Ethereal milk buns with enticing sourdough flavor.
Dinner rolls are often more of an afterthought than a celebrated side-dish, but for me they are essential. Whether cut horizontally and slathered with butter, or used to sop up the remnants of a saucy meal, the humble dinner roll has a lot to bring to the table. These milk buns bring even more: ultra-soft and pillowy thanks to a tangzhong (cooked milk and flour that traps in moisture), and ultra-flavorful thanks to a sourdough leaven. They are also enriched with butter and egg for a rich brioche-like quality. Plus a simple egg wash ensures a beautiful golden-brown sheen. If they don’t get snatched up immediately (which would be surprising, so consider making a double batch), they will stay fresh for days in a sealed container. And, if you like, they make ideal little buns for a leftover slider.
The tangzhong method used in the recipe is based on the method I learned from Kristina Cho in the book “Mooncake and Milk Bread”. If you are interested in learning more about milk bread, and for other great recipes, check out the book and her site: https://eatchofood.com/
Sourdough Milk Buns
Ingredients
Tangzhong
- 35 grams (¼ cup) bread flour
- 180 grams (¾ cup) whole milk
Milk bread
- 160 grams (⅔ cup) milk
- 85 grams (6 tbsp) butter, cut into pieces and softened
- 390 grams (2¾ cup) bread flour
- 50 grams (¼ cup) sugar
- 6 grams (1 tsp) fine salt
- 96 grams (⅓ cup + 1 tbsp) active sourdough starter
- 1 large egg
Egg wash
- 1 large egg
- 1 tbsp heavy cream
Other
- Oil or nonstick spray for proofing containing
- Butter for pan
- Sesame seeds or herbs optional, for topping
Instructions
- In a small saucepan combine the flour and milk for the tangzhong. Place over low heat and cook, whisking continuously until the mixture thickens to the consistency of mashed potatoes. It may seem like nothing is happening but be patient, it may take several minutes. Remove from heat and transfer to a small bowl.
- In a clean saucepan heat milk over medium heat until it comes to a gentle simmer. Remove from heat and add butter. Stir until butter is melted, then allow to cool for 5 minutes.
- In the bowl of a stand mixer stir together bread flour, sugar, and salt. Add tangzhong, milk and melted butter, sourdough starter, and egg. Mix together until a shaggy dough forms.
- With a dough hook attachment, knead dough on medium-high speed for about 8-9 minutes or until dough is tacky (but not sticky) and is mostly clearing the sides of the bowl.
- Transfer dough to a clear bowl or container that has been lightly greased with oil. Leave a room temperature until doubled in volumes, about 6-8 hours.
- Grease 9×13-inch pan with butter. Punch down dough and transfer to a lightly floured surface. Divide dough into 12 equal pieces (use a scale if you have one for accuracy). Pinch and pull the sides of each piece of dough into the middle to form a ball. Place dough balls into the prepared pan.
- Cover and allow dough to rise until about doubled, and dough balls are starting to touch. This may take around 4-6 hours.
- When ready to bake, preheat oven to 350°. In a small bowl whisk together egg and heavy cream for egg wash. Brush the top of the buns with egg wash. Sprinkle with seeds and/or herbs if desired.
- Bake 30-40 minutes until golden brown and internal temperature of at least 190°. Allow to cool in pan for 5-10 minutes then remove to a wire rack. Or if serving immediately, wrap in a towel to keep warm. Leftovers will keep for a week or more in a sealed container.
