Soft and Fluffy Milk Buns Recipe

by

Soft and Fluffy Milk Buns Recipe

Introduction

These milk buns are incredibly soft, light, and have a subtle buttery aroma that fills the entire kitchen. They are perfect for any meal, whether as a side or a base for sandwiches. Here’s how you can make them at home with ease.

Why I Love Making These Milk Buns

  • Incredible Softness: The combination of milk and butter creates a delicate, melt-in-your-mouth texture.
  • Visually Stunning: They rise beautifully and have a perfectly golden dome.
  • Beginner-Friendly: This is a straightforward recipe even for first-time bakers.
  • Versatile: Use them as dinner rolls, burger buns, or sandwich sliders.
  • Stay Fresh Longer: They remain soft for days when stored in an airtight container.

Ingredients

  • 1 cup warm milk
  • 2 tablespoons sugar
  • 2 ¼ teaspoons active dry yeast
  • 6 cups all-purpose flour
  • ½ cup unsalted butter, melted
  • 1 ½ teaspoons salt
  • 1 egg, beaten (for egg wash)

Directions

1. Activate the Yeast

  • Combine warm milk, sugar, and yeast in a large mixing bowl.
  • Let sit for 5 to 10 minutes until frothy, signaling the yeast is ready.

2. Build the Dough

  • Add flour, melted butter, and salt into the yeast mixture.
  • Stir until a shaggy dough forms, then transfer it to a floured surface.

3. Knead and Rise

  • Knead the dough for 5 to 7 minutes until smooth and elastic.
  • Place in a greased bowl, cover with a damp towel, and let rise for about 1 hour or until doubled in size.

4. Shape the Buns

  • Punch down the dough and divide it into 12 to 15 equal pieces.
  • Shape each piece into a round bun and place on a parchment-lined baking sheet.

5. Final Proof

  • Cover the buns with a damp towel and let them rise for another 30 minutes.

6. Bake to Golden Perfection

  • Preheat the oven to 375°F (190°C).
  • Brush each bun with a beaten egg for a golden, glossy finish.
  • Bake for 15 to 20 minutes, or until the tops are beautifully browned.

7. Cool and Serve

  • Let the buns cool slightly before serving. Enjoy them warm, plain, or filled with anything from sweet jam to savory cheese and ham.

Chef’s Notes and Baking Tips

  • Warm Milk: Use milk at 100-110°F. Too hot will kill the yeast.
  • Don’t Skip the Egg Wash: It gives a glossy finish and seals in moisture.
  • Flour Type Matters: Use all-purpose flour for a tender bun, or bread flour for more chew.
  • Humidity: Letting the dough rise in a warm, slightly humid spot speeds up fermentation.

Customization Ideas

  • Add Toppings: Sprinkle sesame seeds, poppy seeds, or flaky sea salt before baking.
  • Sweeten the Deal: Add vanilla extract and extra sugar to the dough for a sweeter version.
  • Shape Variations: Shape them into mini buns or a braided loaf for an elegant presentation.
  • Flavor Add-ins: Add garlic, herbs, or cheese for a savory twist.

Perfect Pairings for Milk Buns

These soft, pillowy buns pair wonderfully with many dishes:

  • Crispy Chicken: The soft buns complement the crunchy chicken perfectly.
  • Cowboy Soup: Perfect as a side to soak up all that rich soup.
  • Mini Sandwiches: Fill with cold cuts, cheese, or roasted veggies for a satisfying lunch.

Make Ahead and Meal Prep

  • Freezer-Friendly: After baking, cool and freeze in airtight bags. Reheat at 350°F for 8-10 minutes for freshly baked taste.
  • Dough in Advance: Refrigerate the dough overnight after the first rise, then shape, rise, and bake the next day.

Calories and Nutrition (Per Bun)

  • Calories: 250
  • Carbs: 45g
  • Protein: 6g
  • Fat: 8g

 

Leave a Comment