Milk Buns ( Straight Dough Method )

Everyone needs bread right ? Anyone who could live without bread is missing out on life ! I repeat , missing out on life .

How could you ever resist the temptation of a warm bun or a slice of bread when its texture is soft and fluffy like a pillow .. Imagine yourself biting into a freshly baked bun that you secretly love , the softness and fluffiness makes you feel like you’re sinking yourself in a bed full of cotton and as you’re slowly chewing, the enticing smell of yeast and flour seduces all your senses, making it difficult to not give in and take another bite .. One bite after another , you reach for another bun / slice of bread and without even realizing , all the buns or the loaf of bread have vanished . I’m sure no one has the appetite to eat a whole loaf of bread , I’m not implying that it happened several times , cough .


This bread is soft due to the requirement of cake flour in the recipe and the presence of fresh milk to a 3:1 ratio of milk to water instead of the full requirement of water adds a hint of milkiness to the buns which makes it even more addictive. In terms of sweetness , 3 tablespoons of honey is good enough to act as dinner rolls but feel free to add an extra 2 to 3 tablespoons to the dough to make it sweeter if you plan to eat it with a slab of butter, teaspoon of honey or jam .

Milk Buns ( Straight Dough Method )

Recipe adapted from DailyDelicious’s Petit Simple Bread

Makes 14 buns

230 grams of bread flour ( High Protein Flour )

140 grams of cake flour ( Low Protein Flour )

1 egg ( room temperature )

3 tablespoons of honey

30 grams of unsalted butter ( room temperature )

120 grams of Warm Milk ( approx 45 C )

30 grams of Warm Water ( approx 45 C )

1 1/3 teaspoons of Instant Yeast

Pinch of salt

1. Mix warm milk and water together.

2. Add honey to the mixture .

3. Put all the dry ingredients ( Bread flour, Cake Flour, Salt, Instant Yeast ) in a large bowl and mix well with a whisk .

4. Pour the egg into the honey mixture then pour the mixture into the large bowl .

5. Mix together with a large spoon until you form a dough , if the mixture is too dry, add a teaspoon of warm water/milk at a time .  * I used approx 1 1/2 tablespoon of water

6. Transfer dough to a large and clean surface and knead till dough no longer sticks to your fingers .

This is how the dough looks when you first knead butter into the dough

7. Add butter to the dough and knead until the surface of the dough turns slightly soft, shiny and feels satiny when touched .

8. Pull the seams of the dough towards the bottom and place it into a large bowl that is lightly buttered or oiled .

9. Cover the bowl with cling wrap or a wet cloth and place it somewhere warm or in the microwave ( without the power on ) . * I placed a glass of hot water to accompany the dough in the microwave

10. After 1 to 1 1/2 hours , or when your dough has doubled in size , remove the cling wrap or cloth from the bowl and lightly deflate the dough by pressing on it .

11. Divide the dough equally into 14 pieces ( approx 46 grams each ) and roll it into a ball .

12. Let the dough rest for 10 minutes then transfer them to a baking sheet lined with baking paper .

13. Dip a wooden chopstick or stick into a glass of hot water and use it to flatten the center of the dough . Repeat this step until you’re done with all 14 pieces of dough .

14. Cover your dough with cling wrap or a damp cloth and leave to rise for an hour .

15. 15 minutes before the dough is due for baking , preheat your oven to 180 C .

16. After an hour, remove cling wrap or damp cloth. Use a sharp knife to cut the center of the dough ( the place where you flattened it ) so that the mark would be more obvious .

17. Bake dough for 7-10 minutes or until golden brown .

18. Left overs could be kept in an airtight container and reheated by steaming / baking before serving.


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