Asian Water Roux White Bread

Bring 1/2 cup water to a boil in a small saucepan. Add butter and 1 tablespoon sugar; stir until sugar is dissolved. Place 1 cup flour in a heatproof bowl. Pour boiling water mixture over flour and whisk until a smooth paste. Cover the bowl with plastic wrap and refrigerate water roux for 8 hours to overnight.

The next day, bring water roux to room temperature. Stir together 3/4 cup warm water and yeast in the bowl of an electric stand mixer; let stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups flour, 1/3 cup sugar, dry milk powder, salt, and egg. Scoop all of the water roux by spoonfuls into the bowl and let the machine knead dough on low speed until thoroughly combined, about 2 minutes. Increase the mixer speed to medium and knead until dough is soft and smooth, about 8 minutes.

Turn dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled in size, about 1 hour.

Grease two 8x4-inch loaf pans.

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

Preheat the oven to 350 degrees F (175 degrees C).

Bake loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove from the pans and brush loaves with melted butter while still warm.