Soft Milk Bread Buns
Soft Milk Bread Buns are the ultimate dinner rolls. They are incredibly fluffy inside with a delicate golden crust outside, and they stay soft for days. Whether you are hosting a holiday meal or preparing a cozy weeknight dinner, these buns bring warmth and comfort to any table. They smell amazing as they bake and pair well with savory dishes, soups, or even a generous smear of butter and honey. Once you learn this method, you will want to bake them again and again.
Soft Milk Bread Buns
These buns get their signature texture from a simple technique called tangzhong, which creates a smooth paste that helps the dough hold moisture and rise beautifully. The result is a bun that feels cloud-soft and bakes into perfect pull-apart rolls every single time.
Ingredients Needed to Make Soft Milk Bread Buns
Tangzhong~
- 4 Tbsp (60g) whole milk
- 2 Tbsp (27g) water
- 2 Tbsp (20g) bread flour
Milk Bread Dough~
- 165 grams of whole milk
- 100 grams of heavy cream
- 1 egg
- 40 grams of sugar
- 475 grams of bread flour
- 3 grams of dried instant yeast
- 8 grams of fine sea salt
- 3 tablespoons of softened butter
- 1 egg beaten for an egg wash
Notes for Success~
✔️ Make sure the tangzhong cools slightly before adding it to the dough mixture.
✔️ Use room temperature ingredients for a smooth dough and even rise.
✔️ Knead until elastic: Proper gluten development gives the buns their signature fluffy texture. I recommend using a stand mixer.
✔️ Allow enough rising time: Soft buns depend on a full first and second rise.
✔️ Bake until lightly golden: Overbaking will dry the buns, while a golden top keeps them soft and tender.
🍽️ How to Serve
- With Dinner: Serve warm with butter alongside hearty meals like Spicy Beef Chili, Roasted Chicken, or Braised Short Ribs.
- For Sandwiches: Slice them and layer with Turkey, Chicken Salad, or roasted vegetables for the perfect mini sandwich.
- As Breakfast Buns: Enjoy with jam, honey, or cinnamon sugar for a comforting morning treat.
- For Holiday Meals: These rolls fit beautifully on Holiday tables and pair perfectly with Brown Butter Mashed Potatoes
Give these Soft Milk Bread Buns a try and enjoy the satisfaction of pulling apart fresh, homemade buns.
Soft Milk Bread Buns
Ingredients
Tangzhong
- 4 tablespoons whole milk
- 2 tablespoons water
- 2 tablespoons bread flour
Milk Bread Dough
- 165 grams whole milk
- 100 grams heavy cream
- 1 egg
- 40 grams sugar
- 475 grams bread flour
- 3 grams dried instant yeast
- 8 grams fine sea salt
- 3 tablespoons softened butter
- 1 egg beaten for an egg wash
Instructions
- Make the tangzhong: In a small pot, whisk together the whole milk, water, and bread flour. Cook over medium heat, stirring constantly, until it thickens into a smooth paste. Remove from heat and let it cool slightly.4 tablespoons whole milk, 2 tablespoons water, 2 tablespoons bread flour
- Start the dough: In a stand mixer with the dough attechment, add the whole milk, heavy cream, egg, sugar, and the cooled tangzhong. Sprinkle in the bread flour, instant yeast, and sea salt. Mix on low speed until a dough forms.165 grams whole milk, 100 grams heavy cream, 1 egg, 40 grams sugar, 475 grams bread flour, 3 grams dried instant yeast, 8 grams fine sea salt, 3 tablespoons softened butter
- Knead: Add the softened butter and mix on medium speed until the dough becomes smooth, elastic, and slightly tacky. This will take 10- 15 minutes.
- First rise: Cover the dough and let it rise in a warm place until doubled in size. About 1 to 2 hours.
- Shape the buns: Punch down the dough and divide it into 12 equal portions, about 75 grams each. Roll each portion into a smooth ball and place them in a 9×9 square or circular baking pan.
- Second rise: Cover and let the buns rise again until puffy and touching. 1 to 1.5 hours.
- Bake: Preheat the oven to 400 degrees. Brush the tops with milk or egg wash and bake for 15 minutes covered and uncovered for 10-15 minutes.
- Serve: Cool slightly before serving warm.1 egg beaten for an egg wash
Notes
✔️ Use room temperature ingredients for a smooth dough and even rise.
✔️ Knead until elastic: Proper gluten development gives the buns their signature fluffy texture. I recommend using a stand mixer for this.
✔️ Allow enough rising time: Soft buns depend on a full first and second rise.
✔️ Bake until lightly golden: Overbaking will dry the buns, while a golden top keeps them soft and tender.
