High Protein Soft Milk Buns
Elevate your baking game with these High Protein Soft Milk Buns, a perfect balance of fluffy texture and nutritional goodness. Made with high-protein bread flour and unflavored whey protein powder, these tender buns not only deliver on taste but also provide a protein-packed punch, making them ideal for fitness enthusiasts and the health-conscious alike. The recipe features simple ingredients like warm whole milk, eggs, and butter to create a deliciously rich and soft dough that rises to pillowy perfection. Brushed with a glossy egg wash before baking, these golden milk buns are versatile enough for any meal—whether served on their own, with butter, or as the base for hearty sandwiches. Ready in less than an hour, these buns are a delightful way to enjoy homemade bread while staying true to your nutritional goals.
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Recipe Information
Ingredients
- 350 g High-protein bread flour
- 30 g Whey protein powder (unflavored)
- 7 g Instant yeast
- 50 g Granulated sugar
- 5 g Salt
- 200 ml Whole milk
- 1 large Egg
- 50 g Unsalted butter
- 1 large Egg (for egg wash)
- 15 ml Milk (for egg wash)
Instructions
In a large mixing bowl, combine the bread flour, whey protein powder, instant yeast, sugar, and salt. Stir until evenly mixed.
Warm the milk to lukewarm (about 37°C or 98°F) and add it to the dry ingredients. Add the egg as well.
Mix the ingredients using a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
Add the unsalted butter, softened to room temperature, to the dough. Knead for 8-10 minutes by hand or 5-7 minutes in a stand mixer until the dough becomes smooth and elastic.
Shape the dough into a ball, place it in a lightly greased bowl, and cover it with plastic wrap or a clean kitchen towel. Let it proof in a warm spot for 1 hour or until it doubles in size.
Punch down the dough to release air. Divide it into 8 equal portions (about 70-75g each). Shape each portion into a ball.
Place the dough balls on a baking tray lined with parchment paper, leaving enough space between them to expand. Cover loosely with plastic wrap or a damp cloth, and allow them to rise for another 30-40 minutes until puffed up.
Preheat the oven to 180°C (350°F).
Prepare the egg wash by whisking together 1 egg and 15ml of milk. Gently brush the tops of the buns with the egg wash for a shiny finish.
Bake the buns in the preheated oven for 15-18 minutes, or until golden brown on top.
Remove the buns from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 63.7 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 542 mg | 42% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
