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    El Mundo Eats » Bun

    Published: Jul 25, 2019 · Updated: Jun 1, 2021 by Bea & Marco · This post may contain affiliate links · 70 Comments

    Soft & Fluffy Milk Buns

    Jump to Recipe
    soft milk buns

    I know nobody can resist soft and fluffy milk buns, right? The ones that spring back after you pressed them?

    Well today I'm sharing these Asian style milk buns that are exactly that. Yep yep yep!

    And hey, they can also serve as dinner rolls.

    Let's get started!

    Super Soft Fluffy Pillows

    They do look like super soft and fluffy pillows, right?

    And if you've been following my bread recipes (or any of my recipes) then you'll know that they are all simple recipes with great results. Sorry, I don't mean to be bias but they really are.

    And this recipe is no different. Yet another simple one that if you're a baker enthusiast like me then you'll absolutely LOVE it!

    The ingredients are super basic ones in the bread world. So no surprises there.

    I'm NOT even using tangzhong or water roux in this recipe. That's how easy it is.

    dough rising

    They Are Awesome With Everything

    We've eaten these super soft and fluffy buns with almost everything.

    We've spread them with homemade baba ganoush, with salami or cured sausage, dipped in curry, spread with butter, spread with jam, as small sandwich buns and even plain as they are.

    I will list down below my curry recipes that are simple divine to dip with these beauties.

    So be free, enjoy them as your heart desire.

    How To Get Them In Equally Beautiful Size

    Usually when cutting bread dough into smaller portions, I always eyeball it. I roughly cut the dough with a dough cutter like this and that's it. No weighing nothing.

    It's totally different in this case though.

    If you want that beautiful equal size look then you will need to weight the dough.

    What I do is I weigh it after it's risen. For this recipe it weighs around 1.7 lb (777 g). But you weigh your own dough, alright? Yours might weight slightly different than mine.

    For my square tin size of 9 inch (23 cm), I like to make 25 cute buns. Which means each raw bun weighs around 1.1 oz (31 g). The size is perfect for me.

    But that's just me. If you want to eyeball it, go ahead, no problem at all. Do as you want, no rules.

    In Summary

    These soft and fluffy milk buns are:

    • exactly that! Soft and fluffy!
    • simple recipe with basic ingredients
    • so fun to make especially when you see the look after the buns have risen. Dreamy white pillows!
    • so versatile that they can be enjoyed both as sweet or savoury buns
    • DELICIOUS! Yep yep yep!

    Other Bread Recipes

    • Whole wheat pull apart bread
    • Japanese milk bread rolls
    • Savoury monkey bread
    • Curry bread with spinach dip
    • Pumpkin dinner rolls

    Recipe Video

    📖 Recipe

    soft milk buns

    Soft & Fluffy Milk Buns

    Try these super soft & fluffy milk buns. They are so versatile, you can enjoy them as sweet or savoury buns. As always, this recipe is simple and doesn't even require any tangzhong or water roux.
    Author: Bea & Marco
    5 from 15 votes
    Print Pin Rate
    Servings: 25 buns
    Prep Time25 mins
    Cook Time22 mins
    Passive Time2 hrs
    Total Time2 hrs 47 mins

    Ingredients  

    • 3 ½ cup bread flour (455 g)
    • 1 tablespoon honey (20 g)
    • 1 tablespoon instant yeast (10 g)
    • 1 teaspoon salt
    • 1 egg , room temperature
    • 1 cup warm milk (250 ml)
    • 2 tablespoon unsalted butter (30 g), room temperature & cubed
    Prevent your screen from going dark

    Instructions

    The Dough

    • Add all of the ingredients except for butter in a stand mixer bowl. Mix to incorporate & then knead for 10 minutes. Add in butter bit by bit, mixing well after each addition. Then continue to knead for another 10 minutes.
    • Form dough into a ball and very lightly coat it with some oil. Place in a greased bowl and cover tightly with cling film. Leave until it rises double its size.

    Assembling

    • Remove risen dough onto a working surface. Using a dough cutter, cut the dough into 25 equal pieces. Form each piece into a ball and arrange them in a 9-inch (23 cm) square pan that has been greased and lined with overhung baking sheet.
    • Loosely cover with cling film and leave until they rise double their size. Once they've risen, lightly dust some flour on top. Bake in a preheated oven at 300ºF (150ºC) for 22 minutes or until fully cooked.
    • Remove from the pan by grabbing the over hanged baking sheet and lifting everything up. Cool completely on rack.

    Notes

    • Pro Tip: I strongly recommend using a kitchen scale to weigh the dough and divide it into equal pieces to get that beautiful final look.
    • How To Serve: These super soft and fluffy buns are great to be enjoyed as sweet or savory buns. Spread some butter, jam, peanut butter, Nutella, and hummus. Dip in curries, and baba ganoush, and use them as small sandwich buns. They are very versatile.

    Nutrition Facts

    Calories: 87.1kcal, Carbohydrates: 14.7g, Protein: 2.9g, Fat: 1.8g, Saturated Fat: 0.9g, Cholesterol: 11.1mg, Sodium: 101.7mg, Potassium: 39mg, Fiber: 0.5g, Sugar: 1.3g, Calcium: 17mg, Iron: 0.2mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Aulie says

      December 21, 2022 at 5:29 pm

      5 stars
      Amazingly easy and super fluffy! Thanks!

      Reply
    2. Barbara says

      December 18, 2022 at 4:33 pm

      Where it says Jump to recipe and Print it does not allow me to print it 🤔😕🙁🥲

      Reply
      • Bea & Marco says

        December 20, 2022 at 11:31 am

        Hi Barbara! We checked and it works without problem from our end. Can you tell us the error message that you got?

        Reply
    3. Louise says

      June 05, 2022 at 1:11 pm

      Sorry just realised I have already reviewed the rolls (sorry!)

      Reply
    4. Louise says

      June 05, 2022 at 1:09 pm

      5 stars
      This recipe is absolutely amazing, thank you so much! I bake ALOT and love to try new recipes and experiment. I have made these rolls at least ten times now and it is a go to recipe for my family. I get so many compliments on how flavoursome soft and fluffy they are. They are so versatile too, i often make them larger and cut into 8 for fillings etc. The recipe is very consistent and they always turn out fantastic. 5 big stars and highly recommend this recipe.

      Reply
      • Bea says

        June 07, 2022 at 1:04 pm

        No matter how many times, I'm just super happy to hear that you're loving it. Many have made it (even beginners) and simply loved it. Thank you so much for your feedback, Julie! 🙏❤️

        Reply
    5. Louise says

      May 28, 2022 at 1:04 pm

      5 stars
      This recipe and method is absolutely amazing. Rolls are beautiful, fluffy, soft and melt in your mouth. My family polish them off including my fussy 2 year old!
      I want to make the buns ahead of time for family coming over. What would the best way to store these? How long will they stay fresh for without drying out? Also do they freeze well?
      Sorry about all of the questions and thank you!

      Reply
      • Bea says

        June 04, 2022 at 7:10 pm

        Hi Louise! Sorry for the late reply, we were away for a vacay. Ohh I'm happy to hear even the little one approves! They freeze great, thaw at room temperature and heat them for a few minutes at 350ºF (175ºC) to bring them back to life (microwave works also). They last up to 2-3 days in an air-tight container, room temperature. Hopefully my answers help. Thank you for leaving your feedback!

        Reply
    6. Nita says

      February 27, 2022 at 10:10 am

      5 stars
      How long will it be soft n fluffy.
      Thank you

      Reply
      • Bea says

        March 01, 2022 at 11:46 am

        Hi Nita! They'll keep soft and fluffy for a few days, 3-4 top. Heat for a few seconds in the microwave to bring them back to life, if anything. Hope it helps!

        Reply
    7. Veronica Sanchez says

      November 26, 2021 at 3:42 am

      5 stars
      Delicious my family really enjoyed for our Thanksgiving dinner love them🥰

      Reply
      • Bea says

        November 27, 2021 at 10:51 am

        That's awesome, I love to hear that. Thanks for your comment Veronica ❤️!

        Reply
    8. Elynna says

      August 04, 2021 at 12:54 am

      5 stars
      I made them last night and i was so amazed at how easy it was! So white and so soft just like how I like my rolls to be. This will be a staple in my house from now on. My teener loves them as much as I do. Thank you for this recipe! Btw, i doubled the honey just because I love them sweet too.

      Reply
      • Bea says

        August 05, 2021 at 8:00 am

        That's great Elynna! I'm happy that everybody loved them. Do check around here for more fluffy bread recipes. Thank you so much for your feedback!

        Reply
      • Giuliana says

        October 11, 2022 at 4:41 am

        5 stars
        Made it tonight and it was just perfect.. so fluffy and soft. I just added a tiny bit of white sugar since I like then sweet. My girls were so excited to try them and they enjoyed as much as I did. Thank you 😊

        Reply
    9. Mimay says

      April 09, 2021 at 6:31 pm

      Hello,
      Is 300F is conventional oven or convection oven?
      Thanks.

      Reply
      • Bea says

        April 09, 2021 at 7:40 pm

        Hi Mimay! It's conventional oven. Hope it helps.

        Reply
    10. Susan says

      February 23, 2021 at 8:59 pm

      This came together so well! Mine are a bit too white but cooked to perfection.
      The First Rise took and hour and the second was about 45 minutes! This is a keeper!

      Reply
    11. Gord says

      February 07, 2021 at 7:31 am

      300F seemed a little on the cool side for baking bread/buns but I tried it. The buns took much longer to bake than 22 minutes and were still very pale. I looked up another 6-8 recipes for Hokkaido/Japanese milk bread/buns and all of them suggested 350F.

      I'm going to bake these again, tomorrow. Is there any reason I shouldn't try the warmer oven temperature?

      Reply
      • Bea says

        February 08, 2021 at 1:01 pm

        Hi Gord! Every recipe is different as they're by different people. In my recipe, the colour of the buns is meant to be pale, to imitate milk, as the name of the buns. It's not meant to be golden brown like dinner rolls. You could, of course, bake them to your personal liking, no problem at all. Hope it helps.

        Reply
    12. Sara says

      November 30, 2020 at 4:35 am

      5 stars
      Made these to serve with dinner...the teenagers ate almost all of them! Soft and light, as you promised, and amazingly delicious with butter! Thanks for the recipe!

      Reply
      • Bea says

        November 30, 2020 at 12:53 pm

        Awesome! Glad that they loved them. Thanks Sara!

        Reply
    13. Rose says

      October 05, 2020 at 12:11 pm

      Hi! Would these stay soft for days without having to reheat? And can I use sugar instead of honey?

      Reply
    14. Nino Aramilo says

      September 28, 2020 at 6:14 pm

      Muy buen día..
      Soy Venezolano y como sabrás, pasamos por malos momentos pero esperanzados en que Dios nos ayudará..
      Nunca hemos horneado pan y necesitamos hacerlo, deseo una receta de pan tipo artesanal y tostado..
      Mil Gracias...!!

      Reply
      • Bea says

        September 28, 2020 at 6:26 pm

        Hola! Puedes mirar aqui donde tengo todas mis recetas de panes. Espero te sirva, un saludo!

        Reply
    15. David Mitchell says

      September 07, 2020 at 12:33 am

      Hi Bea,

      I don't suppose you have a recipe for soft fluffy vegan buns? I'm desperately trying to find one that's super light but doesn't have eggs or dairy.

      Thanks in advance,
      David

      Reply
      • Bea says

        September 07, 2020 at 9:00 am

        Hi David! Unfortunately no, I don't have vegan buns recipe. Wish could help, sorry!

        Reply
    16. Reggie says

      August 30, 2020 at 5:46 am

      Nice and easy recipe no complications.

      Reply
      • Bea says

        August 30, 2020 at 12:32 pm

        Happy to hear that Reggie!

        Reply
    17. Anna says

      July 03, 2020 at 4:06 am

      5 stars
      I love this recipe! Its easy to follow and stayed soft for days. My friends and husband are huge fans as well! I am keeping this recipe for life. Thanks for sharing it!

      Reply
      • Bea says

        July 03, 2020 at 8:26 am

        Right? It's one of my favs. Glad that everybody liked it, thank you so much Anna!

        Reply
        • yeni says

          August 09, 2020 at 8:07 am

          It was a success! First time making it and love how it turns out. Thank you for sharing the recipe.

          Reply
    18. Edith says

      June 19, 2020 at 2:34 am

      5 stars
      Hello! Thanks for this amazing recipe. I made some changes since I had been looking for a si militar kind of buns but sweet. I tried adding some sugar and vanilla, sometimes raisins. The result has been perfect. Now I bake these beauties twice a week and share with my neighbors and friends.

      Reply
      • Bea says

        June 19, 2020 at 8:25 am

        That's great! Yes, feel free to adjust it to your likings, no problem at all. Your neighbours and friends are so lucky! Thank you for your feedback Edith!

        Reply
    19. Tu says

      May 30, 2020 at 6:42 pm

      5 stars
      Thanks for this great recipe. You made it so easy to follow. I made the buns today and the texture is just perfect. Love it!

      Reply
      • Bea says

        May 31, 2020 at 8:19 am

        Thatt's great, I'm glad! Thank you for your feedback! 😀

        Reply
    20. Maia says

      May 29, 2020 at 1:14 pm

      Will this work with a filling? Would I need to adjust cooking time? Thanks!

      Reply
      • Bea says

        May 30, 2020 at 8:28 am

        I haven't tried it but I'm thinking, why not? 🙂

        Reply
    21. Joyla says

      May 04, 2020 at 9:25 pm

      Can you use regular active yeast in this recipe instead of instant yeast? If so, how is it done?

      Reply
    22. Barb says

      April 26, 2020 at 4:25 pm

      Hi! Can i put it on the refrigirator overnight before i pop it in the oven the day after?

      Reply
      • Bea says

        April 27, 2020 at 9:12 am

        Hi Barb! I haven't tried it like that so I can't really say, I'm sorry though!

        Reply
        • Li Xian says

          April 28, 2020 at 3:18 pm

          Hi!
          Does anyone know whether there are any difference if salted or unsalted butter is used?
          Thanks 🙂

          Reply
          • Bea says

            April 28, 2020 at 7:37 pm

            Hi! The only difference is one has salt and the other no. If you use salted butter then skip the salt mentioned in the recipe. Hope it helps 🙂

            Reply
    23. Wai says

      March 15, 2020 at 11:38 am

      Hi, This is very easy to make and the rolls turned out great! Thank you for your recipe!

      Reply
      • Bea says

        March 21, 2020 at 11:21 am

        Glad that you liked it Wai, thank you!

        Reply
    24. Al Yari says

      February 28, 2020 at 12:10 am

      Awesome recipe!

      Thank you for sharing 🙂

      Reply
      • Bea says

        February 29, 2020 at 7:10 am

        No problem Al Yari! 🙂

        Reply
    25. Patricia Tan says

      February 26, 2020 at 7:40 am

      Can I used bread machine instead of stand mixer?
      Will it be the same? Thank you!

      Reply
      • Bea says

        February 26, 2020 at 7:58 am

        Since I'm not familiar with a bread machine (don't have one) so I can't really say, sorry!

        Reply
    26. Nia Mohd says

      February 16, 2020 at 8:28 am

      5 stars
      Definitely a keeper! Thank you for sharing! 😍

      Reply
      • Bea says

        February 16, 2020 at 10:03 am

        Glad that you liked it, thank you so much Nia! XO

        Reply
    27. Daniel says

      February 16, 2020 at 3:25 am

      Hi, I made the buns with great success first time but have had different results last three attempts, the buns are coming out with heavier texture almost like a scone. Any idea what could be causing this.

      Reply
      • Bea says

        February 16, 2020 at 10:05 am

        Hi Daniel! Most probably it has to do with your yeast? Either it has expired or not properly activated. Try looking into it. Hope it helps.

        Reply
    28. Clarice says

      January 16, 2020 at 6:00 pm

      Hi, can this be frozen? I make several batches of bread for my family’s consumption. I just freeze then after baking then just thaw it out a day before consuming.

      Reply
      • Bea says

        January 21, 2020 at 7:47 am

        Yes, it can Clarice. That's how I always do also 🙂 . You might want to heat it a bit after thawing to bring it back to life.

        Reply
    29. WT says

      November 05, 2019 at 11:05 am

      5 stars
      I did this, turned out really well. Great recipe!

      Reply
      • Bea says

        November 06, 2019 at 1:02 pm

        Hi! I'm happy to know that 🙂 Thanks for your support!

        Reply
    30. shyet Siow says

      September 07, 2019 at 4:37 pm

      Hi, can I bake this recipe in sandwich loaf tin? Do I need to adjust the temperature?
      Thank you in advance.
      Sf

      Reply
      • Neelakanta Rao.H.S says

        October 25, 2019 at 4:49 pm

        This recipe good and easy and simple tasty. &

        Reply
      • Shannon says

        March 21, 2020 at 5:26 pm

        Do you proof the yeast in the milk or do you throw in with the dry mixture?

        Reply
        • Bea says

          March 21, 2020 at 6:50 pm

          I'm using instant yeast which doesn't need to be proofed, so I throw it in with the dry ingredients. Hope it helps.

          Reply
        • theza says

          April 19, 2020 at 10:53 pm

          Hi can I used bread mix? And also the the paste yeast? Thanks

          Reply
    31. C says

      August 22, 2019 at 9:40 am

      Hi there, what i have is a convection oven but I have read an article that this mode makes the inside of bread dry.
      Mine has an option to turn it off. If I will turn it off, will the heat should be ON to both upper and lower sources to be like conventional oven? Thanks in advance.

      Reply
      • Bea says

        August 22, 2019 at 4:37 pm

        Yes, I do all of my bakings using conventional mode with both top and bottom heat on, unless stated otherwise. Hope it helps!

        Reply
    32. Rennie says

      August 21, 2019 at 7:42 am

      Hi, can I use plain flour instead? Or is it the same thing as bread flour? Thank you

      Reply
      • Bea says

        August 22, 2019 at 4:38 pm

        Plain flour is not the same as bread flour, and I don't recommend for this recipe. Hope it helps 🙂 !

        Reply
    33. Nicole says

      August 02, 2019 at 9:08 am

      5 stars
      Tried this on Monday and they came out looking so pillowy and wonderful. Have to say that I was skeptical at first as the buns looked so 'pale'. Have tried different bun recipes and have to say that this is the best and simplest so far. Thank you so much for sharing your recipe! (:

      Reply
      • Bea says

        August 02, 2019 at 9:43 am

        Haha! Yes the pale look is on purpose because we want to have that white-milky look 🙂 . I'm happy that you tried the recipe and loved it, thank you so much Nicole! XO

        Reply
    34. Wen says

      July 28, 2019 at 3:40 pm

      5 stars
      Very easy recipe to follow. I dusted flour on the dough before 2nd rise instead of after it has risen 2nd time. Not sure if it made any difference, but it came out from looking good and tasted fantastic!
      Thanks for sharing recipe!

      Reply
      • Bea says

        July 30, 2019 at 10:11 am

        Hi Wen! No it doesn't really make such difference from dusting the flour before or after second rise. I'm happy that you liked it, thank you! 🙂

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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