First of all, to prepare our delicious milk buns, melt the butter in a bain-marie or in the microwave. We then take a large bowl where we mix the flours, previously sifted 3 times, the sugar and finally the yeast.
We then add the milk that we have heated slightly and begin to mix everything together using a spatula or a dough scraper. When the ingredients are blended, add the now warm melted butter and mix everything well.
At this point we move onto a lightly floured work surface and add the salt, continue to knead everything well to mix the salt and obtain an elastic and homogeneous mixture, it will take approximately 15 minutes.
We then give the dough some folds, move the external edges towards the center of the dough, repeat the same operation a maximum of 3 times, in this way we will strengthen the gluten mesh. At this point we give the mixture a spherical shape and place it in a large, previously buttered bowl.
We cover the bowl with cling film and let the dough rise for about 2 hours, or until it has doubled in volume, in the oven with the oven turned off but with the light on.
Form the buns:
Then take the dough and move it back onto the lightly floured work surface and knead it for a few more seconds. At this point we get pieces of dough weighing 50 grams each and we’re going to form our buns, flatten them slightly and close the base very well.
We then move the milk bunsonto a baking tray, previously lined with baking paper, and brush them lightly with a little egg and milk that we have previously mixed. Let the rolls rise for another 30 minutes before baking them in a pre-heated static oven at 200°C for around 12-14 minutes. Remove them from the oven and move them onto a rack to let them cool.
Our milk buns are now ready to be served.
How to store milk buns:
We can store milk buns for up to 3 days in a paper bag.