• In a saucepan, heat the milk over low heat. Stirring frequently, bring the milk up to 75° to 80° F with a candy therometer inserted into the liquidl but not against the pan. Remove from the heat.
• Pour the warm milk into the bowl of a stand mixer set with the dough hook and add the yeast, salt, flour, and sugar. Mix on the lowest speed just until all the ingredients have come together, about 4 minutes. Increase the speed to the second-lowest setting and add the softened butter. Mix until thoroughly combined, 8 to 10 minutes until the dough is strong enough gor you to grab a small piece of it and stretch it out until appears almost translucent (aka the windowpane test).
• Transfer the to a large bowl and cover tightly with plastic. Chill in the refrigerator for atleast 6 hours, or up to 2 days.
• When you are ready to bake, preheat the oven to 350°F.
• To make the buns, slick your work surface with a little oil or spray. Cut and portion the dough into 12 even portions. Roll the dough portions into balls, making a circular motion with your palms.
• Set the buns at least 4 inches apart on a greased sheet of parchment paper on a sheet pan. Cover loosely with plastic wrap or a flour-dusted cloth or towel and let sit at room temp until they have doubled in size, about 1 hour. Bake for 12 minutes and check the buns; if golden brown on top and it a toothpick inserted into the center of one comes out clean, remove from the oven. If they need more time keep a close watch and check in again every 5 minutes.
• Remove from the oven and let cool on a rack for several minutes before serving.
• Now to make the breakfast sandwich. I whipped up some eggs and then poured it into a pan. I folded some cheddar cheese into it and then removed from heat. Toast up the milk buns and add the ginger sauce to both buns. Top with bacon and enjoy!

Make the Ginger Deluxe Sauce:

• In the bowl of a food processor, place the ginger, scallions, and garlic and pulse several times, stopping to scrape down the sides, until the mixture is very finely chopped. Add the mayonnaise, ketchup, pepper, paprika, mustard powder, garlic salt, fermented bean curd, Worcestershire, and salt and/or MSG (if using) and blend. Taste for seasoning, adding extra salt and MSG, if desired. Store the sauce covered in the refrigerator for up to 1 week.