Soft and Fluffy Milk Buns

Soft and Fluffy Milk Buns

Ingredients and Their Roles
Warm milk and warm water: The warmth helps activate the yeast, ensuring your buns rise properly and achieve the perfect texture.
Active dry yeast: Acts as the leavening agent that causes the dough to rise by fermenting sugars and producing carbon dioxide.
Sugar: Feeds the yeast and adds a hint of sweetness to the buns.
All-purpose flour: Provides the structure for the buns through its gluten content.
Salt: Enhances the flavor and regulates yeast activity to prevent over-fermentation.
Unsalted butter: Adds moisture and richness, contributing to the buns’ tender crumb and golden crust.

Detailed Step-by-Step Guide to Making Milk Buns

1. Starting the yeast mixture: In a large mixing bowl, combine one cup of warm milk with one cup of warm water. Sprinkle one tablespoon of active dry yeast and two tablespoons of sugar over the liquid. Stir lightly and let it sit for about five minutes until the mixture becomes foamy. This indicates that the yeast is active and ready to use.
2. Forming the dough: To the yeast mixture, add four cups of all-purpose flour and one teaspoon of salt. Pour in three tablespoons of melted unsalted butter. Mix these together until a dough starts to form. This initial mix can be done using a wooden spoon or a dough hook on a stand mixer.
3. Kneading: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Kneading is crucial as it develops the gluten in the flour, giving the buns their characteristic chewy texture.
4. First rise: Place your kneaded dough in a greased bowl, turning once to coat. Cover the bowl with a damp towel and set it in a warm place to rise for about an hour, or until the dough has doubled in size. This is a perfect time to ensure your rising spot is free from drafts and at a steady warm temperature.
5. Shaping the buns: After the dough has risen, punch it down to release any air bubbles. Divide the dough into equal-sized pieces, shaping each into a smooth ball. Arrange these balls on a baking sheet lined with parchment paper, leaving enough space between them for expansion.
6. Second rise: Cover the shaped buns with a damp cloth and let them rise for another 30 minutes in a warm place. They should puff up nicely.
7. Baking: Preheat your oven to 375°F (190°C). Bake the risen dough balls for 20-25 minutes or until they turn golden brown. The exact time can vary, so it’s good to start checking at the 20-minute mark.
8. Finishing touches: Immediately after baking, brush the hot buns with some melted butter. This not only gives them a beautiful sheen but also adds a layer of flavor.