Procedure:

1. To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain.

2. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so. Remove from the heat, cover, and set aside.

3. In a separate bowl, whisk together the milk, egg, and the Tangzhong. Pour the mixture into the bowl of a bread machine. Add softened butter.

4. Add flour, sugar, and salt to the bread machine bowl. Make a well in the middle and add the yeast. Set the bread machine to the dough setting and let it knead the dough for about 20 minutes. *The dough should be a little tacky. If it’s too wet, add a little more flour as it mixes, a tablespoon at a time.

5. Once done, transfer the dough to a large bowl and cover with plastic wrap, ensuring the plastic wrap is making contact with the top side of the dough to prevent drying out. Let it rise for 2 hours.

6. Transfer the risen dough to a clean surface. Divide the dough into four equal portions and knead each portion into a ball. Cover with cling wrap or a towel and let rest for 15 minutes.

7. Roll out each portion of the dough with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval. Take the other end and fold it to meet on top. Flip the dough over with the folds facing down, then flatten it with a rolling pin. Flip the dough over so the folds face up, then roll the dough up. Place each roll into a well-greased aluminum bread pan and cover with plastic wrap. Let them rise for 2 hours.

8. Beat an egg and brush the egg mixture on top of the risen dough to create a shiny egg wash finish.

9. Bake at 325 degrees F for approximately 30 minutes on the rack just below the center of the oven. Brush melted butter over the top. Best served hot from the oven.