Deliciously Soft Asian Milk Bread

Combine milk and flour in a small pot over low heat.

Stirring frequently, heat the mixture until the texture becomes like a thick pudding.

Remove the roux from heat and transfer to a bowl. Cover and allow to cool to room temperature.

Add all the dry ingredients to the mixing bowl, sifting through a metal sieve to work out any large lumps.

Combine the room temperature roux, eggs, and warm milk and mix together. Add to the dry ingredients in the mixing bowl.

Using the dough hook attachment for your mixer, mix the ingredients for about a minute.

Add the softened butter to the bowl and scrape down the sides with a rubber spatula.

Turn the machine back on and let it mix on low speed for about 15-20 minutes until bread becomes smoother, scraping down the sides of the bowl as necessary.

In a large mixing bowl, sift together all the dry ingredients.

Combine the room temperature roux, eggs, and warm milk and add to the dry ingredients.

Mix the wet into the dry using a spoon until mostly combined.

Add softened butter and start kneading it in with your hands. Dough will be very sticky.

Continue to work and knead the bread for 15 minutes at least until dough becomes smoother and more cohesive.

Shape dough into a ball and cover with a cloth or plastic wrap. Allow to rise for about 1 hour until it has doubled in size.

Transfer the dough to a floured work surface. Cut into 2 equal portions and work with only one portion at a time. Place the other dough section aside.

Cut dough into 3 chunks.

Using a rolling pin dusted with flour, roll one dough portion into a rectangle on a floured work surface.

Fold the rectangle into 3rds lengthwise. Flip it over so the seam side is down.

Flatten with rolling pin again. Flip the dough over so the seam side is now up.

Starting from a short end, snugly roll the dough until you end up with a roll.

Place the roll into a parchment lined loaf pan, seam side down. Repeat with the remaining two dough chunks.

Cover loaf pan with a towel or plastic wrap and let rise about an hour, until dough has expanded to fill the pan.

Cut dough into 8 equal portions.

Roll into a log about 10-inches (25 cm) long. Fold it in half.

Starting from the folded end, twist the dough.

Tucking the tails in, roll snuggly into a round shape. Place on a greased baking dish. Repeat with remaining dough.

Cover rolls with a towel or plastic wrap and let rise about an hour.

Preheat oven 350 deg F (180C).

Brush bread dough with egg wash.

Bake for 25 minutes.

Let cool 15 minutes before serving.