Easy Pull Apart Milk Buns

A pull-apart dinner roll being pulled apart.

5 from 2 votes

Super soft and fluffy milk buns that can be made in one day. These buns are amazing hot out of the oven with a little butter and crunchy sea salt.

Prep Time 2 30

Cook Time 20

Resting time 20

Total Time 3 10

Servings

Calories 386kcal

Cost $6/4€

Equipment

Ingredients

Tangzhong (starter)

3 tbsp water 43g
3 tbsp whole milk 43g
2 tbsp bread flour 14g

Dough

400 g bread flour 2 ¾ cups
50 g sugar 1/4 cup
1 tsp salt
1 tbsp dried yeast
113 g whole milk 1/2 cup
1 large egg
60 g butter melted and cooled (1/4 cup)

Instructions

Mix all of the ingredients from the tangzhong into a small saucepan and heat gently. Whisk for about 3 minutes until there are no more lumps and the whisk leaves lines on the bottom of the pan. Let this cool briefly.
Put the rest of the ingredients together with the cooled tangzhong in a bowl and knead until a smooth elastic dough is formed. If the dough is too sticky add a bit of flour until it is smooth.
Roll into a giant ball and place in a lightly floured bowl. Lightly dust the top with flour and cover with a tea towel or plastic wrap. Rest for about one hour.
After an hour or so, the dough should have almost doubled in size. Lightly press the air out and begin shaping into 8 smaller balls.
Attach them together on a parchment lined baking tray and lightly dust with flour. Cover with plastic wrap and let rise for 40-50 minutes.
Preheat the oven to 175°C/350°F. Lightly brush the dough with an egg wash (1 egg with a splash of cold water mixed in). Bake for about 23-35 minutes or until nicely golden on top and a thermometer reaches 88°C/190°F.
Transfer to a resting rack and let cool for ten minutes. These buns are amazing hot out of the oven with a little butter and crunchy sea salt.
They also makes an incredible egg sandwich the next day with a little fried egg.

Notes

When measuring the yeast, sugar and salt, always place them apart in the bowl. Too much salt and sugar can actually kill the yeast. So when measuring, place them on opposite sides of the bowl.

The dough should be smooth after it's mixed but it may take a while for the flour to absorb the liquid. If you use a stand mixer, you'll get better results as the the longer you work the dough, the more liquid it will absorb. Try to add only as much flour as you need because too much flour will make the buns less soft.

Nutrition

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