Step 1

In a saucepan, combine water and flour with a whisk until no lumps. Add the milk and combine well again. Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.

Step 2

Take it off the heat and transfer it to a bowl or plate. Cover and let cool to almost room temperature. Make sure the plastic touches the surface of the tangzhong to prevent skin.

Step 3

At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and remove it just when it reaches almost a paste consistency, similar to a pudding (see video).

Step 4

In a bowl of a stand mixer, add the lukewarm milk (no warmer than 110°F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong.

Step 5

Add the flour and salt. Turn the mixer on medium-high speed. Once all the flour has been incorporated, knead for 5 to 6 minutes by hand on a well-dusted surface or in a stand mixer with a dough hook attachment for about 4 to 5 minutes on medium speed. Then, gradually add the butter, one tablespoon at a time. Once all the butter has been incorporated, knead for 3 minutes more.

Step 6

When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

Step 7

Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.

Step 8

When the dough is doubled in volume, transfer it to a well-dusted floured surface, degas, and reshape into a ball.

Step 9

Roll the dough into a cylinder and divide it into four portions. Weigh the portions to ensure they are similar in size. Mine was about 200 to 215 grams each.

Step 10

Shape each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Fold the top and two sides in. Then roll towards you into a sausage shape.

Step 11

Place the shaped portions in a 9 x 4 loaf pan. Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.

Step 12

When the bread is almost doubled in volume at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5

Step 13

Brush the rolls with egg wash, milk, or cream.

Step 14

Bake for about 30 to 40 minutes until lightly golden on top. If the top of the sandwich bread is getting too dark, tent it with aluminum foil. When baked, brush with melted butter.

Step 15

Take it out of the pan and cover it with a clean kitchen cloth for at least 30 minutes to keep it soft.