Pictures to come!

Ingredients
For Tangzhong
3 Tbsp. water
3 Tbsp. milk (I used 2% milkfat)
2 Tbsp. all purpose or bread flour (14g)

For Bread
2/3 Cup evaporated milk
4 Tbsp. melted butter (60g)
1/4 Cup honey (85g)
1 Egg
2 1/4 Cups all purpose or bread flour (300g)
1 tsp. salt
1 Tbsp. instant yeast

Note: gram measurements are based on bread flour. If using all purpose flour it is okay to be a few grams below the weight written.

Instructions
Making the Tangzhong
On medium heat, in a small sauce pan heat water, milk, and flour until the flour begins to integrate in to the liquid. Using a whisk stir the mixture while continuing to heat until it forms a paste like consistency. Remove from heat and continue stirring for one minute to ensure it does not stick to the pan.

Make Honey Butter
Melt butter in a microwave or in a small saucepan on the stove. Once the butter is melted, combine the butter and honey. Heat further if needed to keep mixture liquid.

Combine
Add all ingredients to bread machine in order specified by the manufacturer, adding the Tangzhong with the wet ingredients.

If your bread machine has a white bread or light crust setting select those.
If your bread machine has a rapid yeast setting select that.

Wait for the ding and enjoy.