In a saucepan, add the milk and flour. Whisk until combined.

Place the saucepan over medium-low heat. Whisk constantly until you have a paste. If you drag the whisk in the center of the saucepan, the mixture will remain separated.

Set aside to cool off.

Add the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Mix and let it sit for 5-8 minutes. The mixture will foam up, which means the yeast is active.

Add the remaining granulated sugar and dry milk. Mix well.

Add the cooled Tangzhong. Mix well to combine.

In a separate bowl, mix the flour and salt. Set aside.

Add the cooled, melted butter to the yeast mixture. Mix well.

Whisk in the egg. Whisk until blended with the yeast mixture.

Add half of the flour mixture. Mix until the flour is almost all combined.

Add the remaining flour. Mix well. When the dough is too thick to mix with a spoon or Danish dough whisk, knead it with your hands.

Keep mixing until you have a dough ball and no more dry flour is visible.

Place in a bowl and cover with a plastic wrap. Allow the dough to rise in a warm, draft-free place. (I like to put mine in the microwave) for 60-90 minutes or until the dough has doubled in size.

Butter or oil a loaf pan, 9x5 inches.

Separate the dough into 4 pieces.

For each piece of dough, flatten it into a rectangle, approximately 6 x 9 inches.

Turn the dough 90 degrees and flatten the dough into a rectangle, approximately 4x6.

Roll the dough, starting with the small side, into a log.

Place in the prepared loaf pan.

Repeat for every piece of dough.

Cover the loaf pan loosely and place it in a warm, draft-free place to rise for 45 to 60 minutes.

Preheat the oven to 350 degrees F.

Bake the bread 28-33 minutes.

The bread is baked when the top is golden, and the inside temperature is 190 degrees F.

Cool the bread in the pan for 3-5 minutes.

Transfer the bread onto a cooling rack to cool completely.