Go Back

Soft Milk Buns

If you’re a beginner homebaker, this soft milk buns recipe is perfect for you. Soft, fluffy, and squishy with a sweet milky flavour, this couldn’t be a better bun!
Print Recipe Pin Recipe
Prep Time 2 hours 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Course Side Dish
Cuisine American
Servings 8 buns

Equipment

  • 1 Kitchen machine
  • 1 Electronic scale
  • 1 Dough scraper
  • 1 Silicone baking mat chopping board works well too
  • 1 8-inch round baking pan

Ingredients
  

  • 280 g bread flour
  • 25 g sugar
  • 1 tsp instant dry yeast
  • ½ tsp salt
  • 180 ml milk
  • 20 g unsalted butter softened at room temperature

For the egg wash

  • 1 egg
  • 1 tbsp water

Instructions
 

  • Add in all the ingredients for the bread dough, except butter, into the kitchen machine mixer bowl.
  • Using the dough hook, knead the ingredients on low speed to slowly mix them together. Gradually increase the speed level, and continue to knead until it begins to form a ball (about 5 minutes). Do a windowpane test (see Note 1).
  • Add in butter, then continue kneading on medium-high speed for 8-10 minutes. Do another windowpane test to check if the dough is ready to rise (see Note 2).
  • Take the dough out and shape it to a ball. Transfer it back to the mixer bowl and cover with cling film or a damped towel.
  • Proof for 1 hour or until it doubles in size.
  • After the 1st fermentation, take out the dough and pat to release air bubbles.
  • Divide the dough into 8 equal pieces. Shape each piece into a ball, then place them onto an 8-inch round pan lined with baking paper.
  • Proof for the 2nd time for about 1 hour or until the dough balls double in size.
  • Preheat the oven to 180°C.
  • Brush the dough balls with egg wash and bake for 20-25 minutes.

Notes

  1. Do a test before adding in butter by pulling out a small piece and stretching it out gently. The dough should be slightly smooth and elastic at this point, but tears apart easily. And as it tears apart, the holes should have rough edges.
  2. For the second test, the dough should be more easily stretched out without breaking. You could use a finger to poke a hole and this time, the hole should be smooth without rough edges. This means the dough is ready to rise!