Crisis dissolved: Hokkaido IS milk bread. It's the tangzhong milk bread - milk, milk powder and the cooked flour-milk paste in one dough - which in Japan goes by shokupan. "Hokkaido milk bread" on your menu is both accurate and better marketing than either word alone.
And yes, that's exactly the sando bread. Those impossibly neat Instagram sandos - tamago, katsu, fruit-and-cream - are built on precisely this loaf. The fine cottony crumb is WHY sando fillings sit so cleanly between the slices: no big holes for cream to escape through, soft enough to bite clean, sturdy enough to hold a cutlet. Trim the crusts, cut thick, and your milk bread is doing its most photogenic work.
Sell it as milk bread, upsell it as sando bread. One dough, two menus 🍞
