Have you ever tried making buns at home? If this is your first time then this is the recipe you should try. You can easily make buns with ingredients that are easily available at everyone's home. The resultant bread tastes so rich and moist that you will lose the taste for store bought bread after it.

What are Japanese Milk Buns?

Japanese milk buns are a form of soft rolls which are made using milk instead of water and have a flour and milk paste incorporated into them to give them their classic moist and springy texture without being too dense. This bread is made with a yeast risen dough and has many applications. They can be eaten with some sauce or filling or even as it is, drenched with some garlic butter.

How to make Japanese Milk Buns?

1. In a Trivantage milk pan, add flour, milk and water to make the tangzhong paste. Heat it on a low heat and keep on mixing till it becomes thick and sticky. Set this aside to cool.
2. In a small bowl, mix lukewarm milk with a little sugar and the measured yeast. Mix this all together and let the yeast bloom and activate.
3. Add everything else in a large bowl for the dough mixture, including the yeast mixture and the tangzhong paste. Knead the whole mass for 7-8 minutes till it forms a soft and supple dough. Grease it with oil and let it rise in a covered bowl for 1.5 - 2 hrs.
4. Take out the risen dough and divide it into 7 equal pieces. Roll them into perfectly smooth balls and place them in a cast iron skillet. Cover them with a damp towel and let them rise again for 30 minutes.
5. Once they are risen, brush them lightly with milk wash and bake them in a preheated 175 degree celsius oven for 25 minutes or till they are golden brown all over.
6. Prepare the garlic butter by simply melting the butter and adding chopped garlic and oregano into it. Mix it together and brush it over the freshly baked hot buns as soon as they come out of the oven.

More Delicious Related Recipe:

1. Steamed Koshian Buns Recipe

2. Garlic Chutney Vada Pav

3. Masala Cheese Pav

Expert Tips

1. Make sure the milk is lukewarm or the yeast will not bloom.
2. If you do not cover the dough while rising, the top surface will dry out.
3. The tangzhong paste helps to make the dough moist and fluffy.

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