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Super Soft Milk Buns
Fluffy, buttery milk buns made with a tangzhong (milk roux) for extra softness. The dough is enriched with butter, egg, and milk, then brushed with an egg‑milk wash and melted butter for a glossy crust. Perfect for burgers or as a sweet snack.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle hot milk and saucepan with care to avoid burns
- • Use oven mitts when removing hot tray
- • Butter can melt quickly; work quickly when adding to dough
- • Sharp knife for dividing dough
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