You will never see milk bread as fluffy as clouds and extremely easy and delicious as these. Into a large mixing bowl, add one cup(240ml) of milk, half a tablespoon of yeast, a third cup of sugar and 2 eggs. Mix well with a whisk until the ingredients are lightly mixed through. Add 3 cups of bread flour and 1 teaspoon of salt to the yeast mixture and mix everything until the dough starts to come together.

Use your hand to continue kneading until the dough comes together. The dough will be a bit sticky at this point but don’t worry. Cover the dough in the mixing bowl and let it rest for about 20 minutes. After resting, add a quarter cup of unsalted softened butter to the dough and knead the butter into the dough.

Knead the dough really well until the butter is incorporated into the dough and you have a smooth dough. Cover the dough and let it rise for 60 minutes. After an hour, remove the dough from the bowl and place n onto a work surface and deflate the dough by lightly kneading it for a minute. Flatten the dough then divide it into 20 pieces, they may be more or less depending on how big or small you want your buns to be.

Knead each portion of the dough and round it then place each of them on your surface, cover and let the dough rest for about 15 minutes. Take each chilled dough and roll it into a length of about 20cm, turn it over, and roll it up from the big end to the small end. Repeat with the rest of the dough lining them on a parchment-lined baking tray.

Cover them once done and let them rise for about 40 minutes, they will double in size and become puffy. Brush the top with egg wash then bake in a340F(170C) oven for 22 minutes. Once out of the oven, let your bread cool a little before enjoying them.


  • 2 Egg
  • 65g (1/3 cup) Sugar
  • 6g (1/2 tbsp) Yeast
  • 240ml (1 cup) Milk
  • 450g (3 cups) Bread flour/wheat flour
  • 5g (1 tsp) Salt
  • 60g (1/4 cup) Unsalted butter