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Mix the flour and boiling water in a small bowl. Let cool.
When it's cool enough to handle, tear the dough into 1 inch pieces.
To the bowl of a stand mixer, add the yudane pieces and milk and stir.
Add the flour and yeast and knead with the dough hook and mix on low for 1 to 2 minutes. Cover and let sit for 15 minutes.
Add the sugar and salt and mix with the dough hook on medium-low for 10 minutes. Add the butter and continue to mix for an additional 5 to 10 minutes more. The dough should be stretchy and cohesive. Transfer the dough to a greased bowl or Cambro bucket and let rise, covered, until doubled, about an hour.
Divide the dough into 4 equal pieces and form into bowls. Cover and let sit for 15 minutes.
Roll each dough ball into 7 inch by 7 inch squares. Fold the dough into thirds and roll into a 9 inch by 3 inch strip. Roll up the strips and place them, seam side down into an oiled 13 inch by 4 inch Pullman pan. Cover the pan almost all of the way with the Pullman cover, covering the gap with plastic wrap.
Let the dough rise until about ½ inch to the top of the lid. Close the lid and heat the oven to 375 degrees F. Bake the bread for 30 to 35 minutes, until the bread reaches an internal temperature of 195 to 200 degrees F.
Remove the lid and turn the loaf out onto a wire rack to cool completely before slicing.