These milk bread buns are perfect for sandwiches, burgers, or enjoying on their own. In a large mixing bowl, combine the bread flour, sugar, instant yeast, and salt then mix well. In another bowl, whisk together the warm milk, heavy cream, and egg until well combined. Gradually add the wet mixture to the dry ingredients, mixing with a wooden spoon or using a stand mixer with a dough hook attachment until a dough forms.

Knead the dough for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, set it to medium speed while kneading. Add the softened butter gradually, continuing to knead until the butter is fully incorporated and the dough is glossy. Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.

Punch down the dough to release any air then divide the dough into 12 equal portions. Shape each portion into a smooth ball by pulling the edges to the bottom and pinching them together then place the dough balls on a baking sheet lined with parchment paper, spacing them evenly. Cover the dough balls with a damp cloth or plastic wrap and let them rise again for about 45 minutes to 1 hour, or until they have doubled in size.

Preheat your oven to 350°F (175°C), beat the additional egg to make an egg wash. Brush the tops of the buns with the egg wash to give them a shiny, golden finish. Bake the buns in the preheated oven for 18-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Remove the buns from the oven and let them cool on a wire rack. Enjoy your soft, fluffy milk bread buns warm or at room temperature.


  • 3 1/2 cups (420 grams/ 14.82 oz) bread flour
  • 1/4 cup (50 grams/ 1.7Oz) sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • 1 cup (236ml) whole milk, warm
  • 1/4 cup (60ml) heavy cream
  • 1 large egg
  • 4 tbsp (56.7 grams/ 2Oz) unsalted butter, softened
  • 1 egg (for egg wash)