Description
Milk and Sugar Mini Buns are soft, bite-sized bread rolls sprinkled with a sweet milk powder mixture for a delicate, melt-in-your-mouth texture. Perfect for breakfast, snacks, or pairing with coffee, these light and fluffy buns are easy to make, even for beginners.
Ingredients
Scale
For the Dough:
- ¼ cup warm water (110-115°F)
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk
- 1 large egg
- ¼ cup unsalted butter, softened
- ¼ cup sugar
- 1 teaspoon salt
- 3 ¼ cups all-purpose flour (plus extra if needed)
For Topping:
- 1 large egg (for egg wash)
- ½ cup sugar
- ½ cup milk powder
Instructions
- Activate the yeast: In a small bowl, dissolve the yeast in warm water and let it sit for about five minutes until it becomes foamy. This step ensures the yeast is active and ready to help the dough rise.
- Mix the wet ingredients: In a large mixing bowl, combine the warm milk, softened butter, sugar, egg, and salt. Stir well to ensure all ingredients are fully incorporated before adding the activated yeast mixture.
- Form the dough: Gradually add 3 cups of flour to the wet ingredients while mixing continuously. If the dough remains too sticky, gradually incorporate a little more flour until it forms a soft and slightly tacky ball.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 6-10 minutes until it becomes smooth, elastic, and stretchy. The dough is ready when it passes the “windowpane test,” meaning it stretches thin without tearing.
- Let the dough rise: Place the kneaded dough in a greased bowl and cover it with plastic wrap or a clean towel. Allow it to rise for 1 to 1.5 hours until it doubles in size. This step is crucial for achieving soft and airy buns.
- Shape the mini buns: Gently punch down the risen dough to release air bubbles. Divide it into small portions, approximately 1½ inches in diameter, and roll each piece into a smooth ball. Arrange them closely in a greased 9×13-inch baking pan.
- Second rise: Cover the shaped buns with a kitchen towel and let them rise again for about an hour until they puff up and double in size. This second proofing ensures light and fluffy results.
- Prepare the topping: In a small bowl, mix the sugar and milk powder thoroughly. This will be sprinkled over the buns before and after baking for a deliciously sweet and milky finish.
- Bake the buns: Preheat the oven to 350°F (175°C). Lightly beat one egg and brush it over the tops of the risen buns for a golden, glossy finish. Sprinkle half of the milk-sugar mixture evenly over the buns before placing them in the oven. Bake for 17-22 minutes until they turn golden brown.
- Final touch: Let the buns cool slightly after baking, then sprinkle the remaining milk-sugar mixture over them while they are still warm. This adds an extra layer of sweetness and enhances their soft, melt-in-your-mouth texture.
Notes
- Ensure the yeast is fresh and foamy; otherwise, your dough may not rise properly.
- If the dough is too sticky, add flour a little at a time, but avoid over-flouring to maintain softness.
- You can substitute whole milk with almond or oat milk for a dairy-free version.
- Store the buns in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 17-22 minutes
- Category: Bread & Rolls
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini bun
- Calories: 164 kcal
- Sugar: 9g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg