Super soft and delicious milk buns, perfect for both savory and sweet fillings. They are also perfect for use as buffet or appetizer buns (making the buns smaller in size). I wanted to try them for a while (I had an old recipe written by my grandmother who called them “grandma’s milk buns recipe” and I took the opportunity to tweak the recipe and this result is optimal! Try the super soft milk buns and I’m sure you won’t leave them anymore.
If you love making buns, also try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Milk Buns
- 3 1/3 cups Manitoba Flour
- 1 cup cups Milk (cow)
- 2 tbsps Extra Virgin Olive Oil
- 1 pinch Fine Salt
- 1 pinch Sugar
- 0.07 oz Dry Yeast
Useful Tools for Making Milk Buns
- Mixer
- Bowl
- Cling Film
- Parchment Paper
- Kitchen Scale
Preparation of Milk Buns
Pour the ingredients into the mixing bowl in the following order: milk, oil, salt, flour, sugar, yeast, attach the dough hook and start at speed 2 for 5 minutes, pause for 5 minutes covering the mixing bowl then start again at speed 2 for another 5 minutes.
Once the mixer has finished kneading, pour the dough onto the work surface, shape it into a ball, place it in a glass bowl, cover with cling film, and place in a closed area until it triples in volume (the turned-off and closed oven is fine), it will take about 3/4 hours (it depends a lot on the external temperature, if it’s cold it will take longer, if it’s warm it will take less time).
Once the dough has tripled in volume, take it, place it on the work surface, and divide it into 10 equal parts (you can also make them smaller, if you want to use them as buffet buns, make 20 pieces), I made 10 of medium size, work each piece by folding and shaping the bun long or round (as you prefer).
Place each bun on the baking sheet lined with parchment paper and put them back in the turned-off and closed oven to rise until doubled (it will take about 2/3 hours).
Once the milk buns have doubled in volume, remove the tray from the oven, heat the oven (static) to 356°F (180°C), brush the surface of the buns with a little milk, once the oven is hot, bake and cook for 30 minutes (at the end of cooking the milk buns should be golden), once cooked let them cool in the turned-off and open oven and voila, the milk buns are ready to be enjoyed!
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SUPER SOFT AND FLUFFY MILK BUNS
Advice
Cooking times can vary by a few minutes from oven to oven because they are not all the same, so check the cooking, they should be just golden at the end of cooking. You can store them in a freezer bag and they will stay soft for days. You can freeze them and stock up, you just need to take them out the night before and they will be like freshly made.
Tasty Variations!
You can use milk buns as a base to make excellent homemade burgers, you just need to shape them round (before the last rise), and after brushing with milk, just before baking, sprinkle sesame seeds on top. Once baked, fill the milk buns as you like with whatever you fancy: meat, sauces, vegetables, and whatever your imagination suggests!
