King Arthur Flour, a Vermont baking company, perfected the Hokkaido milk bread recipe. Good bread knows no borders.
The Tangzhong roux keeps the bread soft for at least two days. A pan of eight buns has not lasted more than two days at my house, so I couldn't tell you what happens by day three.
In case there exists a person who eats white bread and cares about nutrition facts, see the label to the right. Make your own labels here!