Milk Buns

Milk Buns

16 min bake, 180°C (160°C fan), makes 6

Ingredients

Tangzhong
strong white flour  20g
milk                100g

Dough
strong white flour  350g
caster sugar        30g
fast action yeast   6g
salt                7g
milk                150g
egg                 1
unsalted butter     30g

To finish
milk                to brush

Softer and less sweet than brioche. Shape into logs for sub rolls, or rounds for burgers.
Brushed with milk, not egg, so the crust stays soft and pale.

Recipe

1. Whisk the tangzhong flour and milk in a small pan. Heat, stirring, until it thickens to a paste. Cool.

2. In a stand mixer with the dough hook, mix the dough flour, sugar, yeast and salt. Add the milk, egg and tangzhong. Knead on low to bring together, then medium 5 minutes.

3. Add the butter a bit at a time, then knead 8 to 10 minutes until smooth.

4. Cover and prove until doubled, 1 to 1.5 hours.

5. Divide into 6. Shape into 15cm logs for sub rolls, or tight balls for burgers. Space on a lined tray and prove 1 hour until puffy.

6. Brush with milk. Bake at 180°C (160°C fan) for 15 to 18 minutes until pale golden.

7. Cool on a rack.

❄ Freezer
Freeze: bake the batch, cool fully, wrap each one. Warm from frozen in the oven.
Keeps: 3 months frozen.