Soft, fluffy and buttery, these homemade milk bread buns are surprisingly simple to make. There’s no tangzhong required, just an easy yeast dough shaped into individual buns and baked until golden.
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Similar to my homemade hamburger buns and soft dinner rolls, these milk bread buns are soft, buttery and easy to make.
Recipe Overview: Homemade Milk Bread Buns
Texture: Soft and fluffy with a tender crumb and golden tops.
Flavor: Lightly sweet and buttery.
Method: No tangzhong needed, but still soft and airy like Japanese milk bread, with a melt-in-your-mouth texture.
Difficulty: Easy and straightforward, with most of the time spent letting the dough rise.
These homemade milk bread buns are made with an enriched dough of milk, butter and a little sugar for an incredibly soft, fluffy texture. They’re so buttery and tender, with a bakery-worthy aroma that makes you want to reach for another.
They’re richer and more tender than my olive oil bread and just as irresistible as my double cheese buns. And unlike my Italian buns, there’s no overnight rise, so you can make and enjoy them the same day.
Ingredient Notes
- Milk: Heavy cream, whole milk or 2% milk will all work. The richer the milk, the softer and more tender the buns will be.
- Yeast: Active dry yeast is used here. Let it sit in the lukewarm milk for about 10 minutes before mixing the dough.
- Flour: All-purpose flour keeps the buns soft while still giving them enough structure.
- Butter: Use softened unsalted butter so it incorporates easily into the dough.Â
- Sugar: Just enough granulated sugar is added to lightly sweeten the dough without making the buns dessert-like.
- Seeds: Sesame, poppy or sunflower seeds are optional, but add a nice finish and a little texture on top.
- Egg wash: A simple egg and water mixture gives the buns their shiny, golden finish.
How to Make Milk Bread Buns
Start by blooming the yeast in the lukewarm milk. After about 10 minutes, stir it before adding it to the flour and sugar.
Once the dough starts coming together, add the softened butter a little at a time. This helps it incorporate evenly into the dough.
Keep kneading until the dough is smooth and pulls away from the sides of the bowl, then let it rise until doubled.
Divide the dough into equal portions and shape each one into a smooth ball. I like to weigh them so they bake evenly.
Space the buns well apart on the baking sheet and let them rise again until puffy and doubled.
Brush with egg wash, add seeds if you like, then bake until golden. Let them cool on a wire rack before serving.
recipe Tips
- Adjust the dough as needed. Flour absorbs liquid differently, so go by how the dough feels. If it seems too sticky, add a little more flour; if it feels too dry, add a splash of milk.
- Try the windowpane test. To check if the dough has been kneaded enough, gently stretch a small piece between your fingers. If it stretches into a thin, translucent sheet without tearing right away, the gluten is well developed and the dough is ready to rise.
- Don’t overproof. Let the dough rise until doubled and the shaped buns look soft and puffy. Overproofing can weaken the dough and cause the buns to deflate or bake up flatter.
- Use a richer milk. While 2% milk will work, whole milk or heavy cream will give the buns an even softer, richer crumb.
- Don’t overbake. Take the buns out once they’re nicely golden so they stay soft and tender. If you’re unsure, a digital thermometer inserted into the center of a bun should read at least 190°F.
Milk Bread Buns FAQs
Yes. If using salted butter, reduce the added salt from 1 teaspoon to ¾ teaspoon.
Yes. After the first rise, divide the dough into 3 or 4 equal pieces. Flatten each piece into a rectangle, fold the sides inward, then roll it up into a log. Place the logs seam-side down next to each other in a greased loaf pan, let rise until puffy, then bake until golden and the center reaches about 190°F.
Yes. Knead the dough by hand until smooth and elastic, adding the softened butter gradually so it has time to incorporate.
Yes. After kneading, cover the dough and let the first rise take place in the refrigerator overnight, about 8 to 12 hours. The next day, shape the buns and let them rise until doubled and puffy before baking. Since the dough will be cold, the second rise may take a little longer.
These Homemade Milk Bread Buns are wonderfully soft, fluffy, and perfect for just about any meal. Whether you enjoy them warm with butter, use them for sandwiches, or serve them alongside your favorite soups and dinners, they’re sure to become a family favorite. Buon Appetito!
- â…” cup milk (heavy, whole or 2%)
- 1 teaspoon active dry yeast
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter (softened)
- 1 teaspoon salt (if you use salted butter then use ¾ teaspoon)
EXTRAS
- 2-3 tablespoons seeds (sunflower, poppy, sesame)
- 1 large egg
- 1 tablespoon water
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In a small bowl add the lukewarm milk, sprinkle the yeast on top and let sit 10 minutes, then stir.
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In the stand mixer bowl whisk the flour and sugar, add the yeast mixture and start to knead, add the butter in two additions, kneading between each addition, add the salt and continue to knead for 5 minutes, until the dough is smooth, compact and pulls away from the sides of the bowl.
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Move the dough to a flat surface and form into a ball. Place in a lightly oiled bowl, cover and let rise in a warm draft free area for approximately 2-3 hours or until doubled in bulk.
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Transfer the dough to a lightly floured flat surface, divide into 2¼ ounces / 65 gram portions of dough, form into balls, place them on a parchment paper lined cookie sheet well apart. Cover with a tea towel and let rise approximately 1 hour or until doubled in bulk.
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Pre-heat oven to 350F/180C.
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Brush the buns with the egg wash, sprinkle with seeds of choice if desired. Bake for approximately 20-25 minutes. Move to a wire rack to cool completely. Enjoy!
How should homemade milk bread be stored?
Once completely cool, store the rolls in an airtight container or tightly sealed bag at room temperature for about 2-3 days. For longer storage, freeze them in a freezer-safe bag and thaw at room temperature as needed.
Calories: 211kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 353mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin A: 176IU | Vitamin C: 0.001mg | Calcium: 62mg | Iron: 2mg | Phosphorus: 94mg
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