Milk and Sugar Mini Buns Recipe

Introduction

Milk and Sugar Mini Buns are soft, fluffy, and subtly sweet bread rolls perfect for any time of day. These bite-sized treats feature a delicate milk and sugar topping that adds a delightful texture and flavor, making them irresistible for breakfast or tea time.

Ingredients

• 1/4 cup warm water (110-115°F)
• 2 and 1/4 tsp active dry yeast
• 3/4 cup warm milk
• 1 large egg
• 1/4 cup unsalted butter (softened)
• 1/4 cup sugar
• 1 tsp salt
• 3 and 1/4 cups all-purpose flour (plus 1/2 cup extra)
• 1 large egg (for the egg wash)
• 1/2 cup sugar
• 1/2 cup milk powder

Instructions

1. Step 1: Dissolve yeast in warm water in a small bowl and let it stand for about 5 minutes until foamy. In a large mixing bowl, combine warm milk, softened butter, 1 egg, sugar, and salt, stirring well. Add the yeast mixture, then stir in 3 cups of flour. Gradually add the remaining flour little by little just until the dough gathers into a ball. You may not need all the flour.
2. Step 2: Turn the dough onto a floured surface and knead for 6-10 minutes until smooth, elastic, and stretchable. Place the dough in a bowl, cover with plastic wrap, and let it rise for 1 to 1 1/2 hours until doubled in size.
3. Step 3: After rising, gently deflate the dough and divide into 50-55 pieces using a sharp knife. Shape each piece into a smooth 1 1/2-inch ball and arrange closely on a greased 9×13-inch baking pan. Cover loosely with plastic wrap and let the buns rise for 1 hour.
4. Step 4: Preheat oven to 350°F. Mix the milk powder and sugar in a bowl. Beat the remaining egg and brush it over the buns. Sprinkle half of the milk-sugar mixture evenly on top. Bake for 17-20 minutes until golden brown.
5. Step 5: Remove the buns from the oven and let them cool slightly. Sprinkle the remaining milk-sugar mixture over the warm buns before serving.

Tips & Variations

• For a richer flavor, substitute half of the warm milk with cream or add a teaspoon of vanilla extract to the dough.
• If you prefer a less sweet bun, reduce the sugar in the dough or on top by a tablespoon.
• Use bread flour instead of all-purpose flour for a chewier texture.
• To make larger buns, divide the dough into fewer pieces and extend the baking time slightly.

Storage

Store the mini buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm the buns in the oven at 300°F for 5-7 minutes or microwave briefly until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount without needing to dissolve it in water first. Just mix it directly with the dry ingredients.

What can I do if my dough is too sticky?

Add a little more flour, a tablespoon at a time, while kneading until the dough becomes smooth and manageable but still slightly tacky.

Milk and Sugar Mini Buns Recipe

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★★★★★

4.9 from 132 reviews

Milk and Sugar Mini Buns are soft, fluffy bite-sized bread rolls with a sweet milk powder and sugar topping. Perfect for breakfast or tea time, these delightful buns are made with a tender yeast dough enriched with milk, butter, and eggs, then baked to golden perfection and sprinkled with a sweet, milky glaze for extra flavor and texture.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: 50–55 mini buns 1x
• Category: Bread
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Dough

• 1/4 cup warm water (110-115°F)
• 2 and 1/4 tsp active dry yeast
• 3/4 cup warm milk
• 1 large egg
• 1/4 cup unsalted butter (softened)
• 1/4 cup sugar
• 1 tsp salt
• 3 and 1/4 cups all-purpose flour (plus 1/2 cup extra)

Topping and Egg Wash

• 1 large egg (for the egg wash)
• 1/2 cup sugar
• 1/2 cup milk powder

Instructions

1. Activate Yeast: Dissolve the active dry yeast in the warm water and let it stand for about 5 minutes until it becomes foamy, indicating the yeast is active and ready to use.
2. Make Dough: In a large mixing bowl, combine warm milk, softened butter, one egg, sugar, and salt. Stir well to combine. Add the foamy yeast mixture to this bowl. Incorporate 3 cups of the flour into the wet ingredients, mixing thoroughly. Gradually add the remaining flour a little at a time just until the dough comes together in a ball while stirring. You may not need all of the extra flour.
3. Knead Dough: Turn the dough onto a floured board and knead it for 6 to 10 minutes until it becomes smooth, elastic, and stretches thinly without tearing. Place the dough in a bowl, cover with plastic wrap, and allow it to rise for 1 to 1 1/2 hours until it doubles in size.
4. Divide and Shape: After the dough has risen, gently punch it down to release air. Using a sharp knife, divide the dough into 50 to 55 equal portions. Shape each portion into a smooth ball about 1 1/2 inches in diameter. Arrange the buns closely together on a greased 9×13 inch baking pan. Cover loosely with plastic wrap and let them rise for another hour until puffy.
5. Prepare Topping and Egg Wash: Preheat oven to 350°F. Mix sugar and milk powder together in a bowl. Beat the remaining egg and brush it over the surface of the risen buns. Sprinkle half of the milk powder and sugar mixture evenly over the buns.
6. Bake: Bake the buns in the preheated oven for 17 to 20 minutes, or until they turn golden brown on top.
7. Finish and Serve: Remove from the oven and let the buns cool slightly. Sprinkle the remaining milk powder and sugar mixture on top before serving for a lightly sweet and textured finish.

Notes

• Ensure the water for activating yeast is between 110-115°F to avoid killing the yeast.
• Kneading is key to developing gluten for a soft, elastic dough that bakes well.
• You can reduce sugar in the dough slightly if you prefer less sweet buns.
• Keep buns close together on the pan so they rise evenly and yield soft sides.
• Use a sharp knife or dough cutter to divide the dough for even-sized mini buns.
• Brush egg wash gently to avoid deflating the risen buns.
• Cool buns slightly before adding the final topping to prevent it from melting off.

Keywords: milk buns, sweet buns, mini buns, yeast bread, milk powder topping, homemade bread, soft bread rolls, baked mini buns