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Make tangzhong: Cook 25 g bread flour and 125 g whole milk over medium heat until it looks like mashed potatoes, then cool to room temp
Add all dough ingredients except butter into a mixer and mix with a dough hook for 6-8 minutes
Add butter and knead for 4 more minutes
Remove dough, roll into a ball, place into an oiled container, cover with a cloth and let rise for 90 minutes
Remove dough, portion into 3 equal portions, and roll each into a rectangle
Fold the sides to the middle and then roll like a crescent roll
Place the 3 loaves into an oiled pan, cover and let rise till it's 90% up to the top
Bake at 350°F for 30 minutes
Remove immediately and let cool to room temp to allow the starches to set up