Overnight Soft Milk Buns

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These soft, airy milk buns are our all-time favorite buns. The dough is enriched with milk, egg, sugar, and butter, giving it a delicious, sweet, milky flavor and keeping it soft. They even stay for days without the use of preservatives.

Nothing can beat the smell of homemade buns or bread being made. And these milk buns are soft, melt in your mouth, and actually easier to make than you’d think. And the bread stayed incredibly soft for a good few days in an airtight container. It makes excellent breakfast buns and is also fabulous toasted.

How to make light and fluffy buns

The key to making light and fluffy homemade buns is to let the dough rise. I like to shape my dough in a ball, place it in a large bowl, and let it rise in a warm place until it doubles in size.

Then I will weigh the whole dough, divide it into equal portions, and shape the rolls. Then I let the rolls rise in a warm place until they double in size. Then, tada, they are ready to stick in the oven – super light and fluffy.

How to store buns or bread?

The buns can be stored at room temperature in a sealed container for about 3 to 4 days, or up to a week in an airtight container in the fridge and reheat before serving.

We have a video here to show you just how easy these soft buns are to make. Watch it, and hopefully, you will realize how easy they are.

For more bread recipes, check out:

So, if you have been searching for the perfect soft and fluffy buns, then I urge you to stop what you are doing and try this recipe.

This recipe yields 12 big ‘croissant’ buns, but you can also make 24 small ‘croissant’ buns if you prefer. Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

For the overnight sponge dough

  • 150 grams bread flour
  • 150 grams water or whole milk, cold
  • 1/8 tsp instant dry yeast

For the main dough

  • 250 grams bread flour
  • 100 grams cake flour or all-purpose flour
  • 60 grams granulated white sugar
  • 20 grams dry milk powder
  • 6 grams salt
  • 5 grams instant dry yeast
  • 1 egg, slightly beaten
  • 95 grams water or whole milk, lukewarm
  • 50 grams butter, cut into small cubes and softened
  • 1 egg + 1 tsp milk or water, for egg wash
  • chia or sesame seeds, for topping (optional)
  • sliced cheese, for filling (optional)

Procedure (video):

For the overnight sponge dough

  1. Add all ingredients to a mixing bowl, combine to form a rough dough. Cover with plastic film and immediately store in the fridge overnight (at least 12 hours but max. 16 hours).
  2. Remove from the fridge to thaw for 30 minutes before preparing the main dough.

For the main dough

  1. In your stand mixer bowl, add flour, sugar, dry milk powder, salt, and yeast. Mix to combine, then make a well in the middle.
  2. Add the overnight sponge dough, water or milk, and egg, then start kneading with the dough hook (approx. 5 minutes).
  3. When the dough has come together, add the butter and continue kneading until the dough passed the windowpane test. I knead my dough for approx. 15 minutes.
  4. Shape the dough into a ball and transfer to a lightly greased large bowl. Cover with plastic film and rise in a warm place until doubled in size for about 1 hour.
  5. Once the dough has doubled in size, punch down and divide into 12 portions, I always use my kitchen scale to weigh the whole dough and then divide it into equal pieces. 
  6. Shape the dough into small balls, then cover with plastic film and let stand for 10 minutes at room temperature.
  7. Shape the dough into any shapes (I shaped mine like a croissant), and if you want, you can also add some fillings (I filled mine with Ostehaps cheese – my daughter’s favorite cheese). Place on a baking sheet with parchment paper and proof again in a warm place for 1 hour.
  8. 20 minutes before baking, preheat your oven to 190 degrees Celcius.
  9. Brush with egg wash before baking, drizzle some sesame or chia seeds on top and bake in the preheated oven for 12 to 15 minutes, depending on the size of your buns.
  10. Once baked, remove from the oven and transfer to a cooling rack to cool.

Notes:

 

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