Unsweetened Hokaido Sourdough Milk Bread with Tangzhong

My very first attempt to make a Hokaido milk bread, but unsweetened. I added some dried rosemary for the aroma, and a little olive oil instead of butter. I didn't use eggs either. The crumb is soft, but not very open, much more akin to a 'normal' sourdough. 

Has anyone tried a savoury version of milk bread?