1. In a saucepan, whisk together 3 tablespoons bread flour and 1/2 cup milk over medium heat to create tangzhong. Stir until thick like pudding. Let cool.

2. In a bowl, mix tangzhong, warm milk, sugar, egg, yeast, and bread flour. Stir into a rough dough.

3. Add salt and softened butter. Knead until smooth and elastic—about 10–15 minutes by hand or 8 minutes in a stand mixer.

4. Place dough in a greased bowl, cover, and let it rise for 60–90 minutes, or until doubled.

5. Divide risen dough into three parts. Shape into ovals and roll each into a log. Place logs into a greased loaf pan.

6. Cover pan and let the dough rise again for 45–60 minutes until puffy and peeking over the edge.

7. Preheat oven to 350°F (175°C). Brush top with milk or egg wash.

8. Bake 30–35 minutes until golden. Tent with foil if browning too quickly.

9. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling. Slice and enjoy.