Silky Asian Water Roux White Bread

Heat 1/2 cup of water in a small saucepan over high heat until it reaches boiling point. Add 1 tablespoon of butter and sugar, stirring constantly until the sugar has fully incorporated into the mixture. Place 1 cup of flour in a heat-resistant bowl and slowly pour in the boiling water mixture, whisking until you achieve a smooth, even paste. Cover the bowl with plastic wrap and refrigerate the water roux for 8 hours or overnight.

The next day, bring the chilled water roux to room temperature. In a separate bowl of an electric stand mixer, combine 3/4 cup of warm water and yeast. Allow the mixture to rest for 5-10 minutes, or until a creamy layer of foam forms on the surface. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg to the bowl. Using a spoon, gently fold in the water roux until it's fully incorporated into the dough.

Increase the mixer speed to medium and knead the dough on low speed until it's thoroughly combined, about 2 minutes. Gradually increase the mixer speed to medium and continue kneading until the dough is soft, smooth, and elastic, about 8 minutes.

Transfer the dough to a greased bowl, cover it lightly with a cloth, and let it rise in a warm environment until it has doubled in size, approximately 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.

Punch down the dough and transfer it to a floured work surface. Divide the dough in half and shape each piece into a loaf shape. Place the loaves into the prepared pans, cover them lightly with a cloth, and let them rise until they have doubled in size again, about 1 hour.

Bake the loaves in a preheated oven at 350 degrees F (175 degrees C) for 30-40 minutes, or until the tops are lightly golden brown. Remove the loaves from the pans and brush them with melted butter while they're still warm.