To make the tangzhong/roux, add 50g of the flour and 125ml of the milk to a small saucepan and place over medium heat. Cook, whilst stirring constantly, until the mixture thickens to a paste like consistency.

Scrape the paste into a small bowl and cover with clingfilm (pressing onto the paste to prevent a skin from forming) and set aside for 30 minutes, or add the paste to the remainder of your cold liquid.

Add the remaining flour, salt and yeast to the bowl of your stand mixer and mix briefly to combine.

Pour the milk, tangzhong paste and honey into the flour mixture and using the dough hook mix to form a shaggy dough.

On low/medium speed, knead the dough for 8-10 minutes or until smooth and elastic.

With the mixer still running, add the butter a couple pieces at a time and knead until the butter is fully incorporated and the dough is once again smooth elastic, another 8-10 minutes.

Place the dough into a lightly greased container and cover, setting aside until the dough has doubled in size (1-2 hours).

Remove the risen dough and knock back to deflate. Divide into two equal pieces and then each piece into 3.

Form each piece of dough into a round and cover with a kitchen towel, setting aside for 15-20 minutes.

Lightly grease the pullman pans with softened butter or cake release spray.

Roll out each piece of dough into a rectangle that is roughly 15x25cm. Fold the dough in thirds and then roll up like a Swiss roll.

Place the rolled dough into the prepared pans. Repeat with all pieces of dough, placing three pieces of dough into each pan.

Set aside for 1-2 hours or until the top of the dough is about 2cm from the top of the pan.

Pre-heat the oven to 210ºC (190ºC Fan) when the bread is almost finished rising.

Bake the rounded top loaf for 30 minutes and the square loaf for 35 minutes.

Remove the loaves from the oven and turn out onto a wire rack to cool completely.

Allow to fully cool before slicing. Store the cooled loaves in plastic bread bags, or slice and freeze for later use.