until it eventually got manageable. could have been more than 100g. i didn’t want to put anymore so that it doesn’t get too dry but i feel like it’s not gonna turn out the way i wanted. any tips? reassurance that it will turn out fine? i did knead it with a kitchen machine and eventually changed to my hands because it just wasn’t working so i did unfortunately knead it for more than let’s say 20mins. did i overdo it? 400g (3 cups) flour, 21g (1 tablespoon) sugar, 7g (2 teaspoons or one packet) instant dry yeast, 5g (1 teaspoon) salt, 240ml (1 cup) lukewarm (105f/40c) milk, 28g (2 tablespoons) softened butter, 1 egg submitted by /u/domdorom