Homemade Soft and Fluffy Milk Buns: A Step-by-Step Guide with Recipes

There’s something incredibly comforting about the smell of freshly baked bread wafting through your kitchen. If you’ve ever wanted to recreate the soft, fluffy milk buns you find in bakeries, you’re in the right place. These buns are perfect for sandwiches, sliders, or simply enjoyed on their own with a pat of butter. In this article, we’ll walk you through two delicious recipes for homemade milk buns: a classic version and a slightly sweeter, enriched version. Both are easy to make and yield bakery-quality results.

---

Recipe 1: Classic Soft and Fluffy Milk Buns

This recipe is a straightforward, no-fuss way to make soft and fluffy milk buns. The dough is lightly sweetened and enriched with milk, resulting in a tender crumb and a golden crust.

Ingredients

(Makes 12 buns)

• 3 ½ cups (450g) bread flour (or all-purpose flour)
• 1 cup (240ml) whole milk, lukewarm
• ¼ cup (50g) granulated sugar
• 2 ¼ teaspoons (7g) instant yeast (1 packet)
• 1 large egg, room temperature
• ¼ cup (60g) unsalted butter, softened
• 1 teaspoon (5g) salt
• 1 tablespoon milk (for brushing)
• Optional: sesame seeds or oats for topping

---

Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine the lukewarm milk (about 110°F/43°C) with the sugar and instant yeast. Stir gently and let it sit for 5-10 minutes until frothy. This ensures the yeast is active.

Step 2: Make the Dough

2. In a large mixing bowl or the bowl of a stand mixer, combine the bread flour and salt.
3. Add the yeast mixture and the egg to the flour. Mix on low speed (or by hand) until a shaggy dough forms.
4. Add the softened butter, a little at a time, and continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

Step 3: First Rise

5. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 4: Shape the Buns

6. Punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and divide it into 12 equal pieces (about 75g each).
7. Roll each piece into a smooth ball by cupping your hand over the dough and rolling it in a circular motion. Place the balls on a parchment-lined baking sheet, leaving about 2 inches between each bun.

Step 5: Second Rise

8. Cover the shaped buns with a kitchen towel and let them rise for another 30-45 minutes, or until puffy.

Step 6: Bake

9. Preheat your oven to 350°F (175°C).
10. Brush the tops of the buns lightly with milk and sprinkle with sesame seeds or oats if desired.
11. Bake for 18-20 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom.

Step 7: Cool and Serve

12. Transfer the buns to a wire rack to cool completely before serving. Enjoy warm or at room temperature.

---

Recipe 2: Enriched Sweet Milk Buns (Hokkaido-Style)

For those who prefer a slightly richer, sweeter bun, this Hokkaido-style milk bun recipe is a winner. The addition of heavy cream and tangzhong (a cooked flour paste) makes these buns incredibly soft and moist.

Ingredients

(Makes 12 buns)

For the Tangzhong (Flour Paste):

• 3 tablespoons (25g) bread flour
• ½ cup (120ml) water

For the Dough:

• 3 ½ cups (450g) bread flour
• ½ cup (120ml) whole milk, lukewarm
• ⅓ cup (70g) granulated sugar
• 2 ¼ teaspoons (7g) instant yeast (1 packet)
• 1 large egg, room temperature
• ¼ cup (60g) unsalted butter, softened
• ¼ cup (60ml) heavy cream
• 1 teaspoon (5g) salt
• 1 tablespoon milk (for brushing)
• Optional: pearl sugar or melted butter for topping

---

Instructions

Step 1: Make the Tangzhong

1. In a small saucepan, whisk together the bread flour and water until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a paste (about 2-3 minutes). Remove from heat and let it cool to room temperature.

Step 2: Activate the Yeast

3. In a small bowl, combine the lukewarm milk (about 110°F/43°C) with the sugar and instant yeast. Stir gently and let it sit for 5-10 minutes until frothy.

Step 3: Make the Dough

4. In a large mixing bowl or the bowl of a stand mixer, combine the bread flour and salt.
5. Add the yeast mixture, tangzhong, egg, and heavy cream to the flour. Mix on low speed (or by hand) until a shaggy dough forms.
6. Add the softened butter, a little at a time, and continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

Step 4: First Rise

7. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 5: Shape the Buns

8. Punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and divide it into 12 equal pieces (about 80g each).
9. Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, leaving about 2 inches between each bun.

Step 6: Second Rise

10. Cover the shaped buns with a kitchen towel and let them rise for another 30-45 minutes, or until puffy.

Step 7: Bake

11. Preheat your oven to 350°F (175°C).
12. Brush the tops of the buns lightly with milk and sprinkle with pearl sugar if desired.
13. Bake for 18-20 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom.

Step 8: Cool and Serve

14. Transfer the buns to a wire rack to cool completely. For an extra touch of richness, brush the tops with melted butter while still warm.

---

Tips for Perfect Milk Buns

1. Use a Kitchen Scale: For the most accurate results, weigh your ingredients, especially the flour.
2. Don’t Skip the Tangzhong: In the second recipe, the tangzhong is key to achieving that ultra-soft texture.
3. Knead Thoroughly: Proper kneading develops the gluten, which gives the buns their structure and chew.
4. Control the Temperature: Ensure your milk is lukewarm (110°F/43°C) to activate the yeast without killing it.
5. Store Properly: Keep the buns in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

---

Serving Suggestions

These milk buns are incredibly versatile. Here are a few ways to enjoy them:

• As Sandwich Buns: Fill them with pulled pork, fried chicken, or your favorite deli meats.
• With Sweet Spreads: Slather them with jam, honey, or Nutella for a quick breakfast or snack.
• As Dinner Rolls: Serve them warm with a pat of butter alongside soups or stews.
• For Sliders: Use them as mini burger buns for a fun twist on classic sliders.

---

Conclusion

Making homemade soft and fluffy milk buns is easier than you might think, and the results are well worth the effort. Whether you opt for the classic version or the enriched Hokkaido-style buns, you’ll be rewarded with tender, pillowy buns that are perfect for any occasion. So roll up your sleeves, preheat your oven, and get ready to fill your home with the irresistible aroma of freshly baked bread. Happy baking