For the Tangzhong: Mix the flour and water together until there aren't any lumps. Cook the mixture, stirring constantly, until the mixture thickens and registers 65C (150F) on your thermometer. If like me you don't have a thermometer, then cook until the thick mixture forms "lines" when stirred with the spoon or whisk. Remove from the heat immediately and let it cool to room temperature before using it. If not using immediately, refrigerate the Tangzhong till required but bring it to room temperature before you use it. It should keep for 2 to 3 days but discard it if it turns gray in colour.

For the Bread Knots: You can knead the dough by hand or machine but since the dough is a bit sticky, using a machine makes the work easier. Put all the ingredients for the bread except the butter but including the tangzhong into the bowl of your machine. Knead into a dough. Add the butter to the dough and knead some more until the dough is smooth and very elastic and still a bit sticky to touch.

Place the dough into an oiled bowl, cover, and let it rise until doubled. This should take about an hour.

Take the dough out and gently deflate it. If you prefer to shape it into dough please see my Hokkaido Milk Loaf post for instructions. If you’re making Knots or other shaped rolls, divide the dough into 12 equal portions. Using you fingers and palms, shape each portion into a uniform “rope” about 6” or 7” long. Fashion into a knot and place on lightly greased or parchment lined baking sheets leaving a couple of inches between them.

Loosely cover the shaped knots/ rolls and let them rise for about 45 minutes. Brush the tops with milk and let them bake at 180C (350F) for about 25 to 30 minutes until they’re cooked and golden brown in colour. Let them cool completely on a wire rack.