Asian bread-my go-to recipe

Put the yeast into the milk and let it sit for 5 minutes.
Combine flour, sugar in mixing bowl. Add in milk yeast mixture, egg.
Use a dough hook and combine the mixture on medium low
Once the dough has come together, add in the room temperature butter and salt. Turn the standing mixer on medium high
Once the butter and salt is all combined, can grab a piece of the dough and see if you can stretch it very thinly without breaking. If you can stretch it to be thin as a window pane then it's done.
Place the bowl with the dough somewhere warm to proof for 1 hour. I used my oven proofing feature with a bowl of warm water.
Once the dough has doubled in size, take it out of the bowl onto a floured surface. Deflate the air inside and divide them into 12-14 pieces
Roll them into a ball, cover and let it rest. Resting helps to relax the gluten and make it easier to manipulate without shrinking.

Roll the dough flat and fill any fillings you like. I like doing red bean or curry beef filling. I also do a coconut butter. (For the coconut butter, I roll into a log and I cut open the log. I then twist it so it becomes a twisted coconut bun.
Once the bread is all filled, cover and let it proof for another 45 minutes. Then brush the top of the bread with the remaining egg mixture.
Preheat the oven to 350℉ on convection mode. Bake the bread for 25 minutes or until golden brown.
Let it cool and enjoy right away or place it into ziploc bag and store in the fridge. It's good up to 1 week or 1 month in the freezer.