Sourdough Milk Buns
These soft and pillowy milk buns are made with a tangzhong, which involves cooking a portion of the flour and milk to create ultra-fluffy rolls. They are enriched with butter and egg for a brioche like bread, and, since they are naturally leavened, they also have a satisfying sourdough flavor.
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 9x13-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.
Notes
Rising time will depend on the ambient temperature and the strength of your sourdough starter. Since this is an enriched dough a very active starter will ensure the best results. It should at least double within 8 hours of feeding. If you are using a young starter, or if it has not been fed within 24 hours of using, you may consider adding a pinch of bakers yeast to the dough. If your room temperature is below 70° consider proofing in a warm spot, such as the oven with the light on.