Soft Japanese Milk Bread

Instructions

1. In a small size bowl, pour water and milk and add the dry yeast: mix until dissolves.
2. In a big size bowl mix the dry ingredients: flour, salt and sugar.
3. In the yeast mix add beaten egg and melted butter and mix.
4. Add the yeast mix to the flour mix and combine with a spatula until well combined and get a little sticky dough (not too wet)*
5. Sprinkle with a little flour (not use too much flour!) a surface and knead the dough for 10 minutes and make it round. You'll get a soft, smooth, elastic and not sticky dough.
6. Put the dough in a greased big size bowl, cover with plastic wrap and let it rise in a warm place** until double in size (about 1 1/2 - 2 hours).
7. Divide the dough into 12 pieces and make them round. Cover the balls with plastic wrap, with a kitchen towel and let them rest for 15 minutes.
8. After resting, flat the balls, round and smooth the surface until get a round smooth ball.
9. Place them in a pan 11x7 inch (28x18 cm)*** lined with parchment paper and greased. Cover with plastic wrap and let it rise in a warm place until double in size (about 1 1/2 hour).
10. Brush with beaten egg, add the cubed butter on top and bake in preheated oven at 390° F (200° C) for about 15 minutes or until browned.