Japanese milk bread's secret is tangzhong—a flour-water roux that traps steam, creating impossibly soft texture for days.
Milk Buns
Indulge in these fluffy milk buns, the ultimate foundation for your favorite sandwiches! Crafted with rich milk and a touch of butter for that melt-in-your-mouth texture, these soft rolls are perfect for elevating your lunch game. Get ready to impress with every bite!
Prep
15
min
Cook
20
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 2 žlice vode (30 ml)
🥛Dairy & Eggs(4)
- 50 g maslaca (otopljenog) (3.5 tbsp)
- 1 jaje
- 1 žumanjak
- 6 dl mlijeka (20.3 fl oz)
🫙Pantry Staples(5)
- 1 suhi kvasac
- 1 kg glatkog brašna (8 cup)
- 1,5 dl ulja (5.07 fl oz)
- 2 žlice ulja (30 ml)
- 2 žlice šećera (30 ml)
🧂Spices & Seasonings(2)
- Krupna sol (za posipanje)
- 1 mala žličica soli (5 ml)
👨🍳 Instructions
- 1
In lukewarm milk, add 2 tablespoons of sugar and 1 dry yeast, mix well and let it sit for 5 minutes.
- 2
In a bowl, combine 1 kg of flour, 1 teaspoon of salt, and 1 egg. Add the milk mixture and oil, and knead into a compact dough.
- 3
Once the dough is formed, add 50 g of melted butter and knead for another 3-4 minutes.
- 4
Let the dough rise for 1 hour.
- 5
After 1 hour, divide the dough into 2 equal parts and then each part into 6 pieces.
- 6
Shape into balls, roll them out, and form as shown in the video.
- 7
After shaping the buns, place them on a tray and let them rise for another 20 minutes.
- 8
Brush with egg yolk and sprinkle with coarse salt.
- 9
Bake at 200 degrees Celsius for 20 minutes.
💡 Pro Tips
- ✓Test your milk temperature to 100-110°F before adding yeast - too hot kills the yeast, too cold prevents activation, and proper temperature creates visible foam in exactly 5 minutes.technique100-110°F
- ✓Add melted butter after initial gluten development because fat coats flour proteins and reduces gluten formation by up to 30% if added too early.timing30% gluten reduction
- ✓Knead for exactly 8-10 minutes total to develop proper gluten window - the dough should stretch thin enough to see light through without tearing.technique8-10 minutes
- ✓Proof in 75-80°F environment because yeast activity doubles every 18°F increase, and this temperature range ensures consistent 1-hour rise time.timing75-80°F
- ✓Brush egg yolk mixed with 1 tablespoon cream instead of plain yolk - the fat creates superior browning through Maillard reaction and prevents burning.ingredient1 tablespoon cream
Share this recipe
Prep
15
min
Cook
20
min
Serves
12
people
Level
intermediate
Share this recipe
Japanese milk bread's secret is tangzhong—a flour-water roux that traps steam, creating impossibly soft texture for days.
Milk Buns
Indulge in these fluffy milk buns, the ultimate foundation for your favorite sandwiches! Crafted with rich milk and a touch of butter for that melt-in-your-mouth texture, these soft rolls are perfect for elevating your lunch game. Get ready to impress with every bite!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 2 žlice vode (30 ml)
🥛Dairy & Eggs(4)
- 50 g maslaca (otopljenog) (3.5 tbsp)
- 1 jaje
- 1 žumanjak
- 6 dl mlijeka (20.3 fl oz)
🫙Pantry Staples(5)
- 1 suhi kvasac
- 1 kg glatkog brašna (8 cup)
- 1,5 dl ulja (5.07 fl oz)
- 2 žlice ulja (30 ml)
- 2 žlice šećera (30 ml)
🧂Spices & Seasonings(2)
- Krupna sol (za posipanje)
- 1 mala žličica soli (5 ml)
👨🍳 Instructions
- 1
In lukewarm milk, add 2 tablespoons of sugar and 1 dry yeast, mix well and let it sit for 5 minutes.
- 2
In a bowl, combine 1 kg of flour, 1 teaspoon of salt, and 1 egg. Add the milk mixture and oil, and knead into a compact dough.
- 3
Once the dough is formed, add 50 g of melted butter and knead for another 3-4 minutes.
- 4
Let the dough rise for 1 hour.
- 5
After 1 hour, divide the dough into 2 equal parts and then each part into 6 pieces.
- 6
Shape into balls, roll them out, and form as shown in the video.
- 7
After shaping the buns, place them on a tray and let them rise for another 20 minutes.
- 8
Brush with egg yolk and sprinkle with coarse salt.
- 9
Bake at 200 degrees Celsius for 20 minutes.
💡 Pro Tips
- ✓Test your milk temperature to 100-110°F before adding yeast - too hot kills the yeast, too cold prevents activation, and proper temperature creates visible foam in exactly 5 minutes.technique100-110°F
- ✓Add melted butter after initial gluten development because fat coats flour proteins and reduces gluten formation by up to 30% if added too early.timing30% gluten reduction
- ✓Knead for exactly 8-10 minutes total to develop proper gluten window - the dough should stretch thin enough to see light through without tearing.technique8-10 minutes
- ✓Proof in 75-80°F environment because yeast activity doubles every 18°F increase, and this temperature range ensures consistent 1-hour rise time.timing75-80°F
- ✓Brush egg yolk mixed with 1 tablespoon cream instead of plain yolk - the fat creates superior browning through Maillard reaction and prevents burning.ingredient1 tablespoon cream