How To Make Milk Buns

Japanese Milk Buns are well-known for their unique, milky flavor as well as their soft, melt-in-your-mouth texture, which makes them ideal for snacking. These soft dinner rolls are fantastic with any type of jam or spread, but they’re also great on their own, too. Recipe may be printed by clicking here. Okay, I’ll admit that it was difficult for me to lift a finger and make these Japanese Milk Buns last week. But I did it. As it happens, I had just returned from a three-week holiday in the Philippines, and I had the distinct impression that a part of me was still there, breathing in the fresh morning air and being surrounded by the rush and bustle of my family.

I’m missing my family.

Because they remind me of the lengthy journey back and forth, I chose to bake these Japanese Milk Buns.

During one of our lengthy layovers, I happened to notice these, which were wrapped extremely attractively in threes and glistened with sugar crystals on top.

• I was able to break free from my homesickness rut, and here we are!
• Oh my goodness, there are so many delectable treats that I’ve missed out on!
• If only I had the opportunity to sample each and every flavor available at the stand.
• But first and foremost, we have these fluffy and delectable buns that are beloved across Asia.
• These buns will quickly become your favorite bread to bake since they are milkier and tastier than a traditional dinner roll.

Japanese Milk Buns: The Process

The preparation of milk buns begins with atangzhongor, a starter. Simply combining water, milk, and flour and cooking it until it forms a paste is all that is required for this dish. After it has cooled, we will combine it with the remainder of the dough ingredients.

Making the Dough and Kneading

With the exception of one ingredient, the dough components for milk buns are simple and ubiquitous. That item is milk powder. My family and I use Nido whole milk powder since it’s what we have on hand. Otherwise, baker’s dried milk is readily accessible, and skim powdered milk can also suffice in this situation. Simply combine the dough ingredients with the tangzhong in a large mixing bowl until well combined.

Make use of a large wooden spoon to moisten the dry ingredients, and after the dough has gathered into a shaggy mass, turn it out onto a floured surface to finish cooking. Using your hands, knead the dough until it is elastic and smooth.

Characteristics of an Adequately Kneaded Dough:

• The dough will change from being shaggy to being smooth
• It will be elastic and will be able to be stretched thinly. One of my favorite methods for testing this is to use the window pane approach. Make a small indentation in the dough with your finger, and the dough should fill the indentation in a few seconds by rising again.

Making bread was a lot of fun, and I really loved kneading it by hand. Something about the process soothes me, and the finished result makes me feel quite satisfied. And, of course, you will be rewarded with a delightful scent filling your house as well as a plate of soft, warm buns. How absolutely gorgeous is that? (This recipe was revised on March 15, 2021 to reflect a minor modification to the original recipe.)

Japanese Milk Buns

Traditionally made in Japan, Japanese Milk Buns are soft and delicious dinner buns that are great to eat on their own or with a dollop of butter. Preparation time: 2 hours and 50 minutes Preparation time: 20 minutes Time allotted: 3 hours and 10 minutes Servings9pieces Calories231kcal Authorsanna

For the Starter (Tangzhong)

• 1 tablespoon active dry yeast
• 1/2 cup whole milk heated at 105-115 degrees Fahrenheit
• 2 tablespoons whole milk powder
• 1/4 cup sugar
• 1 teaspoon salt
• 1 big egg
• 1/4 cup unsalted butter melted
• 2 1/2 cups all purpose flour
• 1 tablespoon milk for brushing over the buns

Make the Tangzhong

1. In a small saucepan, whisk together the milk, water, and flour until the mixture is lump-free. Cook over low heat, stirring constantly, until the mixture has thickened into a paste-like consistency. Transfer to a small mixing bowl and set aside to cool

Make the Dough

1. Add the heated milk to a large mixing bowl and stir well. Sprinkle the yeast and approximately 1 teaspoon of the sugar on top of the batter. Allow this mixture to settle for approximately 5 minutes, or until the yeast has begun to froth. Combine the sugar, milk powder, butter, egg, salt, and tangzhong after it has been allowed to cool. Make use of a large wooden spoon to thoroughly combine all of the ingredients. Stir in the flour until it is well incorporated into the remainder of the mixture. In a well-floured surface, flip the dough over and repeat the process until the dough is smooth and elastic. Knead the dough until it’s smooth, elastic, and soft, then set it aside. Form the dough into a ball and set it in a basin that has been lightly oiled. Cover the bowl and let the dough to rise for 60-90 minutes, or until it has risen to the desired puffiness. Divide the dough into nine equal sections and roll each one into a ball before placing them in a prepared 9-inch baking pan. Cover the rolls and allow them to rise for another 50 minutes. Preheat the oven to 350 degrees Fahrenheit. Bake at 350 degrees for 15-17 minutes, or until the tops of the rolls are golden brown, brushing the tops with milk. Warm the dish before serving. Leftovers can be kept at room temperature for up to 2 days if they are placed in a firmly sealed container.

Nutritional Values Portion Size of Japanese Milk BunsAmount Per Serving (1 piece) Calories231 Calories from fat account for 63 percent of the daily recommended intake. 7g11 percent of total fat 4g25 percent of total fat Cholesterol 37mg 12 percent of the sodium (282mg) The sodium content is 12 percent, the potassium content is 104 mg, the carbohydrates content is 35 grams, the fiber content is 1 gram, the sugar content is 7 grams, and the protein content is 6 grams. Vitamin A235IU5 percent (12 percent Vitamin A235IU5 percent) Vitamin C0.2mg0 percent (ascorbic acid) The calcium content is 46 mg/5 percent iron is 1.8 mg *10 percent of the total A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

• Milk Bread is a basic and straightforward twist on the traditional Asian dinner bun. Brioche Braid – This is a beautiful braided brioche, and this tutorial will show you how to make it step by step with images. Dinner rolls made with pandesal, which are somewhat sweet and coated with bread crumbs on the outside
• Pandesal is a Filipino variant of dinner rolls. Austrian Buchteln – they are sweet tiny buns that are quite seductive due to the fact that they are buttery and velvety. In the Philippines, the Ensaymada is a brioche-like bread that is topped with butter, sugar, and occasionally cheese.

And there’s a whole lot more:

• Baking breads such as garlic herb bread, mini cinnamon rolls with coffee icing, chocolate pecan cinnamon bread, chocolate hazelnut rolls, cream cheese croissants, and chocolate brioche are among the options available.

Made this recipe?

Baking breads such as garlic herb bread, mini cinnamon rolls with coffee icing, chocolate pecan cinnamon bread, chocolate hazelnut rolls, cream cheese croissants, and chocolate brioche are all popular options.

Instructions

1. You may either weigh your flour or measure it by carefully spooning it into a measuring cup and wiping away any excess flour. To create the tangzhong, follow these steps: Stir together all of the ingredients in a small saucepan until there are no lumps left. Place the saucepan over low heat and whisk frequently until the mixture is thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Transfer the tangzhong to a small mixing bowl or measuring cup and set it aside to cool to room temperature before serving. To prepare the dough, do the following: In a large mixing bowl, mix together the tangzhong with the remaining dough ingredients and knead for several minutes until a smooth and elastic dough is formed
2. For 60 to 90 minutes, or when the dough is puffy but not necessarily doubled in mass, shape the dough into a ball and place it in a lightly oiled covered basin. Using a gentle deflation technique, divide the dough into 8 equal pieces (for big rolls) or 10 equal pieces (for medium-sized rolls), and form each piece into a ball. Place the rolls in an 8″ or 9″ round cake pan that has been gently oiled. Allow the rolls to rest for 40 to 50 minutes, or until they are puffy, after covering the pan. Preheat the oven to 350 degrees Fahrenheit. Bake for 25 to 30 minutes, until the rolls are golden brown on top and a digital thermometer put into the center of the middle roll registers at least 190°F
3. Alternatively, you may use milk or egg wash (1 large egg mixed with 1 tablespoon cold water). Take the rolls out of the oven and set them aside. Allow them to cool for 10 minutes in the pan before transferring them to a cooling rack to cool completely

Tips from our Bakers

• Tangzhong is a yeast bread method that has its origins in Japan’s yukone (or yudane) and has been promoted throughout Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong is the process of heating a portion of a bread recipe’s flour in liquid before adding it to the remaining components for the dough. Bring the flour and liquid to 65 degrees Celsius (149 degrees Fahrenheit) to pre-gelatinize the flour’s starches, which makes them more able to hold moisture, hence improving the softness and shelf life of the finished bread. To prepare a loaf of bread, follow these steps: After the dough has been allowed to rise for the first time, divide it into four equal pieces. Each piece should be flattened into a rectangle, then the short ends should be folded in towards one another like a letter. Flatten the folded pieces into rectangles once again and, starting with a short end, roll each one into a log. Repeat with the remaining parts. Using a lightly oiled loaf pan, arrange the logs in a row of four with the seams facing down and the logs next to each other. Cover the loaf and let it aside for 40 to 50 minutes, or until it has risen and become puffy. Bake at 350°F for about 30 minutes, or until the top of the loaf is golden brown and a digital thermometer put into the middle of the loaf registers at least 190°F, depending on your preference. Remove the bread from the oven and let it to cool on a cooling rack

Milk Bun – Japanese Milk Bun

The finest milk bun recipe you’ll ever make is simple, foolproof, and delicious! These silky soft homemademilk buns are sweet and fluffy, and they are ideal for any meal or holiday celebration.

MILK BUN RECIPE

These silky soft milk buns must be baked for Thanksgiving this year, as the holiday season is quickly approaching. They are extremely light and fluffy, and the tops have been sprinkled with a powdered sugar and milk powder mixture to make them really special. With each mouthful, the milk bun feels as light as a marshmallow, and the bun itself is so wonderful, that it virtually melts in your mouth. This milk bun recipe was developed from Japanese milk buns; they are the softest and BEST bread rolls, with sweet milky tastes, that you will ever taste.

Only seven simple ingredients are required for this dish.

The nicest and softest dinner rolls you’ve ever had will be the result of this recipe.

INGREDIENTS FOR SWEET MILK BUNS RECIPE

These soft milk bread buns are made with only a few basic ingredients, which are listed below:

• Bread flour, granulated sugar, instant yeast, salt, milk, heavy whipping cream, and unsalted butter are all ingredients.

SUGAR AND MILK POWDER BLENDING METHOD

HOW TO MAKE MILK BUNS?

MIXTURE OF SUGAR AND MILK POWDER

BAKER’S TIPS

• When it comes to creating these milk buns unbelievably soft and fluffy without the use of a roux starter, the trick is to incorporate heavy whipping cream into the mix. Consequently, when making the dough, do not omit the heavy whipping cream
• Otherwise, the dough will be tough. Making excellent sweet milk buns is as simple as shaping the dough to be the exact same size and weight as the filling. Don’t be concerned if you use an excessive amount of the sugar and milk powder combination on the buns. You may always change the quantity to suit your preferences. On order to achieve the finest results, bake the milk buns in a 9-inch square baking pan.

FREQUENTLY ASKED QUESTIONS

Refrigerate any leftover milk buns in an airtight container or plastic bag for up to 3 days. If you keep the milk buns refrigerated, they will last 4 to 5 days.

CAN I USE CONDENSED MILK IN STEAD OF HEAVY WHIPPING CREAM TO MAKE THE MILK BUNS?

Yes, you may replace condensed milk for the whole cup of milk. Using sweetened condensed milk in this recipe may necessitate lowering the sugar content of the final product to avoid the milk buns being too sweet.

HOW MANY CALORIES PER SERVING?

The calories in this meal are only 332 calories per serving.

What Dishes To Serve with this Recipe?

Only 332 calories per serving are provided by this dish!

Ingredients

• Bread flour, 2 tablespoons granulated sugar, 1 teaspoon instant yeast, 1 pinch salt, 1/2 cup milk, 1/4 cup heavy whipping cream, 1 1/2 tablespoons unsalted butter, softened

SUGAR AND MILK POWDER MIXTURE

• 1 tablespoon baking powder
• 1/2 cup icing sugar
• 1 tablespoon baking milk powder

Instructions

1. In a large mixing bowl, combine the bread flour, sugar, yeast, salt, milk, and heavy whipping cream. Using a spatula, thoroughly combine the ingredients. Stand mixer on medium-high speed for 5 minutes or until the dough is smooth and elastic. Use a dough hook to knead the dough. Softened butter should be added to the dough, which should be kneaded at the same speed for 10 minutes or until it is smooth and elastic. Refrigerate for 45 minutes, or until the dough has doubled in size, after which it should be covered with a clean cloth or plastic wrap. Transfer the dough to a floured surface and gently push the dough to release the air trapped inside it, as needed. Divide the dough into 16 equal sections and roll each piece into a smooth ball
2. Repeat with the remaining dough. Make use of a 9-inch square baking pan and arrange each dough ball half-inch apart on the surface. Cover the dough with plastic wrap and let it to rise for 30 minutes or until it is puffy. In the meantime, make the sugar and milk powder combination by placing the ingredients in a mixing bowl and thoroughly mixing them together. Remove from consideration
3. Preheat the oven to 310 degrees Fahrenheit (155 degrees Celsius). baking it for 25 minutes, or until golden brown, after dusting it with the sugar and milk powder mixture on the top
4. Take the bread out of the oven and set it aside. More sugar and milk powder combination should be sprinkled on the Japanese milk buns.

Nutrition Information

PeopleCalories in a ServingAmount per Serving Total fat: 8.4 gSaturated fat: 5 gTotal fat: 8.4 g Cholesterol24mg Sodium88mg Carbohydrates55.8g Fiber1.9g Sugar7.6g Protein8g

Milk Buns

Milk Buns are inspired by My Burger Buns, Hokkaido Milk Loaf, and Stuffed Milk Buns recipes, and they’re as pillowy, flaky, soft, and buttery as they are deliciously moist. If I make any more milk bread at this point, I’m going to transform it into a loaf of bread to save time. I just can’t seem to get myself to quit! However, these are well worth it. They are really delicious and go perfectly with any main dish that calls for soft bread as a side dish. They may also be used as sandwich buns, burger buns, and soup dipping buns, among other things.

I manufacture these rolls anytime the opportunity presents itself.

How to make Milk Buns

Preparing the tangzhoug — In a saucepan, combine the water, milk, and flour to form a roux. Allow it to cool. In the bowl of a stand mixer, combine all of the ingredients except the egg and butter until well combined. Knead for 3 – 5 minutes to get the dough to stick together. Add the milk and eggs one at a time, stirring constantly. Knead for a further 15 to 20 minutes. Allow the dough to rise in a covered container. In a moderately warm setting, the dough will rise in around 1.5–2 hours. Roll the dough into rolls after punching it down to release the air in it.

Continue until the ball is completely sealed.

Place the seam side down on a pan that has been lined with parchment paper.

Bake for 20 to 25 minutes, or until the top is golden brown.

Active dry yeast vs instant yeast

Instant yeast and active dry yeast can be used interchangeably in a one-to-one proportion. It is possible that active dry yeast will take longer to rise since it has to be bloomed with liquid before proceeding with the recipe. With active dry yeast, I dissolve the yeast in a portion of the milk (milk should be warm) from the recipe and allow it to rest for a few minutes before proceeding with the recipe as directed.

If I’m using Active Dry Yeast in this recipe, I’ll bloom the yeast in the entire batch rather than just a portion of it.

Can the dough be kneaded by hand?

With a stand mixer fitted with a dough hook attachment, it is much easier to knead this dough. The dough is extremely sticky, and it will take some kneading to bring it together. If you choose to knead by hand, you will need to knead for a significantly longer period of time.

How to make the lightest fluffiest bread

Because this dough is intended to be sticky, avoid adding any additional flour. It will appear moist and sticky at first, but as it is kneaded, it will finally come together. Incorporating more will result in a thick chewy bun rather than the light fluffy milk/brioche-style bun that we desire. Alternatively, if the dough isn’t coming together at all, allow it to rest for about 10 minutes before continuing to knead it to relax the gluten.

Window pane test

You’ll know it’s done when you can stretch the dough with your fingers without it splitting apart. The dough has produced enough gluten for it to be able to begin proving at this point. The windowpane test is what this is referred to as. If the dough rips, it indicates that you need to knead it a little longer or longer.

Soft Fluffy Milk Buns

When it comes to bread, crustier and chewier is better since it means there is less fat in the dough. The amount of fat in the dough varies depending on how soft and rich the bread is. This is referred to as a “rich dough.” A rich dough is required for soft dinner rolls. The term “rich” refers to how much fat is in the dough. For example, the ingredients in this dough are milk, butter, and eggs.

1. The yeast is activated by the milk:liquid mixture. Use full milk to make the softest dinner rolls possible. Yeast: You may use either active dry yeast or quick yeast for this recipe. If you use active dried yeast, the rise times will be somewhat longer, and you will need to activate the yeast first by mixing it into the warm milk used in this recipe
2. However, if you use fresh yeast, the rise times will be shorter. Sweetener: Sugar provides energy to the yeast, enhances its activity, and softens the dough. Egg: The egg lends structure and flavor to the dish. Butter: A tasty and soft dinner roll is guaranteed with butter. Salt is necessary for a delectable loaf of bread. In this recipe, I recommend using a high-quality bread flour. For most people, plain flour is the most practical option, yet bread flour provides the best dinner rolls.

How to make Milk Buns ahead of time

The rolls will need to rise for approximately 3 hours. On other days, this is simply not feasible. As a result, you may make the dough, allow it to rise, and then form the rolls. Refrigerate the formed rolls for up to 16 hours once they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day and allow them to rise on the counter for approximately 1-2 hours before baking. You may alternatively start with the first rise and leave it in the fridge overnight before continuing the next day.

How to freeze Milk Buns

You may bake the buns and then freeze them after they have cooled completely by wrapping them in plastic wrap and placing them in an airtight container. After you have molded them into buns, you may also freeze them at this point. Simply wrap the baking tray with plastic wrap to prevent it from drying out. You may store them in a freezer bag once they have been frozen so that they don’t cling together anymore. Allow them to defrost and rise for approximately 4-5 hours before baking. You may also freeze the dinner rolls once they have been prepared.

Flavour Options

1. You may bake the buns and then freeze them once they have cooled completely by wrapping them in plastic wrap and placing them in an airtight container when they have completely cooled down. After you have molded them into buns, you may also freeze them. Using plastic wrap, just cover the baking sheet. It is possible to store them in a freezer bag once they have been frozen so that they do not cling together any longer. Then bake them when they have thawed and risen for 4-5 hours. Dinner rolls that have been cooked can also be frozen. As a result, if you just want a small amount, you may create the complete recipe and bake only a few new rolls at a time instead.

There are a plethora of alternatives!

Other Bread Recipes:

Nutella Bread is one of the easiest bread recipes to make. Recipe for the Easiest No-Knead Bread Recipe for Honey Buns

If you make this recipe, don’t forget to tag us onInstagram.

Preparation time: 30 minutes Cooking Time: 30 min. Time allotted for proving Time allotted: 4 hours Servings9Calories255kcal

Tangzhoug

• 120 grams of warm milk
• 9 grams of active dry yeast
• 320 grams of strong bread flour
• 3 tablespoons of salt
• 45 grams ofcaster sugar
• 1 egg
• 45 grams of butter

Egg Wash

1. In a large skillet, cook the ingredients for the Tangzhoug over medium high heat until hot. It will begin to thicken in a short time. Immediately after 2 minutes, take the pan from the heat and let it aside to cool completely

Dough

1. Allow approximately 8 minutes of resting time after adding the yeast to the heated milk. If you are using instant yeast, you may skip this step and simply combine the heated milk with the other ingredients in the following step. In the bowl of a stand mixer, combine all of the ingredients except the butter and the tangzhoug until well combined. 2 minutes of mixing time Slowly incorporate the egg and butter into the dough, mixing on medium/low for 15 – 20 minutes, or until it comes together into a cohesive dough. Place a moist kitchen towel immediately over the bowl and let it to rest until it has doubled in size, around 30 minutes to an hour. Approximately 1.5 to 2 hours
2. Form the buns into a ball. Make a well in the center of the dough, and set it on a lightly floured work surface. Make 9 equal-sized servings. (Weighing them is helpful – mine weighed around 75g apiece.) To form the dough, carefully flatten each piece of dough into the shape of a pancake. Pulling up each side and squeezing it together in the center is a good technique. Continue until the ball is completely sealed. Once you have a firm grip on the ball, gently roll it in circular motions while maintaining contact with the surface until it is smooth. Place the dough seam side down on a parchment-lined baking sheet
3. The dough will need to rise again. This time it will take around 1.5 hours.

Egg Wash

1. Preheat your oven to GM 5, or 190 degrees Celsius. Bake for about 20-25 minutes, or until the top is lightly browned.

Garlic Butter

1. In a medium-sized saucepan, saute the butter and garlic for 1 minute over medium heat. Warm buns should be brushed with egg wash. Transfer to a wire rack and allow to cool fully before serving.

Instructions on how to prepare Milk Buns ahead of time- Prepare the dough, allow it to rise, and then roll it out to form the rolls. Refrigerate the formed rolls for up to 16 hours once they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day and allow them to rise on the counter for approximately 1-2 hours before baking. You may alternatively start with the first rise and leave it in the fridge overnight before continuing the next day.

• After you have molded them into buns, you may also freeze them at this point.
• You may store them in a freezer bag once they have been frozen so that they don’t cling together anymore.
• You may also freeze the dinner rolls once they have been prepared.
• Active dry yeast versus instant yeast: Which is better?
• It is possible that active dry yeast will take longer to rise since it has to be bloomed with liquid before proceeding with the recipe.
• Is it possible to knead the dough by hand?
• The dough is extremely sticky, and it will take some kneading to bring it together.
• The window pane test determines whether the dough is ready when you can stretch it with your fingers without it breaking.
• The windowpane test is what this is referred to as.
• Nutritional Values Buns with MilkAmount per ServingCalories 255 Calories from fat account for 90 percent of the daily recommended intake.

Easy Milk Bread Rolls

This simple recipe will allow you to make Hokkaido-style milk bread rolls. These milk bread rolls are extremely soft, fluffy, moist, and somewhat sweet, and they are perfect for breakfast or brunch. They’re quite simple to put together and hold up exceptionally well when created ahead of time. You may make them in advance of a holiday dinner party and they’re easy enough to make on a regular basis too. My favorite bread was the softest while I was living in Japan, back when I was still in school.

The bread would bounce back even if you smashed it down to a paper-thin thickness of 1″ (2 cm) in thickness.

Fast forward a decade, and I still need that soft loaf of bread spread with a bit of butter and a spoonful of jam on top.

My objective was to create a recipe that was simple to prepare, required little hands-on time, and produced the finest results possible.

Why this recipe

• Ingredients that are simple. Probably, you already have most of them in your cupboard, and you can get everything else at your local grocery shop. There is no need for a beginning in this recipe (a.k.a Tangzhong). Because of this, the procedure is made simpler. Allow the mixer to perform all of the heavy lifting. The recipe involves only a few minutes of hands-on work with the dough, and the active prep time is only around 20 minutes. Soft, bouncy texture and small air bubbles distinguish this outstanding outcome. A foolproof procedure that even the most inexperienced baker may effortlessly follow

Just a quick word on the ingredients. We tried several various combinations of ingredients, such as milk and heavy cream, to see which worked best. We ultimately agreed on this recipe, which calls for condensed milk. It imparts a sweetness to the bread that is similar to that of an Asian bakery.

Cooking process

Activating the yeast is the first step in the process. Despite the fact that you can omit this step, I believe it is absolutely vital to ensure that your yeast is fresh and will function correctly. This will save you from losing valuable time and supplies because the yeast has gone bad. As soon as you have combined all of the ingredients, set the dough mass aside for 20 minutes to let the yeast to do its work. Then, using a mixer, knead the dough until it is smooth and elastic. When the dough is finished, it will be extremely moist and sticky, but it should be manageable to handle with your fingers.

3. Assemble – 2nd rise

Once rested, the dough will double in size, as well as becoming more springy and less sticky in texture. You’ll need to pound the dough a few times to get rid of any air bubbles so that the finished product has a uniform texture. Divide the dough into nine pieces that are all the same size. You may use a scale to measure out the dough balls to guarantee uniform baking and constant size throughout the process. The dough should be allowed to rise for another 35 to 45 minutes after you’ve set the dough balls on the baking pan.

We opted to use a milk wash rather of an egg wash in order to get an exterior texture that was comparable to that of traditional dinner rolls on the outside of the rolls.

4. Bake and serve

The rest is a piece of cake. Simply bake the milk bread rolls at 350 degrees Fahrenheit (176 degrees Celsius) for 20 to 25 minutes, or until they are golden brown. The dinner rolls will be light and fluffy, with a faint sweetness to them. Take them apart and you’ll notice that they have a stringy feel with even, small air bubbles in them. The freshest milk bread buns are the most delicious. However, the nicest part about this recipe is that you can store them at room temperature for up to a day and they will remain soft and moist during that time.

You may put the bread in the refrigerator for extended storage.

Afterthoughts

It is true that making bread at home requires a significant amount of time and patience. However, because this recipe is so straightforward, it has the potential to become one of your go-to dishes. Even while these rolls are delicious on their own, you may smother them with your favorite spread, such as melted butter, jam, or peanut butter. The dish is especially ideal for the holiday season and any dinner party because it needs very little hands-on time during the actual cooking process. You may prepare these ahead of time, and they will hold up nicely over time.

Serve these milk bread rolls with

• Roasted Duck de Marietta (the best slow-roasted duck)
• Best Cantonese Roast Chicken
• Curried Vegan Green Bean Casserole
• Instant Pot Pork Ribs (Chinese-Style)
• Duck de Marietta (the best slow-roasted duck). Slow Cooker Honey Garlic Chicken Sliders
• Slow Cooker Honey Garlic Chicken Sliders

Please let us know if you give this dish a go. Comment, rate it (once you’ve tried it), and upload a photo to Instagram with the hashtag #omnivorescookbook to show your support! I’m looking forward to seeing what you come up with. Be the first to know about new recipes from our 5-Day Chinese Cooking Crash Course! Subscribe

Easy Milk Bread Rolls

• This simple recipe will allow you to make Hokkaido-style milk bread rolls. These milk bread rolls are extremely soft, fluffy, moist, and somewhat sweet, and they are perfect for breakfast or brunch. They’re quite simple to put together and hold up exceptionally well when created ahead of time. You may make them in advance of a holiday dinner party and they’re easy enough to make on a regular basis too. Course: Side Cuisine:Asian Keyword:thanksgiving Preparation time: 30 minutes Preparation time: 25 minutes 2 hours of rest is recommended. Time allotted: 2 hours 55 minutes

• 150ml (1/2 cup) whole milk, with more for brushing on the bread
• 300g (2 1/2 cups) bread flour
• 140ml (1/2 cup) whole milk
• 7g (1 packet / 2 teaspoons) yeast
• 30g (2 1/2 tablespoons) sugar
• 5g (1 teaspoon) salt
• 80g (1/4 cup) sweetened condensed milk
• 4 tablespoons unsalted butter, melted
• 1 large egg

1st rise

• In a small microwave-safe dish, combine the milk and heat until it reaches roughly 100-110°F (38°C), about 30 seconds total. The milk should be warm, just a few degrees over the body’s natural temperature. A pinch of sugar and the active dry yeast should be added. Allow for a 5-minute resting period to allow the yeast to activate
• While the yeast is activating, combine the remaining ingredients in your mixer bowl. Once the yeast has activated, you should see bubbles on the surface of the batter
• This indicates that the dough is ready to be baked. Pour it into the mixing bowl of the mixer. Mix with a spatula until the dough comes together just a little bit. Wrap the dish in plastic wrap and set aside for 20 minutes. Attach the dough hook to the paddle attachment of your mixer (I used a KitchenAid). Begin with a slow pace and progressively raise it until you reach setting 8 out of 10. Knead the dough for 10 to 12 minutes, or until it is extremely smooth. Stop the mixer in the midst of the mixing process and scrape the dough off the edges of the mixing bowl. Pulling a piece of dough with both of your hands will allow you to evaluate the dough. It should be able to stretch into an extremely thin and transparent sheet. The dough should be moist and a little sticky when finished
• Using a small coating of oil, grease a large mixing bowl. Fill the basin halfway with the dough. Wrap the dish with plastic wrap. Allow the dough to rise for approximately 1 hour, or until it has doubled in size.

2nd rise

• Preheat the oven to 9″ x 9″ (23cm x 23cm) and line a baking tray with parchment paper. Remove all of the air from the dough. Transfer it on a work area that has been gently greased. Divide the dough into 9 equal pieces by cutting it into 3 equal strips, then further cutting each strip into 3 little pieces. Repeat this process for the remaining dough. Each piece of dough should weigh between 68 and 70 grams, and it should be shaped one piece at a time. To make a circular shape out of the dough, squeeze the dough from all edges into the center with your fingers, starting from the center and working your way out. Then, using your hand against the table, roll the dough in a circular motion until it forms a spherical ball. Place the dough balls on the parchment paper in a 3-by-3 arrangement, evenly spacing them apart. Wrap the baking pan with plastic wrap to prevent it from drying out. Allow for another 35 to 45 minutes of resting time, or until the size has more than doubled.

Bake

• Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius) while the formed bread rolls are resting. Simply brush a small coating of milk onto the tops of each of the bread rolls just before baking
• Bake the milk bread rolls on the center rack for 20 to 25 minutes, or until the tops are golden brown, depending on how large they are. By placing an instant-read thermometer into the center of the center bun, you may also determine if the meat is done or not. It should have a temperature of at least 190°F. Place a cooling rack over a baking sheet and set aside for 5 minutes to allow the bread to cool. Warm or at room temperature are both acceptable serving temperatures.

Store

• You may keep the milk bread rolls in an airtight container on your kitchen counter for up to 2 days once they have been allowed to cool fully. At room temperature, the rolls will retain their suppleness. You may alternatively reheat them in the microwave for 10 seconds or in an oven preheated to 350° F (176° C) for 10 minutes before serving. Place the dinner rolls in a ziplock bag, push out as much air as possible, and store them in the freezer for up to a month for extended storage. To reheat the rolls, bake them at 350° F (176° C) for about 10 minutes, without thawing, until they are warm throughout.

Serving:1roll, Calories:226kcal, Sugar: 9.1g, Calcium: 53mg, Iron: 2 mg, Carbohydrates: 34.7g, Protein:5.6g, Fat: 7.3g, Saturated Fat 4.2g, Cholesterol 36 mg, Sodium 279 mg, Potassium 115 mg, Fiber 1.1g, Protein: 5.6g, Fat: 7.3g, Cholesterol 36mg, Calcium: 53mg, Iron: 2 mg Lilja Walter is a member of the Omnivore’s Cookbook team, and she collaborated with Maggie on the development and testing of this particular dish.

How to make Fluffy Milk Buns — My Healthy Dish

Serving:1roll, Calories:226kcal, Carbohydrates: 34.7g, Protein: 5.6g, Fat: 7.3g, Saturated Fat: 4.2g, Cholesterol: 36mg, Sodium: 279mg, Potassium: 115mg, Fiber: 1.1g, Sugar: 9.1g, Calcium: 53mg, Iron: 2mg, Calcium: 53mg, Iron: 2mg ‘Omnivore’s Cookbook team member Lilja Walter worked closely with Maggie to design and test this dish, which she included in the book in 2010.

• 34 cup warm mik
• 212 tsp yeast
• 223 cup flour
• 3 tbsp sugar
• 12 tsp salt
• 4 tbsp butter
• 34 cup warm mik

1. Warm the milk in a measuring cup before adding the yeast. Allow for a five-minute resting period. In a large mixing bowl, combine the flour, warm milk, yeast mixture, sugar, and salt
2. Mix well. Start by kneading the dough for five minutes, and then begin folding in the butter. Spray a large mixing basin with oil and set the dough in it, covering it with plastic wrap or a cloth
3. Allow the dough to rise for two hours, and it should have doubled in size. Remove the dough from the pan and cut it into approximately 112 ounce pieces, carefully rolling them into a ball. Using a baking tray, spread them out and cover them with plastic wrap again until they have doubled in size. Flour the buns before baking them. Preheat the oven to 350 degrees Fahrenheit and bake for 15 to 17 minutes.

How To Make Sourdough Milk Buns

Go directly to the recipe. These ultra-soft sourdough milk buns are a must-try if you like soft baked goods. You may use them as dinner rolls or just eat them on their own. They have a very light sourdough flavor and are supplemented with cream cheese and butter, which results in the most incredible flavor and texture when baked. It is based on mySourdough Japanese Milk Breadrecipe, which has been modified. This post includes affiliate links for your convenience.

TABLE OF CONTENTS

• The best sourdough milk buns you’ll ever eat
• Run the recipe through a few times. Make milk buns with me and use the tools I offer. See the following recipes for extra sourdough inspiration: Bakers’ working hours

The Ultimate Sourdough Milk Buns

Making sourdough milk buns is a pretty simple process.

Remember to allow enough time for the dough to ferment, and to thoroughly study the recipe before you begin. Don’t forget to look over the bakers’ schedule at the bottom of this page to get some ideas on what to make.

Recipe run-through

Gather all of your ingredients and place them in a mixing bowl or starting jar to begin the process of making the sweet levain. Mix with a rubber spatula until everything is just mixed. It should rise for 4 hours at 78F/26C or until it has doubled/tripled in size, depending on how big your bowl is. Make the tangzhong by combining milk and flour in a small saucepan. Cook over medium heat, whisking constantly, until the mixture is hot. As soon as the mixture has thickened and achieved a temperature of 150°F/65°C, it is ready to serve.

Wrap the tangzhong with plastic wrap so that it covers the full surface of the tangzhong.

2. Make the main dough

Prepare the main dough — Place all of the ingredients, except the salt and butter, in a stand mixer fitted with a dough hook and mix until smooth. Keep kneading the dough until it comes together (1-2 minutes). After that, cover the bowl and set it for 30 minutes to rest the dough. Add the salt and knead on a low-medium speed for 10 minutes, or until the dough begins to pull away from the edges of the basin. Remove the dough from the bowl. Butter should be soft and at room temperature, but not melty, when you add it to the recipe.

• As soon as you’ve finished adding all of the butter, scrape down the sides of the bowl and continue mixing on medium speed until the dough passes the window-pane test.
• Preliminary proofing: Transfer the dough to a clean, lightly oiled basin and allow it to rise for three hours at 78°F/26°C, or until doubled in size.
• What you’re really searching for is a little period of relaxation.
• Place the dough in the refrigerator overnight to allow it to rise and rise again.
• *** The milk buns benefit from an overnight rest in the refrigerator since it allows the taste to develop significantly.

DAY 2

Taking the dough out of the fridge and dividing it into nine equal halves is the first step. Each component will weigh around 80 grams. Make them smaller if you’d like — a kitchen scale will ensure that each bun is the same size, which will save you time and frustration. Alternatively, don’t. You’re free to be yourself. Working with one piece at a time, flatten it somewhat, fold it into a relatively round shape, and then roll it into a tight, even ball with your hands and work surface. Final proof — Arrange the buns in a 9-by-9-inch baking sheet for the final proof.

Bake – Using a sieve, spread a thin coating of flour over the buns before placing them in the oven.

Bake for 25-30 minutes at 300°F/150°C, or until the internal temperature reaches 195°C/90°C, depending in your oven. It is not necessary to have many tools on hand to create milk buns, but there are a few items I recommend you keep on hand:

• The use of a digital scale is required for precise measurements. a stand mixer equipped with a dough hook for quick and easy kneading of your dough
• The BrdTaylorProofer Box allows you to precisely control the temperature during the proofing process. Bench knife– to split the dough and aid you in the process of shaping it
• This dough bakes up well in a 9-by-9-inch baking dish.

Bake Sourdough Milk Buns With Me

• These ultra-soft sourdough milk buns are a must-try if you like soft baked goods. You may use them as dinner rolls or just eat them on their own. Each one has just the most subtle hint of sourdough taste and is supplemented with cream cheese and a smidgeon of butter, which results in the most incredible flavor and texture
• Recipe for PrintPin Preparation time1 hourCooking time25 minutes Time required for proofreading and editing is 20 hours. Total time: 21 hours and 25 minutes Appetizers and side dishes are included in the course. CuisineJapanese Yield9buns Calories232kcal

• Kitchen scale with a digital display
• Mixing bowl and stand mixer
• The BrdTaylor proofer box (optional but recommended)
• A bench knife
• A 9-inch baking pan
• And other baking supplies.

Sweet Levain

• 40 tablespoons of active sourdough starter
• 40 tablespoons whole milk, chilled
• 40 tablespoons bread flour
• 10 tablespoons sugar

Tangzhong

• All of the sweet levain, all of the tangzhong, 8 grams of salt, 25 grams of salted butter, 310 grams of bread flour, 20 grams sugar, 50 grams whole milk, cold, 70 eggs (one egg and one yolk), 50 grams cream cheese, full fat
• All of the whole milk, cold, 70 grams eggs, 70 grams cream cheese, full fat
• All of the sweet levain, cold, 25 grams salted butter

Sweet Levain

• In a large mixing basin, combine the active sourdough starter, the flour, the sugar, and the cool milk. Cover and let it rise in a warm place (preferably at 78°F) for 4 hours, or until it has more than doubled in volume. Your goal is to have a levain that is active but not too sour or watery. 40 g active sourdough starter, 40 g whole milk, 40 g bread flour, and 10 g sugar are used in this recipe.

Tangzhong

• In a small saucepan, combine the flour and milk. Heat over a medium heat until hot. Continually stir until the mixture thickens and reaches a temperature of 150 degrees Fahrenheit/65 degrees Celsius. Using tongs, transfer to a clean bowl. Wrap the tangzhong with plastic wrap so that it covers the full surface of the tangzhong. Remove from heat and allow it cool to room temperature. 100 g whole milk and 20 g bread flour are needed.

Main Dough

• In the bowl of your stand mixer fitted with a dough hook, combine all of the ingredients (except the salt and butter). Combine the ingredients until the dough comes together. Cover with plastic wrap and let sit for 30 minutes. Amounts: 310 grams of bread flour
• 20 grams of sugar
• 50 grams of whole milk
• 70 grams of eggs
• 50 grams of cream cheese
• All of the sweet levain
• All of the tangzhong
• Then add the salt and knead the dough for 10 minutes on a medium speed. Ideally, the dough should be sticky but not adhere to the fingers at this point. 8 g sodium chloride Slowly incorporate the cubes and softened butter. For best results, knead the dough at a medium pace for 15 to 25 minutes, or until it passes the window-pane test. twenty-five grams of unsalted butter Transfer the dough to a clean, lightly oiled basin, cover with plastic wrap, and set aside in a warm location (preferably at 78°F/26°C). 3 hours of proofing is required. Immediately after 3 hours, place the bowl with the dough in the refrigerator for an overnight rest (8-15 hours).

Shape

• Using a floured work surface, transfer the dough and divide it into 9 equal pieces (around 80g each.) Roll into smooth circles and place in a 9-by-9-inch baking sheet that has been lined
• Proof the buns at 78°F/26°C for one hour or until they have doubled in size. In most cases, this will take 5-8 hours.

Bake

• Preheat the oven to 300 degrees Fahrenheit/150 degrees Celsius. Fine-mesh sift a thin coating of flour over the buns before baking them. Bake for 25-30 minutes, or until the internal temperature reaches 90 degrees Celsius. Before serving, transfer the buns to a cooling rack and let them to cool for at least 15 minutes before serving.

Amount of calories and nutrients in a single serving (approx. 9 servings) The nutrition data are computed in real time by a computer. I am unable to guarantee the correctness of the information. Please do not consider this information to be a substitute for expert nutritional advice. Serving:1bun Calories:232kcal Carbohydrates:36g Protein:7g Fat:6g 3 g of saturated fat 1 gram of polyunsaturated fat 2 g of monounsaturated fat Cholesterol:48mg Sodium:197mg Potassium:88mg Fiber:1g Sugar:5g Vitamin A: 62 International Units Calcium:41mg Iron:2mg Tangzhong, dinner rolls, milk bread, sourdough, buns, dinner rolls, milk bread, sourdough Mention@breadbyelise or use the hashtag #breadbyelise to spread the word.

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Pulled Pork-Stuffed Milk Buns Recipe by Tasty

For9servings

• Ingredients: 3 cups water, 3 cups whole milk, 2 tablespoons bread flour

• 14 cupsbread flour(410g), divided
• 14 cups sugar(50g)
• 1 teaspoonsalt
• 1 tablespooninstant yeast
• 1 cupwhole milk(240mL), warm to the touch
• 14 cupunsalted butter(60g), 1/2 stick, melted
• 1 large egg
• 1 tablespoonvegetable oil
• 14 cupspulled pork(310g)
• 1 large egg, mixed with 1 tablespoon milk
• 1 large egg,

1. Make the following for the starter: Combine the water, milk, and flour in a small saucepan over low heat until the flour is completely dissolved. Continually stir until a loose paste begins to form. The mixture should be transferred to a small mixing bowl when the pot has been removed from the heat. Refrigerate for 1 hour, or until the starter is cool, after covering with plastic wrap and pressing it directly into the surface of the starter. Make the dough by combining the following ingredients: Combine the flour, sugar, salt, and yeast in a large mixing basin, whisking constantly until the ingredients are well-combined. Pour all of the ingredients into a large measuring cup and whisk until well combined. Pour the milk mixture into the dry ingredients in a slow, steady stream, stirring constantly with your hands. At this time, the dough will be quite sticky to the touch. It may be necessary to gradually add 34 cup (90 g) of flour at a time until the dough becomes a loose ball and is no longer too moist to knead
2. This is known as the “kneading method.” for another 20 minutes, continue to knead the dough Cover your hands with the vegetable oil and shape the dough into a tight ball with your fingertips. Pour the dough into a large, clean mixing basin. Let rise in a warm location for 60-90 minutes, covered with a towel. Transform the dough into a 9-inch (23-cm) square by pressing it out onto a clean work area. Make 9 equal squares out of the dough
3. Set aside. Form a circle with a portion of the dough by flattening it. 2 tablespoons of pulled pork should be placed in the center. Seal the dough by pinching the edges of the dough together. Gently roll the dough into a ball and place it in a 9-inch (23-cm) square baking dish that has been lightly greased. Repeat the process with the remainder of the dough. Place a towel over the dish and set aside for 45 minutes. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)
4. The buns should be brushed with the egg and milk mixture. Bake the buns for 25 minutes, or until they are golden brown, at 350 degrees. 10 minutes in the pan with the buns is sufficient. Invert the buns onto a serving plate and pull apart the layers of dough. Enjoy

For9servings

• Ingredients: 3 cups water, 3 cups whole milk, 2 tablespoons bread flour

• 14 cupsbread flour(410g), divided
• 14 cups sugar(50g)
• 1 teaspoonsalt
• 1 tablespooninstant yeast
• 1 cupwhole milk(240mL), warm to the touch
• 14 cupunsalted butter(60g), 1/2 stick, melted
• 1 large egg
• 1 tablespoonvegetable oil
• 14 cupspulled pork(310g)
• 1 large egg, mixed with 1 tablespoon milk
• 1 large egg,

1. Make the following for the starter: Combine the water, milk, and flour in a small saucepan over low heat until the flour is completely dissolved. Continually stir until a loose paste begins to form. The mixture should be transferred to a small mixing bowl when the pot has been removed from the heat. Refrigerate for 1 hour, or until the starter is cool, after covering with plastic wrap and pressing it directly into the surface of the starter. Make the dough by combining the following ingredients: Combine the flour, sugar, salt, and yeast in a large mixing basin, whisking constantly until the ingredients are well-combined. Pour all of the ingredients into a large measuring cup and whisk until well combined. Pour the milk mixture into the dry ingredients in a slow, steady stream, stirring constantly with your hands. At this time, the dough will be quite sticky to the touch. It may be necessary to gradually add 34 cup (90 g) of flour at a time until the dough becomes a loose ball and is no longer too moist to knead
2. This is known as the “kneading method.” for another 20 minutes, continue to knead the dough Cover your hands with the vegetable oil and shape the dough into a tight ball with your fingertips. Pour the dough into a large, clean mixing basin. Let rise in a warm location for 60-90 minutes, covered with a towel. Transform the dough into a 9-inch (23-cm) square by pressing it out onto a clean work area. Make 9 equal squares out of the dough
3. Set aside. Form a circle with a part of the dough by flattening it. 2 tablespoons of pulled pork should be placed in the center. Seal the dough by pinching the edges of the dough together. Gently form the dough into a ball and set it in a 9-inch (23-cm) square baking dish that has been lightly oiled. Repeat the same with the remainder of the dough. Place a cloth over the dish and let aside for 45 minutes. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)
4. The buns should be brushed with the egg and milk mixture. Bake the buns for 25 minutes, or until they are golden brown, at 350 degrees. 10 minutes in the pan with the buns is plenty. Invert the buns onto a serving platter and tear apart the layers of dough. Enjoy