1)
For first-timers: If this is the first time you are making the bread, add only 80 grams of milk instead of 125 grams. This is because different brands of bread flour absorbs liquid differently. Add more milk after mixing in the butter if the dough is dry.
2)
Scalding the milk: Heat the milk to a simmer, stirring frequently to prevent a skin from forming on the top, then let cool until it's warm or at room temperature before using. Some milk has a type of protein which inhibits yeast rise. Hence it's best to heat the milk to denature (sort of kill) the protein before using.
3)
Overnight: You can let the dough proof overnight in the refrigerator. Just wrap the bowl with a clingwrap and stash it in the refrigerator.
4) The recipe makes about 700 to 750 grams of bread dough. If you don't want to use all at one go, take the amount of dough you don't plan to use, wrap tightly with clingwrap and store in the refrigerator. Use within 2 or 3 days.
5) Recipe adapted from Christine's
Hong Kong Sausage Rolls