Ultra Soft Milk Buns (Better Than Any Bakery)
Pillowy soft, slightly sweet homemade milk buns with a golden bakery-style finish — made from scratch with simple pantry ingredients.
Ingredients
- 3 cups all-purpose flour
- 1 cup warm milk
- 2 tablespoons sugar
- 2 ¼ teaspoons active dry yeast
- ¼ cup unsalted butter softened
- 1 egg
- ½ teaspoon salt
- 1 tablespoon milk for brushing
Instructions
- Activate yeast with warm milk and sugar for 5 to 10 minutes, until foamy.
- Mix flour, salt, egg, butter, and the yeast mixture into a shaggy dough.
- Knead until smooth and elastic, about 8-10 minutes.
- Let rise 1 hour, until doubled in size.
- Shape dough into rolls and place on a lined tray.
- Let rise again 30 minutes, until puffy.
- Brush tops with milk.
- Bake at 350°F (175°C) for 18 to 22 minutes, until golden.
- Cool slightly before serving.
Notes
Warm milk should feel like bathwater (105-110°F) — too hot kills the yeast.
Make sure yeast foams during activation before proceeding.
Buns are done when they sound hollow when tapped on the bottom.
Store in an airtight container at room temperature up to 3 days, or freeze up to 2 months.
Make sure yeast foams during activation before proceeding.
Buns are done when they sound hollow when tapped on the bottom.
Store in an airtight container at room temperature up to 3 days, or freeze up to 2 months.