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Soft and fluffy milk buns dusted with flour arranged in a rustic basket, golden brown homemade bread rolls with one bun cut open showing the soft airy crumb.
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Easy Milk Buns Recipe

This Easy Milk Buns Recipe makes beautifully soft and fluffy homemade bread with a light, tender interior and a rustic golden crust. These versatile buns are perfect for breakfast, sandwiches, family dinners, or serving warm with butter and jam.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Bread, Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1¾ cups plus 2 tablespoons warm milk (450 ml)
  • 1 tbsp granulated sugar (12 g)
  • 1 tbsp instant yeast (10–12 g)
  • 1 large egg, at room temperature
  • 4 tbsp neutral oil (60 ml)
  • 4 cups all-purpose flour (480 g)
  • 2 tsp fine salt (10–12 g)
  • Up to 1 additional cup all-purpose flour (120 g), as needed for kneading and dusting

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Stand mixer with dough hook, optional
  • Dough scraper or sharp knife
  • Large baking sheet
  • Parchment paper
  • Kitchen scissors or sharp knife
  • Wire cooling rack

Method
 

  1. Activate the yeast: Pour the warm milk into a large mixing bowl. Add the sugar and instant yeast, then stir gently. Let the mixture rest for 5–10 minutes, or until it looks slightly foamy.
  2. Add the wet ingredients: Add the egg and oil to the activated yeast mixture. Stir until everything is well combined.
  3. Prepare the dough: Add 4 cups of flour and the salt. Mix with a wooden spoon or silicone spatula until a soft, shaggy dough begins to form.
  4. Knead the dough: Transfer the dough to a lightly floured work surface. Knead for 8–10 minutes, adding some of the additional flour one tablespoon at a time only as needed. The finished dough should be smooth, soft, elastic, and slightly tacky.
  5. Complete the first rise: Place the dough in a lightly oiled bowl and turn it once to coat the surface. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for approximately 1 hour, or until doubled in size.
  6. Divide the dough: Gently transfer the risen dough to a lightly floured work surface. Divide it into 12 equal pieces using a knife or dough scraper.
  7. Shape the milk buns: Shape each piece into a smooth ball by folding the edges underneath and gently rolling it against the work surface.
  8. Complete the second rise: Arrange the shaped buns on a baking sheet lined with parchment paper, leaving space between them. Cover loosely and let them rise for approximately 15 minutes, or until slightly puffy.
  9. Dust and score: Preheat the oven to 390°F (200°C). Lightly dust the tops of the buns with flour. Use a sharp knife or kitchen scissors to make a small cross on top of each bun.
  10. Bake: Bake the Milk Buns for 20–25 minutes, or until they are risen, evenly golden brown, and baked through.
  11. Cool and serve: Transfer the baked buns to a wire rack and let them cool slightly. Serve warm with butter, jam, honey, or your favorite savory fillings.

Notes

  • The milk should be approximately 105–110°F (40–43°C). Hot milk can damage the yeast.
  • Instant yeast can be mixed directly with flour, but resting it in warm milk helps confirm that it is active.
  • Do not automatically add the entire additional cup of flour. Add only enough to make the dough manageable.
  • Keep the dough soft and slightly tacky. Too much flour can make the milk buns dense or dry.
  • For evenly sized buns, weigh the complete dough and divide the weight by 12.
  • Make shallow cuts on top of the buns so you do not press out too much air.
  • Store completely cooled milk buns in an airtight container at room temperature for up to 3 days.
  • Freeze the buns in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm briefly before serving.