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!
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