Milk Bread Buns
Serves 1630 mins prep27 mins cook
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
What you need
Instructions
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.View original recipe