Low Sodium Soft Milk Buns
Discover the ultimate recipe for Low Sodium Soft Milk Buns that delivers irresistible fluffiness without compromising flavor or health. These tender buns are perfect for those seeking to reduce their sodium intake while still enjoying homemade bread at its finest. Made with lukewarm whole milk, unsalted butter, and a low-sodium instant yeast, this recipe ensures a velvety, pillowy texture with a subtly sweet taste, thanks to a touch of sugar. With just 90 minutes of prep time, these buns come together beautifully, featuring two gentle rises for the ultimate soft interior. Ideal for breakfast, snacks, or pairing with low-sodium dishes, they can be enjoyed plain, topped with unsalted butter, or brushed with milk for a golden, glossy finish. Perfectly fluffy and easy to bake, these Low Sodium Soft Milk Buns are a must-try addition to your recipe repertoire!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast (low-sodium)
- 3 tablespoons Granulated sugar
- 0.25 teaspoons Salt (optional, low-sodium alternative)
- 1 cup Whole milk (lukewarm)
- 4 tablespoons Unsalted butter (softened)
- 1 large Egg
- 0.25 cup Water (lukewarm)
- 2 tablespoons Milk (for brushing, optional)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the flour, instant yeast, sugar, and optional salt if using. Mix briefly to combine.
In a separate small bowl, whisk together the lukewarm milk, lukewarm water, and egg. Pour this mixture into the dry ingredients.
Using a stand mixer fitted with a dough hook (or your hands), knead the mixture on low speed while gradually adding the softened butter, one tablespoon at a time. Continue kneading for 8-10 minutes or until the dough is smooth and slightly sticky. If kneading by hand, it may take 12-15 minutes.
Form the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until the dough doubles in size.
Punch down the dough to remove air bubbles. Divide it into 12 equal pieces (about 60-65 grams each) and shape them into balls. Place them onto a greased or parchment-lined baking tray, leaving a little space between each for expansion.
Cover the dough balls loosely with a towel or plastic wrap and let them rise again for 30-40 minutes until puffy and nearly doubled in size.
Preheat your oven to 350°F (175°C). If desired, brush the tops of the buns with a little milk for a glossy finish.
Bake the buns for 18-20 minutes or until lightly golden brown on top. Remove from the oven and let them cool slightly on a wire rack before serving.
Enjoy these buns plain, with a spread of unsalted butter, or use them to accompany your favorite low-sodium dishes.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 375.8 g | 137% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 52.1 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 411 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 979 mg | 21% | |
*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.
