Ingredients
For the Tangzhong (Water Roux)
3 tablespoons bread flour
1/2 cup water
1/2 cup whole milk
For the Dough
2 1/2 cups bread flour
3 tablespoons sugar
2 teaspoons instant yeast
1 teaspoon salt
1/2 cup whole milk, warmed
1 large egg
1/4 cup unsalted butter, softened
For the Egg Wash
1 large egg
1 tablespoon milk.
Instructions
Making the Tangzhong
In a small saucepan, combine 3 tablespoons of bread flour, 1/2 cup of water, and 1/2 cup of whole milk.
Cook over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency.
Remove from heat and let it cool to room temperature.
Preparing the Dough
In a large mixing bowl, combine 2 1/2 cups of bread flour, 3 tablespoons of sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt.
Add the cooled tangzhong, 1/2 cup of warmed milk, and 1 large egg to the dry ingredients.
Mix until a shaggy dough forms.
Add 1/4 cup of softened unsalted butter and knead the dough by hand or with a stand mixer for about 10-15 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shaping and Baking the Bread
Once the dough has risen, punch it down to release the air.
Divide the dough into 4 equal parts.
Roll each part into a ball, then roll each ball into an oval shape.
Fold the oval in thirds, then roll it out again into a rectangle.
Starting from the short end, roll the rectangle into a tight roll.
Place the rolled dough pieces seam side down into a greased loaf pan.
Cover with a damp cloth and let it rise again for about 1 hour, or until doubled in size.
Preparing the Egg Wash and Baking
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together 1 large egg and 1 tablespoon of milk to make the egg wash.
Brush the egg wash over the top of the risen dough.
Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
