Buttery Milk Buns
Ingredients
-
⅔
cup
whole milk
-
¾
cup
whole milk
-
3
Tbsp.
all-purpose flour
-
4
cups
all-purpose flour
-
¼
cup
sugar
-
1¼
oz.
instant yeast
-
2
tsp.
kosher salt
-
3
large
eggs
-
½
cup
unsalted butter
-
6
Tbsp.
unsalted butter
-
as needed
none
vegetable oil
-
as needed
none
flaky sea salt
Instructions
- Prepare the tangzhong by whisking together ⅔ cup of whole milk and 3 Tbsp. of flour in a saucepan over medium heat until thickened.
- Transfer the tangzhong to a stand mixer, add sugar, yeast, salt, eggs, remaining milk, and flour, and mix until a shaggy dough forms.
- Incorporate the butter gradually, then beat the dough until smooth and supple.
- Let the dough rise in a lightly oiled bowl until doubled in size, about 2 hours.
- Prepare a baking dish with melted butter and portion the dough into 24 balls.
- Shape the dough balls, brush with melted butter, fold, and arrange in the baking dish.
- Cover and let rise until slightly puffed, about 45-60 minutes.
- Preheat the oven to 350°F and brush the buns with the egg and milk mixture, then sprinkle with flaky sea salt.
- Bake until golden brown, about 35-38 minutes.
Nutrition Facts (estimated)
Servings
24
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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