Soft & Fluffy Milk Buns: A Pillowy Treat for Every Occasion
If you’ve ever dreamed of the perfect bun — soft, fluffy, golden on the outside, and melt-in-your-mouth tender on the inside — these Milk Buns are exactly what you’re looking for. Baked to a rich golden hue and gently coiled with bits of green onion for a hint of savory goodness, they’re a true crowd-pleaser.

Whether served as a side with soup or stew, used for sandwiches, or enjoyed warm with a pat of butter or honey, these buns never disappoint. They’re light, tender, and have that perfect balance of sweetness and richness.

Why You’ll Love These Milk Buns
Ultra soft and fluffy: Thanks to a mix of milk, butter, and yeast.

Versatile: Sweet or savory — they go with everything!

Beginner-friendly dough: Great for both novice and experienced bakers.

Perfect for meal prep: These buns stay soft for days and freeze beautifully.

Ingredients You’ll Need
Let’s break down the ingredients that create that signature soft and buttery texture:

Wet Ingredients:
1 cup warm milk (about 110°F / 43°C) – Adds richness and moisture.

1 cup warm water – Helps hydrate the dough.

2 tablespoons sugar – Slightly sweetens and feeds the yeast.

1 egg, beaten – For structure and color.

Dry Ingredients:
6 cups all-purpose flour – The base of your dough.

2¼ teaspoons active dry yeast – The leavening agent.

1½ teaspoons salt – Balances the sweetness.

Fats:
½ cup unsalted butter, melted – Provides flavor and keeps the crumb tender.

✨ Optional add-in: Chopped green onions or chives for a savory twist (as pictured).

Step-by-Step Instructions
‍ Step 1: Activate the Yeast
In a small bowl or measuring cup:

Mix the warm milk, warm water, sugar, and yeast.

Stir gently and let sit for 5–10 minutes until it becomes frothy.

If your yeast doesn’t foam, it may be expired. Always check dates before baking!

Step 2: Mix the Dough
In a large mixing bowl (or the bowl of a stand mixer):

Combine the flour and salt.

Pour in the frothy yeast mixture, followed by the melted butter and beaten egg.

Stir with a wooden spoon or dough hook attachment until a shaggy dough forms.

✋ Step 3: Knead the Dough
By hand: Turn the dough onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic.

Using a stand mixer: Knead on medium speed for 6–8 minutes until the dough pulls away from the sides and forms a smooth ball.

The dough should be soft but not sticky. Add a tablespoon of flour at a time if too wet.

️ Step 4: First Rise
Transfer the dough to a greased bowl.

Cover with plastic wrap or a clean towel.

Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Pro tip: Preheat your oven for 2 minutes, then turn it off and place the dough inside for a warm, draft-free environment.

Step 5: Shape the Rolls
Punch down the risen dough to release air.

Roll it out into a large rectangle (about ½ inch thick).

Sprinkle with chopped green onions or herbs if desired.

Roll the dough up tightly, like a jelly roll.

Cut into 12 equal spiral rolls and place them in a greased or parchment-lined 9×13 baking pan.

Make sure the rolls are spaced slightly apart — they’ll expand beautifully during baking!

⏳ Step 6: Second Rise
Cover the pan with a towel and let the rolls rise again for 30–45 minutes, or until puffed and touching.

Step 7: Bake
Preheat your oven to 350°F (175°C).

Brush the tops of the buns with an egg wash (1 egg + 1 tbsp milk) for a shiny, golden finish.

Bake for 20–25 minutes, or until golden brown and the tops are lightly domed.

Your kitchen will smell like a bakery at this point!

Step 8: Finish & Serve
As soon as they come out of the oven:

Brush with melted butter for extra shine and softness.

Let cool slightly before serving warm.

Enjoy them as is, or serve with jam, cheese, butter, or honey!

️ Serving Suggestions
These milk buns are endlessly versatile:

Breakfast: Pair with tea or coffee.

Lunch: Use as sandwich buns (they’re perfect for sliders).

Dinner: Serve alongside soups, stews, or roasted meats.

Snack: Warmed with butter or Nutella.

Storage & Freezing
To Store:
Let buns cool completely.

Store in an airtight container or ziplock bag at room temperature for up to 4 days.

To Freeze:
Wrap each bun individually in plastic wrap.

Freeze in a ziplock bag for up to 2 months.

Reheat in a microwave or oven at 300°F until warm.

Tips for Success
Check yeast freshness: Dead yeast means no rise — always proof it first!

Use bread flour for chewier texture: You can substitute 1–2 cups of the all-purpose flour with bread flour.

Avoid over-flouring: The dough should be slightly tacky. Too much flour will make the buns dry.

Even shaping: For uniform buns, weigh each portion of dough (about 80–90g each).

‍ Variations to Try
These buns are super customizable! Here are a few ideas:

Garlic Butter Milk Buns:
Brush with garlic-infused melted butter before and after baking.

Cheese-Stuffed Milk Buns:
Add a cube of mozzarella or cheddar into the center before shaping.

Honey Butter Buns:
Add 1 tbsp honey to the dough and brush with honey-butter glaze when done.

Chocolate Swirl:
Spread Nutella or chocolate ganache before rolling, then bake as usual.

❓ FAQ
Can I make these dairy-free?
Yes! Substitute with oat milk, coconut oil, or vegan butter. Just make sure it’s unsalted.

What if I don’t have a stand mixer?
No problem — just knead by hand for 10–12 minutes until smooth and elastic.

Why are my buns dense?
This can happen if the dough didn’t rise enough or if too much flour was added. Always give the dough time to double in size and be gentle when shaping.

✨ Final Thoughts
Soft, fluffy, and oh-so-irresistible, these milk buns will quickly become a household favorite. Whether you’re baking for the first time or looking to master the perfect bun recipe, this one is reliable, delicious, and simple enough to become your go-to.

Serve them warm, serve them cold — just be sure to make extra, because they disappear fast!

Who says you can’t enjoy pizza while eating healthy? These Pizza-Stuffed Bell Peppers bring all the flavor of your favorite pizzeria — melted mozzarella, tangy marinara, savory pepperoni — packed inside a sweet, roasted bell pepper. It’s the ultimate low-carb, gluten-free, and keto-friendly comfort food that hits all the right notes.

Whether you’re meal-prepping for the week or hosting a game night with friends, this recipe is a guaranteed crowd-pleaser. Even picky eaters (yes, even the kids!) won’t miss the crust.

Why You’ll Love This Recipe
Low-carb & keto-friendly: Perfect if you’re avoiding bread or gluten.

Customizable: Swap out pepperoni for sausage, mushrooms, olives, or any of your favorite toppings.

Meal-prep ready: Make ahead and reheat for quick lunches or dinners.

Family-friendly: A hit with adults and kids alike.

Minimal ingredients, maximum flavor: Just 7-8 simple ingredients.

Ingredients
Here’s everything you’ll need to make these delicious pizza-stuffed bell peppers:

Main Ingredients:
4 large bell peppers (any color you like: red, yellow, orange work best for sweetness)

1½ cups shredded mozzarella cheese

1 cup marinara sauce or pizza sauce (use a low-sugar or no-sugar-added version if keto)

1 package (about 6 oz) pepperoni slices

½ tsp Italian seasoning

¼ tsp garlic powder

Olive oil spray or 1 tbsp olive oil

Salt and pepper, to taste

Optional Toppings:
Cooked sausage crumbles

Sliced black olives

Diced mushrooms

Chopped onions

Fresh basil

Red pepper flakes

Grated parmesan cheese

Equipment Needed
Baking sheet

Aluminum foil or parchment paper

Sharp knife

Cutting board

Spoon for scooping

Oven

Step-by-Step Instructions
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper for easier cleanup.

Wash the bell peppers and slice them in half vertically (from stem to bottom). Remove the seeds and membranes carefully using your hands or a small spoon. Try to keep the stems intact, as it makes the pepper halves look more like “pizza boats.”

Pro tip: If your peppers are wobbly, slice a small piece off the bottom to help them lay flat on the baking sheet.

Step 2: Lightly Roast the Peppers (Optional but Recommended)
While technically optional, giving your peppers a quick roast before stuffing helps soften them slightly and enhances their sweetness.

Place the pepper halves on the baking sheet, cut side up.

Lightly brush or spray them with olive oil.

Roast in the oven for 10-12 minutes until just starting to soften.

Remove from the oven and let cool for a few minutes before stuffing.

Step 3: Assemble the Pizza Peppers
Now the fun part — assembling your pizza-stuffed peppers.

Add Sauce: Spoon 1-2 tablespoons of marinara or pizza sauce into each pepper half. Spread evenly.

Add Cheese: Sprinkle a generous layer of shredded mozzarella over the sauce.

Add Pepperoni: Place 4-6 slices of pepperoni on each pepper. You can also chop up the pepperoni for a more even distribution.

Season: Sprinkle with Italian seasoning and garlic powder for that classic pizza flavor. Add a pinch of salt and pepper if desired.

Add Extra Toppings (Optional): Now’s your chance to get creative — add mushrooms, olives, sausage, or whatever you love on pizza.

Step 4: Bake to Perfection
Place the assembled peppers back in the oven and bake at 375°F (190°C) for about 15-18 minutes, or until:

The cheese is fully melted and bubbly

The pepperoni is slightly crisp around the edges

The peppers are fork-tender but not mushy

If you like crispy cheese edges, you can broil for an extra 1-2 minutes at the end — just keep a close eye to avoid burning.

Serving Suggestions
These Pizza-Stuffed Bell Peppers are satisfying enough to be a full meal on their own, but they also pair wonderfully with:

Cauliflower rice

Side salad with Italian dressing

Zucchini noodles

Roasted veggies

Garlic sautéed green beans

Or, if you’re not counting carbs, serve with a slice of garlic bread to soak up any extra sauce.

Storage & Reheating
To Store:
Allow the peppers to cool completely.

Store in an airtight container in the refrigerator for up to 4 days.

To Reheat:
Oven: Bake at 350°F for 10-12 minutes until warmed through.

Microwave: Heat on high for 1-2 minutes (cover with a paper towel to avoid splatter).

Make-Ahead & Freezer Tips
You can absolutely make these in advance:

Make Ahead (Unbaked): Assemble the peppers, cover tightly, and refrigerate for up to 24 hours. Then bake as directed.

Freeze (After Baking): Let them cool, wrap individually in foil or plastic wrap, and store in a freezer-safe container. They’ll last up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information (Per stuffed pepper half, approx.)
Calories: 160-200 (depending on toppings)

Protein: 10-12g

Carbohydrates: 6-8g

Fat: 12-15g

Fiber: 1-2g

Net carbs: ~5-6g

Note: Nutrition will vary based on the type of sauce and toppings used.

Tips for Success
Use colorful peppers for a naturally sweet flavor and eye-catching presentation.

Roast the peppers first if you like a softer texture.

Go heavy on the seasoning — since there’s no dough, spices are key to giving that classic pizza flavor.

Double the batch — these go fast, and they reheat like a dream.

Flavor Variations
Pizza-stuffed peppers are ultra-adaptable. Try some of these twists:

Supreme Style: Add olives, mushrooms, onions, and sausage with pepperoni.

Hawaiian Style: Use ham and pineapple chunks.

BBQ Chicken: Swap marinara for BBQ sauce, and use cooked shredded chicken and red onion.

Veggie Lover’s: Load up with zucchini, mushrooms, tomatoes, and spinach.

White Pizza: Use ricotta or alfredo sauce, garlic, mozzarella, and spinach.

FAQs
Can I use mini bell peppers instead?
Absolutely! Mini bell peppers make great appetizers or snacks. Adjust cooking time to 10-12 minutes.

Can I make these vegetarian?
Yes — just skip the pepperoni and use your favorite veggies like mushrooms, spinach, and olives.

What’s the best sauce to use?
Go for a pizza sauce or low-sugar marinara. Rao’s and Primal Kitchen both offer keto-friendly options.

Can I add protein?
Sure — cooked sausage, ground beef, or shredded chicken work great. Just make sure any meat is fully cooked before adding it.

Final Thoughts
Pizza-Stuffed Bell Peppers are the best of both worlds: all the comforting, cheesy goodness of pizza without the guilt. Whether you’re following a low-carb lifestyle, trying to eat more veggies, or just looking for a fun new dinner idea, this recipe delivers on flavor, satisfaction, and simplicity.

So go ahead — grab some bell peppers, load ’em up, and dig in. Pizza night just got a whole lot healthier (and maybe even tastier).

*Introduction*

Creamy Garlic Butter Salmon Pasta is a rich and flavorful dish that combines the tender goodness of salmon with the comfort of creamy pasta. This recipe is perfect for a special occasion or a cozy night in.

*Ingredients*

– 8 oz (225g) pasta of your choice (e.g., fettuccine, linguine, or penne)
– 4 salmon fillets (6 oz/170g each)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup (250ml) heavy cream
– 1/2 cup (120g) grated Parmesan cheese
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

*Instructions*

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.

3. Add the salmon fillets to the skillet, skin side up (if they have skin). Cook for 3-4 minutes until the skin is crispy. Flip the salmon over and cook for an additional 3-4 minutes until cooked through.

4. Remove the salmon from the skillet and set aside. In the same skillet, add the heavy cream and bring to a simmer. Let cook for 2-3 minutes until slightly thickened.

5. Stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and parsley.

6. Add the cooked pasta to the skillet, tossing to coat with the creamy sauce. If the sauce seems too thick, add some of the reserved pasta water.

7. Serve the pasta hot, topped with the cooked salmon fillets and chopped parsley (if using).

*Description*

Creamy Garlic Butter Salmon Pasta is a decadent and flavorful dish that’s sure to impress. The combination of tender salmon, rich creamy sauce, and al dente pasta makes for a truly satisfying meal.

*Tips*

– Use high-quality salmon fillets for the best flavor and texture.
– Don’t overcook the salmon – it should be cooked through but still moist and flaky.
– Add some steamed vegetables (e.g., asparagus or broccoli) to make the dish more well-rounded.
– For an extra rich sauce, add some grated Romano or Asiago cheese.

*Correction*

If you find that the sauce is too thin, simmer it for a few more minutes to reduce the liquid. If it’s too thick, add a little more heavy cream or pasta water.

Enjoy your creamy garlic butter salmon pasta!

List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

100 grams of diced ham 100 grams of grated hard mozzarella cheese

A lot of new dill

Add salt and pepper according to your preference.

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

Prepare the dough:

In a big bowl, mix the eggs and kefir well.

Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

Get the vegetables and ham ready:

Peel and shred the potatoes. Cut the leek into thin slices.

In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

Mix the ingredients together.

Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

Put the cake together.

Pour the mix into the baking dish that has been prepared. Distribute evenly.

Put grated mozzarella cheese on top.

Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.