Soft Milk Buns
Indulge in the pillowy perfection of Soft Milk Buns, a delightful homemade treat that’s perfect for breakfast, brunch, or snacking. These buns are irresistibly tender and fluffy, thanks to the enriching combination of whole milk, butter, and egg, creating a soft and velvety texture. With a slightly sweet flavor profile enhanced by granulated sugar and a golden, glossy finish from the egg wash, these buns are as beautiful as they are delicious. The step-by-step process includes kneading for the ideal dough elasticity and two restful rises for that signature airy softness. Whether enjoyed warm with butter or paired with your favorite spreads, these milk buns are a baked goods staple that will elevate any occasion. Easy to make and ideal for sharing, this recipe is sure to delight family and friends alike!
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 250 milliliters Whole milk
- 50 grams Unsalted butter
- 50 grams Granulated sugar
- 7 grams Salt
- 7 grams Dry yeast
- 1 large Egg
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a small saucepan over low heat, combine the milk and butter, heating until the butter is just melted. Remove from heat and allow to cool until lukewarm.
In a large mixing bowl, combine the flour, sugar, and salt.
In a separate small bowl, sprinkle the yeast over the lukewarm milk mixture and let sit for about 5 minutes until frothy.
Pour the yeast mixture into the flour mixture and add the egg. Mix until a sticky dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic. Add a bit more flour if the dough is too sticky.
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for approximately 1 hour, or until doubled in size.
Once risen, punch down the dough and divide it into 10 equal pieces. Shape each piece into a smooth ball.
Place the balls onto a baking sheet lined with parchment paper, making sure they are spaced out to allow room for rising.
Cover the dough balls with a damp cloth and let them rise again for about 30 minutes, or until doubled in size.
Preheat your oven to 180°C (350°F).
In a small bowl, whisk together the egg and tablespoon of water for the egg wash.
Brush the tops of the buns lightly with the egg wash.
Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Let the buns cool on a wire rack before serving.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 409.3 g | 149% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 64.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 445 mg | 34% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1160 mg | 25% | |
*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.
