Milk Bun Recipe
Thanksgiving is just around the corner and you have to bake these cotton soft milk buns this year!
They are insanely soft, fluffy and dusted with powdered sugar and milk powder mixture on the top. Each bite of the milk bun is as light as a marshmallow, the bun is so delicious and practically melts in the mouth.
This milk bun recipe is adapted from Japanese milk buns; they are the softest and the BEST bread rolls, with sweet milky flavors. Unlike other Japanese bread, you can make the best homemade milk buns without a roux starter. The recipe calls for only seven simple ingredients.
Milk buns are perfect for the holidays. They will be the best and softest dinner rolls you’ll ever make. The recipe is very easy, simple and effortless to make.
Ingredients for Sweet Milk Buns Recipe
These soft milk bread buns call for a few simple ingredients below:
- Bread flour
- Granulated sugar
- Instant yeast
- Heavy whipping cream
- Unsalted butter
SUGAR AND MILK POWDER MIXTURE
- Icing sugar
- Milk powder for baking
How to Make Milk Buns?
Make the bread dough by combining the ingredients in a mixing bowl, except butter. Mix well and knead the dough with a standmixer for 5 minutes until smooth. Add the softened butter to the dough and constantly knead the dough for 10 to 15 minutes until elastic.
Cover the dough with a cloth or plastic wrap and let rise for 45 minutes or until doubled in size in a warm area.
After proofing, transfer the dough to a floured surface. Gently press the dough to release the air from it. Divide the dough into 16 equal portions and round each piece into a smooth ball.
Use a 9-inch square baking pan, place each dough onto the pan, about half-inch apart. Lightly cover the dough with plastic wrap and let rise for 30 minutes or until puffy.
Meanwhile, prepare the sugar and milk powder mixture by combining the ingredients in a bowl, Stir to combine well. Set aside.
Preheat the oven 310°F (155°C).
Sprinkle the dough with sugar and milk powder mixture on top before baking.
Bake the bread for 25 minutes or until golden brown.
Remove the milk bread buns from the oven and dust more sugar and milk powder mixture on top before serving.
- The secret of making these milk buns insanely soft and fluffy without a roux starter is adding heavy whipping cream to the recipe. Therefore, don’t skip the heavy whipping cream when you make the dough.
- You can make perfect sweet milk buns by shaping the dough the exact same size and weight.
- Don’t worry if you sprinkle too much sugar and milk powder mixture on the buns. You can always adjust the amount per your liking.
- For the best result, use a 9-inch square baking pan to make the milk buns.
Frequently Asked Questions
How to Store Soft Milk Buns?
Store the leftover milk buns in an airtight container or plastic bag and leave them at room temperature for up to 3 days. Refrigerate the milk buns will last 4 to 5 days.
Can I Use Condensed Milk in Stead of Heavy Whipping Cream to Make the Milk Buns?
Yes, you can use condensed milk as a substitute. If you use sweetened condensed milk in this recipe, you may need to reduce the sugar to prevent the milk buns from becoming too sweet.
How Many Calories per Serving?
This recipe is only 332 calories per serving.
What Dishes to Serve with This Recipe?
Serve these milk bread buns as is or as a side for meals. For a festive meal, I recommend the following recipes.
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- 2 cups bread flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1 pinch salt
- 1/2 cup milk
- 1/4 cup heavy whipping cream
- 1 1/2 tablespoons unsalted butter (softened)
SUGAR AND MILK POWDER MIXTURE
- 1/2 tablespoon icing sugar
- 1 tablespoon baking milk powder
- Add bread flour, sugar, yeast, salt, milk and heavy whipping cream to a mixing bowl. Combine well with a spatula.
- Using a dough hook, knead the dough with a stand mixer on medium-high speed for 5 minutes or until smooth. Add softened butter and constantly knead the dough at the same pace for 10 minutes or until smooth and elastic.
- Cover the dough with a cloth or plastic wrap and let rise for 45 minutes or until doubled in size in a warm area.
- Transfer the dough to a floured surface, gently press the dough to release the air from it. Divide the dough into 16 equal portions and round each piece into a smooth ball.
- Use a 9-inch square baking pan, place each dough onto the pan, half-inch apart. Lightly cover the dough with plastic wrap and rise for 30 minutes until puffy.
- Meanwhile, prepare the sugar and milk powder mixture by combining the ingredients in a bowl and mix well. Set aside.
- Preheat oven 310°F (155°C).
- Dusting the risen dough with sugar and milk powder mixture on top, and bake it for 25 minutes until golden brown.
- Remove the bread from the oven. Dust the Japanese milk buns with more sugar and milk powder mixture.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.