Combine milk and flour in a small pan, whisk together till there are no lumps.
Heat over low heat whisking constantly for 3-5 minutes until thickened.
Scrape it out of the pan and cool completely in the bowl you plan to mix your dough in.
This can be made ahead and refrigerated, bring up to room temperature before use.
Mix the cooled tangzhong and all of the bread ingredients together, knead for 7-10 minutes till smooth.
Lightly grease a bowl and roll the dough around so it gets a light coating of oil as well. Cover with a towel and rest for 90 minutes in a warm spot.
To shape the dough, you cold plop it into a loaf pan and call it a day, but the more traditional way is to divide the dough into three for four portions.
Flatten each piece into a long rectangle the width of the loaf pan and roll up into a spiral from the short end, place them into a greased loaf pan, one next to another.
Let rise for 60 to 90 minutes until it reaches the top of the loaf pan.
Bake at 350F for 40 minutes or until an internal temperature reads 190F.