Delicate, pillowy buns enriched with milk for a tender crumb. Slightly sweet, buttery, and perfect for breakfast or snacks. Enjoy them plain, with jam, or as sliders for savory fillings.
Explanation
Milk buns are a type of enriched bread made with milk, butter, and sometimes eggs, which give them a soft, fluffy texture and a subtle sweetness. The dough is kneaded until smooth, allowed to rise, and then baked until golden brown. These buns are versatile—great on their own, with spreads, or used as sandwich rolls. The secret lies in proper kneading and proofing, which develops gluten and traps air for that cloud-like softness.
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 2 hours (including rising) Servings: 12 buns
Ingredients
- 3 cups all-purpose flour
- 1 cup warm milk
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 3 tablespoons butter (softened)
- 1 egg (optional, for richer dough)
- Extra milk or butter (for brushing tops)
Products for Using in Recipe
- Use whole milk for richer flavor and softness.
- Unsalted butter ensures you control the salt level.
- A stand mixer with dough hook makes kneading easier, but hand-kneading works too.
- Bread flour can be substituted for extra chewiness.
Instructions
- Activate yeast: Mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- Make dough: In a large bowl, combine flour, salt, butter, and egg. Add yeast mixture and knead until smooth (10 minutes by hand or 5 minutes with mixer).
- First rise: Cover and let dough rise for 1 hour until doubled in size.
- Shape buns: Punch down dough, divide into 12 equal pieces, and shape into balls. Place on a greased baking tray.
- Second rise: Cover and let rise for 30–40 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Brush tops with milk or melted butter. Bake for 18–20 minutes until golden brown.
- Cool & serve: Let cool slightly, then enjoy warm with butter, jam, or savory fillings.