No Kneading Super Fluffy Milk Buns

If you like a soft fluffy milk buns/bread/dinner rolls without having to prepare tangzhong and do all the kneading, this recipe does it.

936 1 minute read

The ingredients of these buns are simple, and the process is also straightforward, but the final result is amazing, soft, fluffy, and delicious. In a mixing bowl, add 230ml of warm milk. 4 grams of instant yeast, 38 grams of sugar and one egg.

Finally, add a teaspoon of cooking oil and stir well with a spatula so that the yeast is fully dissolved in the milk and the egg is well beaten.

Add 350 grams of bread flour to the mixture, then add half a tsp of salt and continue mixing. Stir until you can’t see the flour; this will take about 2 minutes. Cover with plastic wrap and let it rise for one hour. After one hour, the dough will have risen to about twice its size. Degas the dough by lightly turning it with a spatula.

On a working surface, sprinkle flour, then place the dough on it and fold the dough by hand a few times to round it out, then turn it over. Divide the dough into 9 parts, then take each dough and fold it into a round shape.

Repeat with the remaining dough, placing it on your working surface, covering it with plastic wrap and letting it rest for 15 minutes. As previously, sprinkle some flour on and take the dough and turn it over, then round it and place it on the baking pan lined with parchment paper.

Cover the dough again and let it rest for 60 minutes until it doubles in size in the pan. After proofing, brush the top of the dough with egg wash or melted butter.

Bake in the middle of a preheated oven at 350 degrees Fahrenheit (180C) for 25 minutes. Once baked, remove from the oven and let the buns cool down. Your bins will be very fluffy and evenly tender when you tear them.