This bread is beautiful, tender, and can accompany dinner. This bread stands out because of its beautiful light milk color. To make the milk bud, you need warm milk in a glass and add dry yeast to the milk and stir. In a clean bowl add all-purpose flour, sugar, milk yeast mixture. Mix the dough when it starts to come together add the salt. Add the salt afterward and not directly to yeast coz it can affect the rise of the dough. Set the spatula aside and knead the dough together with your hands.

It is easier to work with and the dough will not stick to your hands. If the dough is hard, cover it with plastic wrap let it settle for 20 minutes. Gluten relaxes and makes it easier to knead. Work the dough for about 5 minutes. Flatten the dough and add the soft butter. The butter should be soft and spreadable. It will get a little bit messy. Fold the dough onto itself trying to trap the butter into the dough.

As you work it scrape any residue butter of your board the dough will then start to become smooth and subtle and beautiful. Transfer the dough to the greased bowl and grease the top cover well for about 2 hours let it rise until it doubles the size. Once it rises to transfer it to a lightly floured work area and form your bread rolls.

Place the buns on to a baking sheet lined with parchment paper leaving space between cover them and allow then to rise for 30 minutes. To achieve the look of beautiful light milk color, instead of brushing the top with egg wash lightly dust the top with some corn starch. Bake in a preheated oven at 350 Fahrenheit for 18-20 minutes allow them to cool for 10 minutes then they are ready to eat. They can be eaten during breakfast, lunch, or dinner.


  • 350 gr All Purpose Flour ( 2 2/3 cups)
  • 3 tbsp Sugar
  • 7 gr Dry Yeast ( 1 packet)
  • 2/3 tsp Salt
  • 200 gr Warm Milk (3/4 cup + 2 tbsp)
  • 30 gr Butter (1/4 stick)

The consistency of your dough may vary depending on the protein content and other aspects of your flour.

If your dough seems dry, you can add up to 2-3 tbsp more milk until the dough comes together. Start by adding just 1 tbsp more milk and adjust from there.