Fluffy Milk Buns

1: gather ingredients 

2. make the tangzhong (starter) by cooking milk, water and flour together. 

Tangzhong is a Japanese baking technique used to create softer, fluffier yeast breads. 


it should be thick  and gluey.


3. combine milk, egg, melted butter and tangzhong in the bowl of  a stand mixer.  

4. add bread flour, whole-wheat flour, dry milk powder, sugar, salt and yeast.  

5. mix with a dough hook until smooth and elastic, about 8 minutes.

6. knead a few times by hand; transfer to a greased bowl to rise until doubled in size.

7. 75–90 minutes later—doubled in size!

8. give it a good punch!

9. divide into 8 equal pieces. 

10. form  pieces into smooth, taut rounds. Place in greased cake pan and let rise.

11. 45–50 minutes later, they should be puffy. Brush with milk and bake until golden.

Golden and gorgeous! 

Finish with melted butter and flaky sea salt

the perfect dinner roll!

click below for  the recipe!