Name: Milk Bread Buns
Prep time: 30 min
Cook time: 15 min
Cuisine: Italian
Ingredients: 14 oz flour (400 g - 3 cups); 1/3 cup water (80 ml - lukewarm); 1/2 cup milk (130 g - 4,60 oz); 1/4 cup olive oil (50 g - 1,76 oz); 1 teaspoon salt (7 g); 1 teaspoon dried beer yeast (4 g); 1 teaspoon malt

Milk Bread Buns ideal for buffets, happy hour and birthday parties. These bread buns are really good and soft, you can fill them with both cold cuts and jam, even better with your favorite hazelnut cream. Quick and easy, they are the ideal size for a snack to take to school.

With my recipe you will get soft and fluffy, genuine roll buns, with a taste so good that you can even eat them without anything inside. The preparation is very simple, just follow my step-by-step photos below and trust me, you will definitely like them.

This recipe makes about 13 sandwiches: you can make them bigger or you can double the dose and freeze them. In this way you will have bread buns ready and at any time just defrost them at room temperature and stuff with your favourite fillings.

Let’s see how to make the Milk Bread Buns recipe! So let’s get started.

If you like the smell of freshly baked bread at home, try also my Easy Homemade Sandwich Bread or this delicious Thin and Soft Focaccia Bread

DifficultyEasy
CostCheap
Preparation time30 Minutes
Rest time3 Hours
Cooking time15 Minutes
Serving4 – 6
Cooking methodOven
CuisineItalian

Ingredients

For 13 milk bread buns

14 oz flour (400 g – 3 cups)

¹/₃ cup water (80 ml – lukewarm)

¹/₂ cup milk (130 g – 4,60 oz)

¹/₄ cup olive oil (50 g – 1,76 oz)

1 teaspoon salt (7 g)

1 teaspoon dried beer yeast (4 g)

1 teaspoon malt

Tools

1 Planetary Mixer

Steps

Milk Bread Buns are easy to make

I prefer to make my milk bread buns dough using my electric stand-mixer, but you can, of course, do everything by hand.

First in the bowl of a mixer, using a dough hook, mix on low speed lukewarm water, milk, yeast, oil, malt and 3/4 flour.

Then, add salt and remaining flour a little at a time. Continue kneading on low speed for about 10 minutes until a soft ball of dough forms and clears the sides of the bowl.

Place the dough in a lightly greased bowl, cover it properly (1) and place somewhere warm for about 2 hours for the dough to rise and double in size (2). Here it is. Spectacular!

When the dough has doubled in size, divide it into small balls of about 50 g (3). Put the balls on a baking tray covered with parchment paper and let rise 1 hour (4).