Milk buns, also known as Hokkaido Milk Buns or Japanese Milk Buns, are renowned for their pillow-soft texture, slight sweetness, and incredible fluffiness. These buns are perfect for sandwiches, sliders, or simply as dinner rolls with a pat of butter. Their light and airy consistency, combined with a subtle sweetness, makes them a versatile and crowd-pleasing choice for any meal.
In this exclusive recipe, we’ll guide you through the process of making the fluffiest milk buns, complete with a simple method for preparing the dough and shaping the buns. The secret to their lightness? A unique milk-based starter called Tangzhong, which keeps the buns soft for days. Let’s dive into this foolproof method for creating tender, irresistible milk buns!
Soft and Fluffy Milk Buns Recipe
Ingredients:
For the Tangzhong (Milk Starter):
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 4 tablespoons milk
For the Dough:
- 2 ½ cups all-purpose flour
- 2 tablespoons powdered milk (optional but adds richness)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) instant yeast
- ½ cup warm milk
- 1 large egg
- 4 tablespoons unsalted butter, softened
For Brushing:
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)