Unapologetic Eats l Everyday Recipes

Soft Fluffy Milk Bread Bun Recipe to make this week for Thanksgiving.

unapologeticeats.com/soft-milk-bread-buns/

Tangzhong:
4 tablespoons whole milk
2 tablespoons water
2 tablespoons bread flour


Milk Bread Dough:

165 grams whole milk
100 grams heavy cream
1 egg
40 grams sugar
475 grams bread flour
3 grams dried instant yeast
8 grams fine sea salt
3 tablespoons softened butter
1 egg beaten for an egg wash

Instructions
Make the tangzhong: In a small pot, whisk together the whole milk, water, and bread flour. Cook over medium heat, stirring constantly, until it thickens into a smooth paste. Remove from heat and let it cool slightly.
4 tablespoons whole milk,2 tablespoons water,2 tablespoons bread flour

Start the dough: In a stand mixer with the dough attachment, add the whole milk, heavy cream, egg, sugar, and the cooled tangzhong. Sprinkle in the bread flour, instant yeast, and sea salt. Mix on low speed until a dough forms.
165 grams whole milk,100 grams heavy cream,1 egg,40 grams sugar,475 grams bread flour,3 grams dried instant yeast,8 grams fine sea salt,3 tablespoons softened butter

Knead: Add the softened butter and mix on medium speed until the dough becomes smooth, elastic, and slightly tacky. This will take 10- 15 minutes.

First rise: Cover the dough and let it rise in a warm place until doubled in size. About 1 to 2 hours.

Shape the buns: Punch down the dough and divide it into 12 equal portions, about 75 grams each. Roll each portion into a smooth ball and place them in a 9×9 square or circular baking pan.

Second rise: Cover and let the buns rise again until puffy and touching. 1 to 1.5 hours.


Bake: Preheat the oven to 400 degrees. Brush the tops with milk or egg wash and bake for 15 minutes covered and uncovered for 10-15 minutes.


Serve: Cool slightly before serving warm.
1 egg beaten for an egg wash

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