🥛 Milk Buns: The Soft, Fluffy Rolls You’ll Fall in Love With

If you’ve ever bitten into a cloud-soft bun at a bakery and wondered how they make bread so pillowy, you’ve probably tasted a milk bun. These Japanese-inspired rolls (often called Hokkaido milk bread or shokupan) are loved around the world for their light texture, subtle sweetness, and buttery flavor.

Unlike crusty sourdoughs or rustic boules, milk buns are all about tenderness. They’re perfect for sandwiches, sliders, or just tearing apart and eating warm with butter. In this post, I’ll show you what makes them special, how to bake them at home, and some delicious ways to enjoy them.

✨ What Makes Milk Buns Different?

The secret is in the milk and tangzhong method. Instead of relying only on water, these buns use milk (and sometimes cream or butter) to create a richer dough. Many recipes also use tangzhong — a quick roux of flour and water or milk cooked into a paste before mixing into the dough. This pre-gelatinizes the starches, helping the buns trap more moisture and stay soft for days.

📝 Milk Bun Recipe (Makes ~9 Rolls)

Prep time: 20 minutes First rise: 1 hour Second rise: 45 minutes Bake time: 20 minutes Total: ~2.5 hours Difficulty: Beginner-Friendly

Ingredients

For Tangzhong:

• 25 g bread flour

• 120 g whole milk

For Dough:

• 350 g bread flour

• 50 g sugar

• 1 tsp salt

• 7 g instant yeast (1 packet)

• 1 large egg

• 120 g warm milk

• 40 g unsalted butter, softened

For Topping:

• 1 egg (beaten, for egg wash)

• Sesame seeds or flaky salt (optional)

  
  

Steps

1. Make the tangzhong:

   • In a small saucepan, whisk 25 g bread flour with 120 g milk.

   • Cook over medium heat, whisking constantly, until thick and pudding-like (about 2–3 minutes).

   • Remove from heat and let cool to room temperature.

2. Mix the dough:

   • In a bowl, combine 350 g bread flour, 50 g sugar, and 1 tsp salt.

   • Add the cooled tangzhong, 1 egg, 120 g warm milk, and 7 g yeast.

   • Mix until it comes together, then knead by hand (10 min) or mixer (7–8 min).

3. Add butter:

   • Knead in 40 g softened butter until the dough is smooth, stretchy, and slightly tacky.

4. First rise:

   • Place dough in a lightly greased bowl, cover, and let rise ~1 hour or until doubled.

5. Shape rolls:

   • Punch down the dough and divide into 9 equal pieces (~65–70 g each).

   • Shape into tight balls and arrange them in a greased square baking tin (3×3 grid).

6. Second rise:

   • Cover and let rise again until puffy, about 40–45 minutes.

7. Bake:

   • Preheat oven to 350°F (175°C). Brush rolls with egg wash and sprinkle sesame seeds or flaky salt.

   • Bake for 18–22 minutes until golden brown.

8. Enjoy:

   • Let them cool slightly, then tear apart and enjoy with butter, jam, or use them as slider buns.

     

     You can skip the egg wash for a more roll like texture.