Have you ever thought of using whey (also known as whey) to make soft, fragrant, and well-golden buns? What we often consider a byproduct of cheese or yogurt production is actually a valuable ingredient in the kitchen — especially in baking.
Whey is rich in proteins, lactose, and minerals, which significantly improve the dough’s structure, increase its softness, and give it a perfect golden color thanks to the Maillard reaction. Additionally, its slight acidic profile promotes more active fermentation and a more interesting flavor without altering the bread’s neutral taste too much.
Using it instead of (or in part of) milk or water allows for softer buns with a delicately shiny crust. It’s ideal for those looking for an alternative, genuine, and anti-waste recipe, making the most of every part of the ingredients.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Portions: 8Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 2/3 cup whey
- 2/3 cup milk (or water)
- 2 tsp sugar
- 1 3/4 tsp dry yeast (or 12.5 grams fresh yeast)
- 3 1/2 tbsp butter (or 3 tablespoons sunflower oil)
- 1 tbsp fine salt (also 2 tsp according to taste)
- 1 egg yolk (for brushing)
Steps
Procedure
1 – Activate the yeast by dissolving it in lukewarm whey and milk (or water) + sugar, let it rest until it becomes frothy (5–15 minutes).
2 – Add the flour, softened butter (or oil), and salt; knead until you get a smooth and elastic dough.
3 – First rise: Cover the dough and let it rest in a warm place for 1h–1h30, until doubled in size.
4 – Second rise: Shape the buns (balls or loaves), place them on a baking tray lined with parchment paper or in silicone molds for buns or small baguettes (like the one in the photo that I use) and cover them for the final rise (~30 min).
5 – Brush with milk/egg yolk the surface of the buns, and then bake them at 390 °F for about 15 minutes in the air fryer or at 355 °F in a static oven for about 18-20 minutes until golden.
6 – Cool the buns on a rack to keep the base crispy and maintain their softness.
Soft whey buns keep well for several days if treated correctly:
At room temperature:
Store them in a food bag (preferably cloth or zip food-grade plastic) to maintain softness. They last 2–3 days outside the fridge.
In the refrigerator:
Not recommended: the cold tends to dry out the bread more quickly. Best avoided.
In the freezer:
Great solution! Freeze them once cool, wrapped individually in plastic wrap or in a freezer bag.
When needed, simply let them thaw at room temperature or heat them for a few minutes in the oven at 300–320 °F to make them crisp again.
FAQ (Questions and Answers)
Q: Does whey make the buns softer?
A: Yes—whey lactose and proteins promote softness and better browning.
Q: Can I completely replace milk with whey?
A: Not recommended: better to use 20–30% up to a maximum of 50% of the total liquids to avoid too acidic dough or excessive density.
Q: What does bread with whey taste like?
A: Slightly sweeter and more aromatic, with a more elegant and rich texture compared to a milk/water-only dough.
