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Homemade Milk Buns that Melt in Your Mouth 

If you’re a fan of sweet soft Home made milk buns this is a recipe for you. These milk buns are made with steam in the oven, which is the secret for the melt in your mouth effect. Just to die for.

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For a long time I was planning to try the technique of baking bread with a steaming water tray in the bottom of the oven, to get the glossy golden crust.
Perfection! I couldn’t expect for a better result: moist, light, these buns melt in your mouth! And they look so beautiful with the golden crust!  

As dinner rolls they stole all the attention from the main dish! It takes a bit of prep time to scald the milk and let it cool, so plan ahead. I normally make for special occasions like Christmas dinners. It is also a great milk bun for a Thanks Giving dinner. However my favorite way to have them is along with a old fashioned creamy chicken soup. Pure comfort for fall and winter nights.

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These homemade soft milky buns are so soft sweet and milky, it is hard to stop eating them. Try to serve it with butter and jam. They are also perfect as snacks too, in which case you should double the recipe!

Homemade Milk buns

1 cup whole milk scalded and cooled
1 cup water at room temperature
3 tbs honey
3 tbs olive oil, plus more for greasing bowl
2 1/4 tsp instant yeast (1 envelope 8 g)
1 1/2 tsp salt
4 1/2 cups all-purpose flour, plus more if needed

1 large egg at room temperature, beaten

Place milk, honey, water and oil in large mixing bowl. Stir to dissolve honey. Add yeast and salt. Gradually stir flour with a wooden spoon, until dough forms.
Transfer to floured surface. Gently knead, adding more flour if needed, until smooth, 5 minutes.
Oil bowl, large enough for the dough to double size and place dough in the bowl. Cover tightly with plastic wrap and let it sit in warm spot until doubled in size, 1 hour.

Related: Chicken Pot Pie with Puffy Crust  – Pure Comfort 

Transfer dough to floured surface and briefly knead to knock out gas. Return to bowl, cover again and let or sit for 45 minutes.

Transfer dough yo the floured surface again and divide into portion the size of a tangerine ( 45 gr). Form each portion into a tight ball. Place them 1/2 ” apart, on parchment lined baking sheet and cover loosely with plastic wrap. Let sit in a warm spot for 30 minutes.
Preheat oven to 400F. Bring kettle of water to boil.

Pour 1″ layer of water into a roasting pan and place pan on bottom shelf of oven.
Brush tops of buns with egg wash and bake in upper third of the oven until golden brown, 20 minutes.

The pan of hot water creates steam in the oven, which helps the buns rise better and form a glossy and brown crust!

 

 

Now, if you want to not be bothered putting the tray with hot water along with your buns, I suggest you try this amazing small oven with the steam capability. It is on my list of small kitchen appliances. It gives you 120 minutes of steady, uninterrupted steam and cooks up to 40% quicker than conventional ovens. It also accommodates a whole 4.5 lb. chicken or a 12-Inch pizza! Omg, just for that itself is a life saver!

Related:

 

Home made sweet milk buns recipe

Home made sweet milk buns recipe

It was so much fun making these milk buns! Too bad they disappeared so fast! Hope you have fun too and enjoy them the way I did! Let me know how it went for you!

Home made sweet milk buns recipe

 

 

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