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I know nobody can resist soft and fluffy milk buns, right? The ones that spring back after you pressed them?
Well today I'm sharing these Asian style milk buns that are exactly that. Yep yep yep!
And hey, they can also serve as dinner rolls.
Let's get started!
Super Soft Fluffy Pillows
They do look like super soft and fluffy pillows, right?
And if you've been following my bread recipes (or any of my recipes) then you'll know that they are all simple recipes with great results. Sorry, I don't mean to be bias but they really are.
And this recipe is no different. Yet another simple one that if you're a baker enthusiast like me then you'll absolutely LOVE it!
The ingredients are super basic ones in the bread world. So no surprises there.
I'm NOT even using tangzhong or water roux in this recipe. That's how easy it is.
They Are Awesome With Everything
We've eaten these super soft and fluffy buns with almost everything.
We've spread them with homemade baba ganoush, with salami or cured sausage, dipped in curry, spread with butter, spread with jam, as small sandwich buns and even plain as they are.
I will list down below my curry recipes that are simple divine to dip with these beauties.
So be free, enjoy them as your heart desire.
How To Get Them In Equally Beautiful Size
Usually when cutting bread dough into smaller portions, I always eyeball it. I roughly cut the dough with a dough cutter and that's it. No weighing nothing.
It's totally different in this case though.
If you want that beautiful equal size look then you will need to weight the dough.
What I do is I weigh it after it's risen. For this recipe it weighs around 1.7 lb (777 g). But you weigh your own dough, alright? Yours might weight slightly different than mine.
For my square tin size of 9 inch (23 cm), I like to make 25 cute buns. Which means each raw bun weighs around 1.1 oz (31 g). The size is perfect for me.
But that's just me. If you want to eyeball it, go ahead, no problem at all. Do as you want, no rules.
In Summary
These soft and fluffy milk buns are:
- exactly that! Soft and fluffy!
- simple recipe with basic ingredients
- so fun to make especially when you see the look after the buns have risen. Dreamy white pillows!
- so versatile that they can be enjoyed both as sweet or savoury buns
- DELICIOUS! Yep yep yep!
Other Bread Recipes
- Whole wheat pull apart bread
- Japanese milk bread rolls
- Savoury monkey bread
- Curry bread with spinach dip
- Pumpkin dinner rolls
Recipe Video
📖 Recipe
Soft & Fluffy Milk Buns
Ingredients
- 3 ½ cup bread flour (455 g)
- 1 tablespoon honey (20 g)
- 1 tablespoon instant yeast (10 g)
- 1 teaspoon salt
- 1 egg , room temperature
- 1 cup warm milk (250 ml)
- 2 tablespoon unsalted butter (30 g), room temperature & cubed
Instructions
The Dough
- Add all of the ingredients except for butter in a stand mixer bowl. Mix to incorporate & then knead for 10 minutes. Add in butter bit by bit, mixing well after each addition. Then continue to knead for another 10 minutes.
- Form dough into a ball and very lightly coat it with some oil. Place in a greased bowl and cover tightly with cling film. Leave until it rises double its size.
Assembling
- Remove risen dough onto a working surface. Using a dough cutter, cut the dough into 25 equal pieces. Form each piece into a ball and arrange them in a 9-inch (23 cm) square pan that has been greased and lined with overhung baking sheet.
- Loosely cover with cling film and leave until they rise double their size. Once they've risen, lightly dust some flour on top. Bake in a preheated oven at 300ºF (150ºC) for 22 minutes or until fully cooked.
- Remove from the pan by grabbing the over hanged baking sheet and lifting everything up. Cool completely on rack.
Notes
- Pro Tip: I strongly recommend using a kitchen scale to weigh the dough and divide it into equal pieces to get that beautiful final look.
- How To Serve: These super soft and fluffy buns are great to be enjoyed as sweet or savory buns. Spread some butter, jam, peanut butter, Nutella, and hummus. Dip in curries, and baba ganoush, and use them as small sandwich buns. They are very versatile.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Cephy says
Honestly, I have searched my whole life for this recipe. Thank you lovely! You have no idea the monster you've created! 😂
Bea & Marco says
Haha! Monsters are very loved and welcomed here! We're glad that you loved it, thank you, Cephy!
Amanda says
So fluffy and delicious! I expected 24 to be way too many but I finished all within 2 days just by myself. Tastes amazing with nutella but also splendid on its own.
Bea & Marco says
Yay! I'm happy to hear that you liked them, Amanda! Thank you!
Jane says
How delightful are these !!!?
Sooo very. As a lover of more nutty flours these seem sinful. They were even fun to make! They rise beautifully,white, and regal. I prefer a good slather of buttah n a "smackerel of honey" . Thank you!!
Bea & Marco says
Haha! Yes, a good slather or buttah with honey do sound great! Thanks, Jane!
Romina says
I like to learn about baking... Thanks for the recipe for this🙏☺️
Jill says
Hello, I want to make these today but am wondering if I can use regular unbleached flour rather than bread flour as it’s what I have on hand?!
Thank you😊
Bea & Marco says
Hi! Regular flour doesn’t work the same as bread flour (it has low protein content), and they both have different liquid absorption. So we don’t recommend it if you want the same result. Hope it helps!
Sean says
Best bread rolls I've made. So soft.
I ended up hand kneading due to appliance failure and they turned out great. Also made 75% of the recipe for a smaller tin
Aulie says
Amazingly easy and super fluffy! Thanks!
Barbara says
Where it says Jump to recipe and Print it does not allow me to print it 🤔😕🙁🥲
Bea & Marco says
Hi Barbara! We checked and it works without problem from our end. Can you tell us the error message that you got?