Milk Buns
Servings: 12 buns
Soft, light, and delicious milk buns are easy to make at home. They are perfect for Thanksgiving and holiday dinners. Check out how to make them!
Equipment
- Convection Oven
- Baking tray (13 inch by 9 inch)
Ingredients
Wet ingredients
- 1 cup + 2 tbsp Milk (whole, microwave 20 seconds)
- 4 tablespoon Unsalted butter (melted)
Dry ingredients
- 1 tablespoon Organic cane sugar
- 1 teaspoon Salt
- 3 ½ cup Bread flour (420 grams or all-purpose flour)
- 2 ¼ teaspoon Bread machine yeast (7 grams or instant yeast)
Instructions
Option 1: Make dough in bread machine
- Place the wet and dry ingredients in the order required by your bread machine.
- Close the lid and select the "dough" cycle.
- Once the cycle completes, remove the dough from the pan on a lightly floured surface.
Option 2: Make dough in stand mixer
- Place the wet and dry ingredients into the stand mixer bowl.
- Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
- Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
- Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes double in volume.
- Remove the dough from the bowl on a lightly floured surface.
Shape dough to make buns
- Divide the dough into 12 equal parts of about 65 grams each.
- Shape them into smooth balls and tuck all the edges to the bottom side to make it smooth from the top.
- Place them in a 13-inch by 9-inch baking tray lined with parchment paper.
- Cover with a food wrap or a kitchen towel so that it does not dry up.
- Allow it to rise for about 45-60 minutes until it has doubled in volume.
Bake in the oven
- Preheat the oven to 350°F.
- Remove the food wrap gently and then place the pan in the oven.
- Bake for about 20 minutes on 350°F or until the crust is golden brown in color.
- Take the baking tray out of the oven.
- Apply some butter on top of the buns using a basting brush.
Notes
- Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
Nutrition
Serving: 1roll | Calories: 186kcal (9%) | Carbohydrates: 30g (10%) | Protein: 6g (12%) | Fat: 5g (8%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg (4%) | Sodium: 205mg (9%) | Potassium: 94mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 161IU (3%) | Vitamin C: 0.01mg | Calcium: 35mg (4%) | Iron: 0.4mg (2%)
