Esqusive Cooking
Soft milk buns

Soft milk buns

Delicious for lunch, to work, school or outing. You can top them with whatever you want or use them for your hot dogs. Make enough because one per person will not be enough. Don't use a rolling pin, but your hands so that as much air as possible remains in the dough, which makes them extra soft. And if possible use fresh yeast, which in my opinion gives a better result with milk than dry yeast.


  • Place the flour, sugar and salt in a bowl and mix well
  • This is very important because if there is too much salt on a heap, the yeast can suffer from this and the dough will rise less well
  • Pour the milk into a bowl and stir in the yeast until it is dissolved
  • Add the ginger powder, ginger powder has an active effect on the yeast and is a natural bread improver
  • Melt the butter gently in a pan until everything is liquid, but do not let it boil
  • Then pour the warm butter into the milk with yeast and mix well
  • Then slowly add the milk and butter mixture to the flour
  • Mix and knead everything thoroughly until you have a nice ball of dough
  • Wet a towel under hot running water and cover the bowl
  • Now let the dough rise for an hour, it should at least double in volume
  • After rising, remove the ball of dough carefully from the bowl and cut the ball into 8 equal parts
  • Flatten each piece with your fingers into a reasonable rectangle and then roll them up very lightly
  • Fold the ends down and place on a baking tray
  • Now let them rise for another hour, they will increase in volume again

In the oven

  • Preheat the oven in time to 170 °C
  • Gently brush the top of the buns with a little milk for a nice brown colour
  • Then slide the baking tray in the middle of the oven and bake the buns for 22 to 25 minutes
  • Then let the buns cool completely on a wire rack (it will improve them)

Enjoy your meal

These soft milk buns are ideal for lunch and you can put anything you want on them. If you don't roll the dough into a long shape, but make round balls, you can also use them as soft hamburger buns, especially if you sprinkle some sesame seeds on top after brushing with the milk.

Below you can see a video of how to make the soft milk buns.

Soft milk buns

  • 500 g Flour
  • 80 g Butter
  • 300ml Milk
  • 20 g Fresh yeast
  • 10 g Salt
  • 1 tsp ginger powder
  • 30 grams of sugar

  :  2h10
  : 22 min

Bulgogi Beef Bun
Bulgogi Beef Bun