Tangzhong mixture:
-1/3 c. flour
-1 c. milk
whisk together in small saucepan and heat over medium heat until the mixture thickens, but don’t bring it to a full boil.  Remove from heat and set aside to cool.

In a small bowl, combine:
-1/2 c. warm milk
-2 tsp. yeast
-3 Tbs. sugar

whisk to combine, set aside to let yeast start.

In a large bowl or mixer bowl combine:
-2 3/4 c. flour
-1 tsp. salt
-1 Tb. powdered milk (I used powdered buttermilk)

Once your tangzhong is cooled off so that it won’t hurt your yeast, measure out half of it (120 grams) into the yeast mixture with 1 large egg.  Mix together and pour over dry ingredients in large bowl.
Let your dough hook work the dough until mixed then add:
-2 Tbs. softened butter

Let the hook work that in.
Now…at this point, your dough may be very shaggy, if it is, add some flour (up to 1/4 cup or so) a little at a time until the dough doesn’t cling to the sides of the bowl any more.
Let the mixer knead the dough about 5-8 minutes.
Remove the dough onto a lightly floured surface and knead by hand until the dough becomes less sticky and forms a smooth ball.

Rise in oiled bowl 60 minutes, or until double.
If your house is cool, put a few inches of warm water in your sink and set your bowl
into it, covering the dough with plastic wrap.
Once risen, divide dough into 4 pieces..
Form each piece into a ball shape, then flatten out into an round disc shape, about 6 inches across.
Roll the discs up like you would dough for cinnamon buns and lay in greased pan.
For this recipe, I just used an 8″ round cake pan.
Repeat with each piece and fit them all into the pan.
Let rise under plastic wrap about 45 mins. to an  hour.
Carefully brush with a beaten egg.
Bake at 350*F for about 30 minutes.
At the 20 minute mark, I lay a piece of foil gently over the top to keep the bread from overbrowning.