I think I found a new trend next to Whipped Coffee! With all this extra time on my hands, I decided to do more baking starting with Fluffy Milk Buns. It’s a Japanese bread that is slightly sweet, but really soft and fluffy. Imagine a Kings Hawaiian Roll, but 2 times more fluffy. I’m the first to admit, I avoid baking because it’s time consuming and majority of bake goods are not healthy. To be truly transparent, there’s nothing healthy about Fluffy Milk Buns except the process is giving me a mental break that’s almost therapeutic. There’s something very satisfying in baking bread, kneading the dough, waiting for it to rise and the smell of fresh baked bread in your kitchen. Apparently, I’m not the only one who thinks so because the sale of flour and yeast has increased dramatically during this time. The word on the street is that yeast is almost as hard to find as toilet paper. Never fear, there’s really a shortage of yeast, but transporting and restocking takes time. Hopefully, by the time my Fluffy Milk Buns recipe is shared the stores will be restocked and you can make your own buns at home.
The most important part of making Fluffy Milk Buns is patience. It is a waiting game for the dough to rise not once, but twice! When the dough is rising, keep your bowl in a cool shaded place in the kitchen. As tempting as it is to lift the plastic wrap and give it a poke, please don’t do this. It will only slow down the rising process. It took a little over an hour for my dough to double in size. I would recommend making two batches so the time commitment is worth it. My kids ate three buns in one sitting so making two batches is a good idea if you want to enjoy some extra for yourself.
Once the Fluffy Milk Buns are done baking, let cool for 10 minutes before eating. I highly recommend eating while it’s still warm from the oven. I added a dab of butter to mind, but it is delicious without it. You can store your Fluffy Milky Buns in a large ziplock bag, but make sure it’s room temperature or the heat will cause moisture and the buns will get slightly wet.
The Fluffy Milk Buns will store for 1-2 days, but keep in mind that each day it does get more dense and less fluffy. I honestly don’t think you will end up storing any buns because it didn’t even last a day in our house.
- 3½ cups flour
- 1 tbsp. honey
- 1 tbsp. instant yeast
- ¾ tsp. salt
- 1 egg
- 1 cup warm milk
- 2 tbsp. room temperature butter
- In a large mixing bowl add all ingredients except for butter. Need in 1 tbsp. of butter in at a time.
- Gently mix with your mixer or you can need by hand until dough forms a round ball.
- Spray oil in large bowl and place dough inside to rise. Cover with plastic and wait until it doubles in size.
- Remove dough and cut into about 1½ oz pieces and gently roll into a ball. Place them on a baking pan, cover again with plastic wrap until they double in size again.
- Dust buns with flour.
- Pre-heat oven to 300F˚ degrees and bake for 25 minutes