Make the tangzhong by mixing 2 tablespoons of flour with 1/3 cup milk in a small pan. Cook on low heat, whisking until thickened, then cool.

In a bowl, mix the dry ingredients: flour, sugar, salt, and yeast.

Add the tangzhong, the remaining milk, water, and the egg to the dry mixture. Stir until a rough dough forms.

Incorporate the soft butter and knead by hand or with a machine for 8 to 10 minutes until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover it, and let it rise until doubled in size, approximately 1 hour in a warm spot.

Once risen, punch down the dough, divide it into three or four pieces, shape into tight balls, and let rest for 10 minutes.

Roll each ball into a short log and place them side by side in a greased loaf pan.

Cover and let rise until the dough fills the pan, about 45 minutes.

Optionally, brush the top with a little milk or egg wash.

Bake at 350°F (175°C) for 25 to 30 minutes until the top is golden and sounds hollow when tapped.

Cool on a rack before slicing to keep the crumb neat.