Hokkaido Milk Bread is the softest bread you would ever eat. It uses a Roux which is called Tangzhong. This method was perfected in Asian countries. For more about this click here for more about Tangzhong method
This recipes I founded at http://www.roshniskitchen.com.
For The Tangzhong (Roux) - use half of this
All Purpose Flour 1/3 cup
Milk 1/2 cup
Water 1/2 cup
For The Dough
All Purpose Flour 2.5 cup
Sugar 3 tbsp
Salt 1 tsp
Milk Powder 2 tbsp
Fast Acting Instant Yeast 2 tsp
Milk 1/2 cup
Cream 1/8 cup
Tangzhong 1/3 cup tangzhong (use half of the tangzhong from above)
Unsalted butter (room temperature) 25gm
Milk to brush on top
