Too much oven spring in Milk Bread loaf?

My Japanese Milk Bread loaves always seem to split on the sides during baking.

[Photos examples.](https://imgur.com/a/cStLY9e)

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I’ve used both [King Arthur Flour’](https://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe)s recipe and [Red Star Yeast’s](https://redstaryeast.com/recipes/milk-bread/).

The bread is otherwise great, but I’m having a hard time researching where I’m going wrong. Am I under proofing? Rolling the sections too tightly?