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Author:
chefantonis
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Milk Sandwich Buns
This recipe guides you through making soft and fluffy milk sandwich buns, perfect for breakfast or light snacks. It involves preparing a dough starter (tangzhong method, often referred to as a 'water roux' or 'starter' when using yeast) for extra moisture and tenderness, followed by the main dough preparation, two stages of kneading, and two proofing periods to achieve the perfect texture. The result is delicious, homemade buns that are far superior to store-bought.
#Milk Buns
#Sandwich Bread
#Baking
#Bread
#Homemade
#Soft Buns
#Yeast Bread
Freshly baked milk sandwich buns
Recipe Information
16m
Prep Time
20m
Cook Time
2h 51m
Total Time
8
Servings
Medium
Bakery
English
Nutrition (per serving)
220
Calories
8g
Protein
35g
Carbs
6g
Fat
Golden brown buns on a cooling rack
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Perfectly shaped dough balls before final proof
Instructions
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- To prepare the dough starter, combine 100g bread flour, 100ml water, and 1.5g instant yeast in a bowl. Mix thoroughly until well combined.2m
Preview2mPreviewTo prepare the dough starter, combine 100g bread flour, 100ml water, and 1.5g instant yeast in a bowl. Mix thoroughly until well combined. - Cover the bowl with plastic wrap and let the dough starter rest at room temperature for 60 minutes.1h
Preview1hPreviewCover the bowl with plastic wrap and let the dough starter rest at room temperature for 60 minutes. - In a separate mixer bowl, combine 300g bread flour, 15g milk powder, 1 egg, 35g sugar, 160ml milk, 3g salt, and 8g instant yeast for the main dough.3m
Preview3mPreviewIn a separate mixer bowl, combine 300g bread flour, 15g milk powder, 1 egg, 35g sugar, 160ml milk, 3g salt, and 8g instant yeast for the main dough. - Add the prepared dough starter to the main dough ingredients in the mixer bowl.1m
Preview1mPreviewAdd the prepared dough starter to the main dough ingredients in the mixer bowl. - Knead the dough in the mixer for 7 minutes on a medium speed until it comes together and forms a shaggy ball.7m
Preview7mPreviewKnead the dough in the mixer for 7 minutes on a medium speed until it comes together and forms a shaggy ball. - Add 25g softened butter to the dough and continue kneading.1m
Preview1mPreviewAdd 25g softened butter to the dough and continue kneading. - Knead the dough for another 4 minutes until it is smooth, elastic, and passes the windowpane test.4m
Preview4mPreviewKnead the dough for another 4 minutes until it is smooth, elastic, and passes the windowpane test. - Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it rest (first proof) for 60 minutes in a warm place until doubled in size.1h
Preview1hPreviewPlace the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it rest (first proof) for 60 minutes in a warm place until doubled in size. - Gently punch down the dough to release air, then separate it into 8 equal pieces. Shape each piece into a smooth ball.10m
Preview10mPreviewGently punch down the dough to release air, then separate it into 8 equal pieces. Shape each piece into a smooth ball. - Place the shaped dough balls on a baking sheet lined with parchment paper, cover them loosely, and let them rest (second proof) for 15 minutes.15m
Preview15mPreviewPlace the shaped dough balls on a baking sheet lined with parchment paper, cover them loosely, and let them rest (second proof) for 15 minutes. - Preheat your oven to 180°C (350°F). Bake the buns for 15-20 minutes, or until golden brown on top. Let them cool slightly on a wire rack before serving.20m
Preview20mPreviewPreheat your oven to 180°C (350°F). Bake the buns for 15-20 minutes, or until golden brown on top. Let them cool slightly on a wire rack before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!