Step 1: Make the Tangzhong (Flour Paste)

1. In a small saucepan, whisk together 3 tbsp flour, ½ cup milk, and ¼ cup water.
2. Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste (about 2 minutes).
3. Remove from heat and let cool to room temperature.

Step 2: Prepare the Dough

1. In a mixing bowl, whisk together flour, sugar, salt, and yeast.
2. Add warm milk, egg, and the cooled Tangzhong paste.
3. Mix until a shaggy dough forms, then knead for 5 minutes.
4. Add the softened butter and knead for another 8–10 minutes, until smooth and elastic.

Step 3: First Rise

1. Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour, or until doubled in size.

Step 4: Shape the Loaf

1. Punch down the dough and divide it into three equal pieces.
2. Roll each piece into an oval, then fold into a tight cylinder.
3. Place the rolls side by side in a greased loaf pan.
4. Cover and let rise for 30 minutes, until puffy.

Step 5: Bake the Bread

1. Preheat oven to 350°F (175°C).
2. Brush the loaf with milk for a golden crust.
3. Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.

Step 6: Cool & Serve

1. Brush the warm loaf with melted butter for extra softness.
2. Let cool for 15 minutes before slicing.
3. Enjoy with butter, jam, or honey, or use for sandwiches and toast!