These easy Milk Buns are excellent for breakfast, sandwiches, or as a side to any meal! Light, airy buns, and so simple to make. An absolutely delicious bread that you should add to your homemade bread collection!
All-around bread, that's the best way to describe these soft milk buns.
For breakfast or snacks, you can have them with jam, cheese, or, my favorite, just regular salted butter.
When making sandwiches, these milk buns are excellent with cured meat like prosciutto or salami --- top it with some sliced cucumber or tomatoes. Yum.
Lastly, when serving it as a side dish, anything with sauce (or soup), these milk buns will come in handy for absorbing all the flavor --- and cleaning your plate. 😉
FOR MORE EASY BREAD RECIPES, CHECK OUT THESE POSTS!
Ingredients
(See the recipe card below for measurements.)
- Flour – these milk bread buns need a combination of all-purpose and bread flour.
- Yeast – as always, I use active dry yeast.
- Butter – melted.
- Milk – warm for combining with the yeast.
- Honey – add some earthy sweetness to the milk buns.
- Egg – beaten to brush the buns before baking them.
- Sugar – granulated white sugar will be great
- Salt – just a pinch for the dough.
How to make milk bread buns
Start by mixing half a cup and two tablespoons of warm milk with the yeast, then set aside until it's ready.
Combine the two kinds of flour, sugar, and a pinch of salt in a stand-mixer bowl.
Add the honey, melted butter, and yeast mixture.
Mix and knead until you get a smooth dough.
Form it into a ball and place it in an oiled bowl.
Cover with a clean kitchen cloth and set aside until it doubles in size --- typically takes around ninety minutes.
Divide the dough into six parts and form each portion of milk bread dough into a small ball.
Place them on a tray lined with parchment paper; keep some space between each milk bun.
Cover with the kitchen cloth again and set aside until it expands in size --- generally takes forty-five minutes.
Preheat your oven to 220°C (400°F).
Mix the beaten egg with the remaining milk (two tablespoons) and brush each bun.
Place your tray of milk bread buns in the middle of the oven.
Adjust the temperature to 200°C (375°F) and bake the buns for twenty to twenty-five minutes --- or until they turn golden.
Remove from the oven and transfer these freshly baked milk buns to a cooling rack.
Serve and enjoy with your favorite cheese or jam!
Helpful tips
- It's fine to knead the dough by hand since it's not a sticky dough --- it's easy to manage.
- If you don't want the egg, it's ok to just brush the bread buns with milk. The buns will be shiny but will not get the golden color that you see in these images.
How to store these milk bread buns
Wait for them to cool, then wrap them in a Ziplock and place them in the freeze for longer storage.
When you're ready to serve them, remove them from the freezer, unwrap them, and heat them directly in the oven --- no thawing is required.
So, are you finally convinced to try these milk buns this weekend? Let me know what you think!
OR GET MORE IDEAS FROM THIS LIST OF EASY SIDE DISHES!
Easy Milk Buns Recipe
Equipment
- Weighing Scale
- Measuring cups
- Measuring spoons
- Baking tray
- Parchment paper/Baking paper
Ingredients
- 150 grams all-purpose flour (about 1 cup)
- 100 grams bread flour (1/2 cup, heaping)
- 12 grams sugar (1 tablespoon)
- 30 grams butter (2 tablespoons when melted), melted
- 160 ml milk (1/2 cup + 4 tablespoons), warm
- 1 teaspoon yeast, heaping
- 2 teaspoons honey
- 1 egg, beaten
- pinch of salt
Instructions
- Combine half a cup and two tablespoons of warm milk with yeast, then set aside until it's foamy.
- Mix bread four, all-purpose flour, sugar, and a pinch of salt in a stand-mixer bowl.
- Add the honey, melted butter, and yeast mixture, then mix and knead until you get a smooth dough.
- Form the milk bread dough into a ball and place it in an oiled bowl.
- Cover with a clean kitchen cloth and set aside until it doubles in size --- generally takes about ninety minutes.
- Divide the dough into six parts and form each portion of milk bread dough into a small ball.
- Place them on a tray lined with parchment paper; keep some space between each milk bun.
- Cover with the kitchen cloth again and set aside until it expands in size --- generally takes forty-five minutes.
- Preheat your oven to 220°C (400°F).
- Combine the beaten egg with the remaining milk (two tablespoons) and brush each bun with it.
- Place your tray of milk bread buns in the middle of the oven.
- Adjust the temperature to 200°C (375°F) and bake the buns for twenty to twenty-five minutes --- or until they turn golden.
- Remove from the oven and transfer these freshly baked milk bread buns to a cooling rack.
- Serve and enjoy with your favorite jam or cheese!
Notes
- Cook's Tip: You can use your hands to knead the dough if you don't have a stand mixer. It's an easy dough to manage manually because it is not sticky.
- Refer to the post for more tips and suggestions.
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