Ultra Soft Japanese Milk Buns

Ultra Soft Japanese Milk Buns

Ingredients:

• 1 cup warm whole
• 2 1/4 tsp active dry
• 1/4 cup granulated
• 3 cups all-purpose
• 1 tsp
• 1/4 cup granulated
• 1 large
• 1/3 cup softened

Directions:

1. In a bowl, combine warm whole , active dry , and granulated . Let it sit for 5 minutes until foamy.
2. In a separate bowl, mix all-purpose and granulated Add in the yeast mixture, , and softened . Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp towel, and let it rise for 1 hour, or until doubled in size.
5. Punch down the dough, then divide it into 8 equal pieces and shape them into balls.
6. Place the balls on a baking sheet lined with parchment paper, cover with a damp towel, and let them rise for another 45 minutes.
7. Preheat the oven to 350°F. Brush the buns with and bake for 15-20 minutes, or until golden brown.
8. Let the buns cool before serving. Enjoy the ultra soft Japanese milk buns!