Milk Bread Buns
Serves 16
30 mins prep
27 mins cook
57 mins total
These irresistibly soft milk bread buns incorporate dairy milk into baking, yielding richer, more flavorful buns with a hint of sweetness from condensed milk. The recipe makes 16 delicious buns that are perfect for any meal.
0 servings
1: Make the tangzhong. Place all tangzhong ingredients into a small pot. Whisk until no lumps remain. Stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and set aside to cool for 5-10 mins. 2: To the bowl of a stand mixer, add the tangzhong and all other ingredients except for butter. Using the dough hook attachment, mix for 8-10 mins. Then add the butter and continue kneading for 8-10 mins or until a window pane is achieved. Dough should be tacky but manageable. 3: Shape the dough into a ball, place it into a large bowl, cover, and let rise for 1.5-2 hrs or until it’s doubled in size. Meanwhile, lightly grease an 11” square pan. 4: Punch dough to deflate and divide it into 16 equal sections. 5: Shape each section into a ball and place it into the pan. You should have 4 rows of 4. 6: Cover and let rise for 30 mins-1 hr or until almost doubled in size. 7: Meanwhile, preheat the oven to 350F. Optional: dust the surface of the buns with some bread flour right before baking. Bake for 22-27 mins.
