Milk buns recipe

Milk Buns are soft, slightly sweet, and buttery rolls that are perfect for sandwiches, burgers, or just enjoying with a little butter. They have a delicate crumb and a slightly sweet flavor that comes from the milk and sugar in the dough. Here’s a simple and delicious recipe to make these fluffy milk buns!

Milk Buns Recipe

Ingredients:

• 3/4 cup (180 ml) warm milk (about 110°F / 45°C)

• 1/4 cup (60 ml) warm water

• 2 tablespoons sugar

• 2 teaspoons active dry yeast

• 3 cups (360g) all-purpose flour

• 1/2 teaspoon salt

• 2 tablespoons butter, softened

• 1 egg (for the dough)

• 1 egg (for egg wash, optional)

• 1 tablespoon milk (for egg wash, optional)

Instructions:

1. Activate the Yeast:

   • In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast on top and stir gently. Let it sit for about 5-10 minutes until the mixture is frothy and bubbly, indicating the yeast is active.

2. Make the Dough:

   • In a large mixing bowl, combine the flour and salt.

   • Add the yeast mixture, butter, and the egg. Stir everything together until a dough forms.

   • Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook on low speed for about 5-7 minutes.

3. First Rise (Bulk Fermentation):

   • Place the dough in a lightly oiled bowl, turning it so it’s coated with oil. Cover the bowl with a damp towel or plastic wrap.

   • Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

4. Shape the Buns:

   • After the dough has risen, punch it down gently to release the air.

   • Divide the dough into 8-10 equal portions, depending on how big you want the buns. Roll each portion into a smooth ball by tucking the edges underneath and pinching them together at the bottom.

   • Place the shaped dough balls on a baking sheet lined with parchment paper or a lightly greased baking dish. Make sure they are close together but not touching.

5. Second Rise (Proofing):

   • Cover the buns with a clean kitchen towel or plastic wrap and let them rise for another 30-45 minutes, or until they puff up and touch each other.

6. Preheat the Oven:

   • Preheat your oven to 375°F (190°C) while the buns are proofing.

7. Egg Wash (Optional):

   • For a golden, shiny crust, you can brush the tops of the buns with an egg wash. To make the egg wash, beat one egg with 1 tablespoon of milk, and gently brush the mixture over the tops of the buns just before baking.

8. Bake the Buns:

   • Place the buns in the preheated oven and bake for 15-20 minutes, or until they are golden brown on top. You can tap the bottom of one of the buns to check for doneness; it should sound hollow.

9. Cool:

   • Remove the buns from the oven and let them cool on a wire rack for a few minutes before serving. They are best enjoyed fresh but can be stored in an airtight container for 2-3 days.

Tips for Milk Buns:

• Butter: For a richer flavor, you can use unsalted butter, but if you prefer a slightly less buttery taste, feel free to use a smaller amount.

• Milk: You can also use whole milk for a richer flavor, or substitute with any other milk of your choice, like oat or almond milk, though it may change the flavor and texture slightly.

• Storage: These milk buns are soft and will stay fresh for a couple of days if stored in an airtight container. You can also freeze them for longer storage—just wrap them well and reheat before serving.

These Milk Buns are perfect for burgers, sandwiches, or just enjoying with a little jam and butter. The soft, pillowy texture makes them irresistible!