The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.MFK Fisher, With Bold Knife and Fork
These milk buns have a soft but chewy crust and a lighter than air crumb and are good for eating warm with dinner or using as the worlds best hamburger buns. But it’s their milky slightly sweet flavor that makes them a perfect centerpiece for a simple lunch of pickles and cheese.
I don’t give servings or baking times for the milk buns recipe because that will be up to you when you shape them. The recipe makes about 4 good sized buns for hamburgers or 8 or so dinner rolls. You can find some additional information on letting the yeast “bloom” here. And you can find visual instructions on tying the double knots here.
Light As Air Milk Buns
- 10.5 oz bread flour
- .25 oz salt
- 6 oz milk
- .35 oz yeast, active dry
- 1 oz sugar
- 1 oz butter, unsalted, softened
Add the flour and salt to a medium-sized bowl and give a quick mix.
Heat the milk slightly in a small saucepan or in the microwave to just warmer than room temperature.
Add the yeast, sugar, and butter to a small bowl. (A soup bowl will do.)
Pour in the milk and give a quick stir. (The milk shouldn’t be hot enough to melt the butter.)
Let the yeast bloom. *see recipe note* About 5-10 minutes.
Mix milk and yeast into the flour mixture using a rubber spatula. When a rough ball is formed turn the dough out onto a lightly floured or buttered surface and knead about 5 minutes.
Butter the bottom and sides of your medium bowl and place the kneaded dough in it. Cover tightly with plastic wrap and let sit in a warm place until doubled in size. About 1 1/2 hours.
Divide the dough into equal portions. 4 for hamburger buns. 8 for dinner rolls.
With the palms of your hands roll each portion into a rope of dough. Make a u shape with the rope. Cross the right-hand side over the top of the left-hand side and bring it all the way around so it goes over then under. Like tying a knot. Take the remaining end and bring it up and tuck it into the middle of the knot under the first end. * see recipe note*
Place buns about 2″ apart on a greased baking sheet and cover loosely with plastic wrap. Proof in a warm place until about doubled in size.
Egg wash if you prefer, bake at 400f without steam until light golden brown. Baking time will depend on the size of your rolls. for dinner rolls about 12 minutes.