Super Soft Milk Buns

Ingredients

• 500 g Strong All-Purpose Flour (high‑protein (Manitoba or similar), 380‑410 W)
• 300 ml Whole Milk (room temperature; 250 ml for tangzhong, 50 ml added to dough)
• 20 g Fresh Yeast (or 10 g active dry yeast)
• 1 Egg (large, room temperature)
• 1 Egg Yolk (large, extra for richness)
• 50 g Unsalted Butter (softened, cut into cubes)
• 50 g Sugar (granulated)
• 10 g Salt (fine sea salt)
• 15 g Sesame Seeds (optional, for topping)
• 1 Egg (for wash) (beaten)
• 30 ml Milk (for wash) (room temperature)
• 20 g Melted Butter (for final glaze) (softened, for brushing hot buns)

Instructions

1. Prepare the Milk Tangzhong

   In a saucepan combine 250 ml whole milk with 50 g of the flour. Heat over low‑medium heat, stirring constantly until the mixture thickens to a smooth, gelatinous paste.

   Time: PT15M

2. Cool the Tangzhong

   Transfer the thickened mixture to a small bowl, cover, and let it cool to room temperature (or refrigerate for at least 30 min if preparing ahead).

   Time: PT5M

3. Combine Main Ingredients

   In the bowl of a stand mixer, add the cooled tangzhong, 450 g strong flour, 20 g fresh yeast (or 10 g dry yeast), the whole egg and extra yolk. Mix on low speed until just combined.

   Time: PT5M

4. Knead the Dough

   Increase mixer speed to medium and knead for about 10 minutes, or until the dough pulls away from the sides and forms a smooth ball.

   Time: PT10M

5. Add Sugar, Salt and Butter

   With the mixer on low, add 50 g sugar, 10 g salt, and 50 g softened butter. Continue mixing until the butter is fully incorporated and the dough is elastic.

   Time: PT5M

6. First Bulk Fermentation

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at 20‑21 °C until doubled in size, about 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 20-21°C

7. Divide and Shape Buns

   Turn the risen dough onto a lightly floured surface, gently deflate, and divide into 6 equal pieces (≈120 g each). Shape each piece into a smooth ball and place on a parchment‑lined baking tray.

   Time: PT10M

8. Second Proof

   Cover the tray loosely with a damp cloth or plastic wrap and let the buns rise again at 20‑21 °C for about 1 hour 30 minutes, until puffy.

   Time: PT1H30M

   Temperature: 20-21°C

9. Egg‑Milk Wash

   In a small bowl whisk together 1 egg and 30 ml milk. Brush the tops of the risen buns evenly.

   Time: PT5M

10. Bake the Buns

    Preheat a static oven to 190 °C. Bake the buns for 20‑25 minutes, or until they are golden brown and sound hollow when tapped.

    Time: PT25M

    Temperature: 190°C

11. Final Butter Glaze

    Immediately after removing from the oven, brush the hot buns with 20 g melted butter for extra shine and softness.

    Time: PT5M

12. Cool and Serve

    Transfer the buns to a cooling rack and let them cool for about 10 minutes before slicing. Serve warm or store as indicated.

    Time: PT10M

Nutrition Facts

Calories

453

Protein

12 g

Carbohydrates

55 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Strong All-Purpose Flour: Bread Flour
• Instead of Whole Milk: Water (will be less rich)
• Instead of Fresh Yeast: Active dry yeast
• Instead of Egg: Egg substitute
• Instead of Egg Yolk: Extra yolk from another egg
• Instead of Unsalted Butter: Margarine
• Instead of Sugar: Honey (reduce by 10 g)
• Instead of Salt: Kosher salt (adjust weight)
• Instead of Sesame Seeds: Poppy seeds
• Instead of Egg (for wash): Egg white only
• Instead of Milk (for wash): Water
• Instead of Melted Butter (for final glaze): Olive oil (different flavor)

Equipment Needed

• Kitchen Scale
• Measuring Cups & Spoons
• Saucepan (2‑cup)
• Stand Mixer with Dough Hook or Large Mixing Bowl
• Plastic Wrap or Damp Cloth
• Baking Tray
• Parchment Paper
• Pastry Brush
• Oven
• Cooling Rack (optional)
• Sharp Knife or Bench Scraper
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Prepare the milk tangzhong correctly
• Knead the dough to a smooth, elastic consistency
• First rise until the dough doubles in volume
• Second rise until buns are puffy
• Bake until golden brown and fully cooked

Chef Tips from the Video

• Using whole milk and butter gives a richer flavor than water‑based doughs
• The tangzhong locks in moisture, keeping the buns soft for days
• If you prefer a sweeter bun, increase sugar to 70 g
• For a golden‑brown finish, add a splash of milk to the egg wash.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped buns for up to 1 month; reheat in oven before serving.

Room temperature: Best eaten the same day; can keep at room temperature for up to 1 day in a sealed bag.

Make-Ahead Tips

• Tangzhong can be prepared a day ahead and kept refrigerated
• The dough can be shaped, covered, and refrigerated overnight for a slower, more flavorful rise
• Baked buns freeze well; reheat in a 180 °C oven for 5‑7 minutes