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.