Day 1: At 10 pm, add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at room temp 74-78F for about 8-10 hours until starter reaches its peak.

Tangzhong: Mix flour and milk in a saucepan, cook over medium heat, continue mixing until a thick paste forms. Cover and let cool before use.

Day 2: At 8 am, in a bowl of mixer add milk, sourdough starter, tangzhong, dry instant yeast (if using), sugar, dry milk powder, egg yolk, condensed milk and whisk together. Add flour, mix until no dry flour remains.

Start mixing the dough on low speed for 2-3 minutes, or on speed 3 for 3-4 minutes until well incorporated. Add salt and mix for a couple more minutes.

Add soft butter, mix for 10-15 more minutes on high speed until the dough is well incorporated and comes together.

Cover and let it proof for 3-4 hours at 76-80F/ 24-28C, performing 2 stretches and folds during that time.

At 11-12 pm, transfer the dough to the fridge for cold fermentation until the evening (for 8-9 hours).

At 9 pm, remove the dough from the fridge, divide into 16 pieces (about 55g each), round each piece into a ball, let rest covered for 5-7 min.

Roll each ball into a strip and roll each strip into a tight roll. Place the rolls into the loaf pan tightly.

Cover the dough and let it proof overnight (for 8-9 hours) at 70-72F /20-22C until it doubles in volume.

Day 3: At 7 am, preheat the oven to 375F. Bake the bread for 15 min, lower temperature to 350F, bake for another 12-14 min until golden brown.

While bread is baking, prepare shiny glaze by mixing 1 tbs of honey and 1 tbs of water.

Remove bread from the oven, spread the shiny glaze on top while still hot. Let cool and enjoy.