Milk Buns with Low Glycemic Index Flour, excellent for the whole family, are super soft, as fluffy as a cloud! These milk buns are perfect to be filled with both savory and sweet fillings and will win you over at the first taste I assure you! Now hurry to the kitchen to get your hands in the dough!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Milk Buns with Low Glycemic Index Flour
- 3 1/3 cups low glycemic index flour
- 1 cup partially skimmed milk
- 3 tbsps extra virgin olive oil
- 1 tsp dry yeast
- 1/2 tsp fine salt
- 1 pinch sugar (or erythritol)
Useful Tools
- Kitchen Scale
- 2 Bowls
- Stand Mixer
- Pastry Board
- Plastic Wrap
- Parchment Paper
- Dough Scraper
Preparation of Milk Buns with Low Glycemic Index Flour
In the bowl of the stand mixer, add the ingredients in the following order: flour, salt (on one side), sugar and yeast (on the other side) and mix quickly with a finger.
Then add the milk and oil, attach the dough hook and run the mixer on speed 2 for 8 minutes, then stop.
Transfer the dough onto the pastry board, quickly shape it into a ball, place it in a glass bowl, and cover with plastic wrap, put it in the (turned off and closed) oven to rise until it triples in volume (if it’s warm, it triples in less than 2 hours, otherwise it will take a little longer).
Once the dough has tripled in volume, take it, place it on the pastry board and divide it into 8 equal parts by cutting the dough with the dough scraper (use the scale to make equal weight pieces).
Take each piece of dough, slightly flatten it, fold it over itself from the long sides, and roll it up forming small rolls.
Place each bun on a baking sheet lined with parchment paper and put it back in the (turned off and closed) oven to double in volume.
Once the buns have doubled in volume, take them out of the oven, heat it to 350°F and once it reaches the temperature, bake the milk buns, cook for 25 minutes (at the end of baking they should be well golden on the surface), once baked turn off the oven; open it and let the buns cool this way, once cold they are ready to enjoy!
NOTES & TIPS
The rising times mentioned above can be indicative because it largely depends on the external temperature, if it’s cold outside it will take more time, while the opposite if it’s warm outside it will take less time, adjust by checking the growth of the dough.
These buns will come out with a crispy outer crust but once they are completely cold they become super soft!
You can freeze them once cold to always have a supply available.
They can be filled in both savory and sweet versions.
They are perfect for kids’ school snacks!
