The beauty of milk bread lies in its incredibly soft, fluffy texture and subtly sweet taste. Each bite melts in your mouth, offering a rich, buttery flavor balanced perfectly by the sweetness of the dough. The process of making this bread, with two rises and careful shaping, results in light, airy buns with a slightly chewy crust. Whether you enjoy them fresh from the oven or toasted with butter, milk bread buns are a delightful addition to any meal. These versatile buns can be paired with savory dishes or enjoyed with a sweet spread, making them a staple in any kitchen.
Ingredients:
- 500 g of wheat flour (all-purpose or bread flour works well)
- 250 ml of warm milk
- 50 g unsalted butter (room temperature)
- 50 g of sugar
- 12 g fresh yeast (or 4 g active dry yeast)
- 4 g of salt
- 2 eggs (one for the dough, one for glazing)
For Egg Glaze:
- 1 egg yolk
- 15 ml of milk
Instructions:
- Prepare the yeast mixture:
In a small bowl, combine the fresh yeast (or active dry yeast) with 100 ml of warm milk from the 250 ml you set aside for the recipe. Add 1 teaspoon of sugar from the 50 g portion. Stir well until the yeast dissolves completely. Let it sit for 5-10 minutes until it becomes foamy and bubbles start to form, indicating that the yeast is activated. - Make the dough:
In a large mixing bowl, combine the flour, sugar, and salt. In another bowl, whisk one of the eggs and the remaining 150 ml of milk. Once the yeast mixture is ready, add it to the flour mixture along with the milk and egg mixture. Stir the ingredients together using a spatula or a wooden spoon until they begin to come together. - Knead the dough:
Transfer the dough to a lightly floured surface and start kneading. After a few minutes, add the softened butter gradually, a little at a time, while continuing to knead. The dough may feel sticky at first, but as you knead, it will become smooth and elastic. Knead the dough for about 10-15 minutes, or until it becomes soft, smooth, and slightly elastic. You can also use a stand mixer with a dough hook to knead the dough for 7-10 minutes. - First rise:
Once the dough is smooth, shape it into a ball and place it in a clean, lightly oiled bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size. - Shape the buns:
After the dough has risen, punch it down to release the air. Divide the dough into small pieces, about 50 g each. Shape each piece into an oval or “torpedo” shape. This is done by flattening each piece slightly, then folding the edges inward and rolling it tightly into a cylindrical form. Place the shaped buns on a baking tray lined with parchment paper, leaving some space between each bun. - Second rise:
Cover the tray with a kitchen towel and allow the buns to rise for another 30-40 minutes. They should puff up and become lighter. - Prepare the egg glaze:
In a small bowl, whisk together one egg yolk and 15 ml of milk. This glaze will give the buns a beautiful golden-brown shine when baked. - Glaze and score the buns:
After the second rise, gently brush each bun with the egg glaze. Using a sharp knife or a razor blade, make 2 or 3 shallow diagonal cuts on the surface of each bun. These cuts will help release steam during baking and give the buns a professional look. - Bake the buns:
Preheat your oven to 180°C (350°F). Once the oven is heated, place the tray of buns in the center and bake for 15-20 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. - Cool and enjoy:
Once baked, transfer the milk bread buns to a wire rack to cool slightly before serving. These buns are perfect when served warm with butter or used as sandwich bread. They also make excellent snacks with a spread of jam or honey.
