I think of this as a scallion pancake in bread form. I’ve been making milk bread, which utilizes tangzhong, a milk and flour roux that is the foundation for the soft texture of this bread, for years with a variety of riffs: furikake milk bread, sambal-tinted milk bread, even cinnamon rolls. I came across this particular combination by accident one day. I was making scallion pancakes and had extra filling, so I tossed it in this dough and came up with this delicious combination of fluffy milk bread and fragrant scallions. The browning of butter is an extra step that adds nuttiness and depth, which melds perfectly with the fragrance of toasted scallions. I tend to measure with a kitchen scale for accuracy, but I’ve provided measurements in cups as well.