The secret to their ultra-soft texture lies in a Japanese technique called Tangzhong – a method where a portion of the flour and liquid are cooked to form a paste before being added to the dough. This helps create a bread that stays soft and fresh for longer. Ready to give it a try? Let’s dive in!
Tips for Perfect Soft Bread Rolls:
- Tangzhong is key: The Tangzhong method is what keeps these rolls soft, so don’t skip it! It helps the dough absorb more liquid, which makes the rolls tender and airy.
- Butter makes them soft: Using salted butter gives the rolls a richer flavor and helps maintain their soft texture. Make sure the butter is at room temperature before adding it to the dough for easy incorporation.
- Don’t rush the rise: Give the dough enough time to rise. If you’re in a hurry, you can use a warmer spot in your kitchen to speed things up a little, but the longer the dough rises, the fluffier the rolls will be.
- Freeze for later: These buns freeze wonderfully! After they’ve cooled, wrap them tightly in plastic wrap or a ziplock bag and freeze for up to 3 months. Reheat in the microwave or oven when you’re ready to serve them.
These Super Soft Milk Buns are perfect for everything from making sandwiches to enjoying as a snack with a cup of tea. Soft, fluffy, and just a little sweet, they’re sure to become a family favourite in your house. Whether you pack them in the lunchbox, serve them for dinner, or enjoy them as a treat, they’ll disappear quickly!
Super Soft Milk Buns (Bread Rolls) – Perfect for the Lunchbox
If you’ve ever tasted those soft, fluffy bread rolls that melt in your mouth, you know just how irresistible they can be. These Super Soft Milk Buns are exactly that – soft, pillowy, and perfect for any meal. Ideal for the lunchbox, these milk buns are light and airy, making them a hit with both kids and adults alike. Whether you’re serving them with a little butter, filling them with a sandwich, or using them as a side to soup, they’ll become a staple in your baking routine.
Ingredients
For the Tangzhong:
- 50 g bread flour or strong flour (bread flour has a higher protein content, which is key for the structure of soft bread)
- 200 g whole milk (for the tangzhong)
- 260 g cold whole milk (to be added later to the tangzhong)
For the Bread Dough:
- 550 g bread flour or strong flour
- 30 g granulated sugar
- 10 g fast-acting yeast
- 5 g fine salt
- 100 g salted butter, at room temperature, cut into cubes
- Extra flour for dusting or beaten egg for a glazed finish
Instructions
This recipe can be made using a stand mixer for convenience, but it’s also easy to do by hand if you prefer the hands-on approach.
Step 1: Make the Tangzhong (flour paste)
- Start by preparing the Tangzhong, which will give your milk buns that signature softness. In a small pot, add the 50g of bread flour and 200g of whole milk. Place the pot on the stove over medium heat.
- Whisk constantly as the mixture heats up – this is important to avoid lumps. You’ll notice the mixture begin to thicken after a few minutes, eventually turning into a smooth, gloopy paste. Once you’ve achieved that consistency, remove the pot from the heat.
- Now, whisk in the 260g of cold milk and set the Tangzhong aside to cool to room temperature (or to 36ºC if you’re using a thermometer). The temperature should be about body temperature, which you can check by dipping your finger into it.
Step 2: Prepare the Bread Dough
- In the bowl of your stand mixer, combine the 550g of bread flour, sugar, fast-acting yeast, and salt. Mix briefly to combine.
- Once the dry ingredients are well combined, add the cooled Tangzhong mixture from Step 1 into the bowl, and begin mixing on low speed.
- Gradually add the Tangzhong to the dough. Once the dough starts to come together, increase the mixer speed slightly and mix for about 5 minutes, until the dough is smooth and elastic.
Step 3: Add the Butter
- Next, add the cubed butter to the dough, one piece at a time. Allow each piece of butter to be absorbed into the dough before adding the next. Continue mixing until the dough is smooth and elastic, which may take around 10-15 minutes with a stand mixer. By hand, this will take a bit longer and you might need to knead for 20-25 minutes.
- The dough should be soft, slightly sticky, but smooth and stretchy. If it feels too sticky to handle, sprinkle in a little more flour as needed, but avoid adding too much. You want the dough to remain soft and pliable.
Step 4: First Rise
- Shape the dough into a rough ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and leave to rise in a warm place for about 1 to 1.5 hours, or until the dough has doubled in size.
Step 5: Shape the Rolls
- Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 16 equal pieces (about 60g each). Roll each piece into a smooth ball by pinching the dough together at the bottom and rolling it between your palms.
Step 6: Second Rise
- Place the rolled dough balls on a baking tray lined with parchment paper, leaving a little space between them. Cover the tray with a clean kitchen towel and let the rolls rise for another 45 minutes to 1 hour, or until they’ve puffed up and are touching each other.
Step 7: Bake the Rolls
- Preheat your oven to 180ºC (fan) or 200ºC (conventional)or 350℉. Once the rolls have risen, bake them in the preheated oven for 18-20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
Step 8: Cool and Enjoy
- Once baked, remove the rolls from the oven and allow them to cool on a wire rack. These soft milk buns are best enjoyed while still slightly warm, but they’ll stay wonderfully soft for up to a couple of days if stored in an airtight container.
Tried this recipe?Let us know how it was!
6 thoughts on “Super Soft Milk Buns (Bread Rolls) – Perfect for the Lunchbox”
These look lovely! Can I make the buns smaller, so say 32 buns in total? If so, how does that effect the cooking time? Thank you!
Hi Janneke, Yes you can make them smaller. If the rolls are all side by side on the same tray time will still be similar. 18-20 minutes. Lou x
Hi Lou,
Can I half everything, so I make 8 rolls? Will the recipe still work?
Thanks
Hi Anita, Yes the recipe will work just fine divided to make 8. If you decided to make the full batch they do freeze really well. Lou x
I have made these buns a couple of times and they are so easy to make and so delicious. I was wondering if I could bake the dough in a loaf tin as a loaf of bread
Thats so great to hear Bev. Yes you can bake it in a loaf tin. it should make 2 x 2lb loafs