Simple, reliable, and the very best milk bun recipe there is! These fluffy, sweet, and delicious handmade milk buns are ideal for any occasion, including Thanksgiving and Christmas.
MILK BUN RECIPE
Cotton soft milk buns are a must-bake for the upcoming Thanksgiving holiday.
Soft and fluffy, with a generous dusting of powdered sugar and milk powder. The milk bun is so light and fluffy that it virtually melts in your mouth with each bite.
There is nothing like a soft, sweet bread roll like this milk bun recipe, inspired by Japanese bread rolls known as “milk buns.” Unlike other Japanese pieces of bread, the most incredible homemade milk buns can be produced without a roux starter. There are only seven easy ingredients in this recipe.
During the holidays, milk buns are a must-have. They’ll be the most delicate dinner rolls you’ve ever made, thanks to the butter and flour. The recipe is basic, straightforward, and straightforward to follow.
INGREDIENTS FOR SWEET MILK BUNS RECIPE
A few simple ingredients are all that are needed to make these soft milk bread buns:
- Instant yeast
- Heavy whipping cream
- Bread flour
- Unsalted butter
- Granulated sugar
SUGAR AND MILK POWDER MIXTURE
- Milk powder for baking
- Icing sugar
HOW TO MAKE MILK BUNS?
Combine all ingredients except the butter to make the bread dough in your mixing bowl. Use a stand mixer to thoroughly blend and knead the dough for five minutes or until smooth. After kneading the dough for at least 15 minutes, add the butter to make it soft and elastic.
Set aside for 45 minutes, or until it has doubled in size, in a warm location.
Transfer the dough to a floured surface after it has been proofed. Allow the dough to deflate by squeezing it gently. Using a rolling pin, form each piece of dough into a ball.
Place each dough on a 9-inch square baking pan, about half an inch apart. Wrap lightly with plastic wrap and set aside for 30 minutes or until the dough rises and puffs.
As you do this, prepare the sugar and milk powder mixture by whisking them all together in a bowl. Set away for a later time.
Bake at 310°F (155°C) for about 30 minutes.
Before baking, top the dough with a sugar and milk powder mixture.
Bake the bread for 25 minutes, or until it’s browned and crispy.
Before serving, take the milk bread buns out of the oven and sprinkle them with a bit of additional sugar and milk powder combination that’s been mixed up with them.
- Adding heavy whipping cream to the recipe is the secret to making these milk buns unbelievably smooth and fluffy without a roux starter. Making the dough without heavy whipping cream will result in a dry result.
- Perfect sweet milk buns can be made by shaping the dough to the same size and weight every single time.
- If you accidentally sprinkle the buns with too much sugar and milk powder, don’t stress.
- Bake the milk buns on a 9-inch square baking pan to get the best results.
FREQUENTLY ASKED QUESTIONS
HOW TO STORE SOFT MILK BUNS?
- The remaining milk buns can be kept at room temperature for three days in an airtight container or plastic bag. The milk buns can be stored in the refrigerator for 5 days.
CAN I USE CONDENSED MILK INSTEAD OF HEAVY WHIPPING CREAM TO MAKE THE MILK BUNS?
- Yes, condensed milk can be used in its place. You may need to cut back on the sugar in this recipe to keep the milk buns from getting overly sugary.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 332 calories.
With this recipe, what are its complementary dishes?
These milk bread buns can be served as a snack or as a side dish with your meal. I’d like to offer these recipes for a special occasion dinner.
- SPICY HONEY GLAZED HAM
- THANKSGIVING RECIPES
- PUMPKIN PIE RECIPE
- GREEN BEAN CASSEROLE
- 1/2 cup milk
- 1/4 cup heavy whipping cream
- 1 teaspoon instant yeast
- 1 pinch salt
- 1 1/2 tablespoons unsalted butter, softened
- 2 cups bread flour
- 2 tablespoons granulated sugar
SUGAR AND MILK POWDER MIXTURE
- 1 tablespoon baking milk powder
- 1/2 tablespoon icing sugar
- Mix together bread flour, sugar, yeast, salt, milk, and heavy whipping cream in a bowl. Use a spatula to mix thoroughly.
- At medium-high speed, a stand mixer with a whisk attachment can knead the dough for five minutes. For a smooth and elastic dough, knead for 10 minutes, adding softened butter as needed.
- Let the dough rise in a warm place for 45 minutes or until it has doubled in size.
- Remove any air bubbles by gently kneading the dough on a floured surface. Using a rolling pin, roll each piece of dough into a smooth ball.
- Place each dough half an inch apart on a 9-inch square baking tray. The dough should be lightly covered with plastic wrap and allowed to rise for 30 minutes.
- While you’re waiting, combine the sugar and milk powder in a bowl and stir well. Set away for a later time.
- Set the oven to 155°C (310°F).
- Bake the rising dough for 25 minutes at 350 degrees Fahrenheit until golden brown.
- It’s time to get out the bread. More sugar and milk powder combinations should be sprinkled over Japanese milk buns.