Sweet Milk Buns

Sweet Milk Buns

In the morning, when I have time and feel like baking, I often make sweet milk buns. You don't need complicated ingredients. The kitchen smells of warm milk and yeast, and if you leave them under a damp towel after taking them out of the oven, they stay soft for a while. It's the kind of recipe you make at a leisurely pace, but it doesn't keep you busy all day.

Quick Info

Total time: about 2 hours
Preparation time: 15-20 minutes
Rising time: 1 hour
Baking time: 30 minutes
Servings: 20-24 buns (depending on size)
Difficulty: easy
Recipe type: yeast dough for homemade buns, good for any meal

Ingredients

1 kg flour
A pinch of salt
50 g dry yeast
600-700 ml milk (warm, not hot)
30-50 ml oil

Preparation method

1. Sift the flour into a large bowl, ideally a mixing bowl. Make a well in the center. Place the salt and yeast directly into this well.

2. Mix the dry ingredients in the center a little, without incorporating all the flour immediately.

3. Heat the milk just enough to be warm to the touch, not hot. If it's too hot, it can kill the yeast.

4. Gradually pour the milk over the flour, stirring constantly, so that a soft dough forms, but one that can be shaped. You may not need all the milk at once. Adjust if you feel the dough is too stiff or too sticky.

5. When the dough begins to take shape, add the oil gradually and continue kneading. The dough should become elastic and not stick too much to your hands. Knead for 8-10 minutes. There's no need to overdo it.

6. Cover the bowl with a clean towel and place it in a warm spot, away from drafts. Let the dough rise for 45 minutes to an hour, or until it doubles in size.

7. When the dough has risen, turn it out onto a surface sprinkled with a little flour. Divide it into equal pieces, about the size of a tennis ball or smaller if you want smaller buns.

8. Shape each piece into a round form. Place them on a baking sheet lined with parchment paper, leaving a little space between them (not too much, they won't spread like bread).

9. Let the buns rise in the tray for another 15 minutes. There's no need to cover them if the kitchen isn't very dry.

10. Preheat the oven to 180°C-200°C (without fan). Place the tray in the oven and bake for about 30 minutes, until they are lightly golden on top.

11. Remove the baked buns onto a tray or a cooling rack and immediately cover them with a damp towel while they are hot. This makes them softer to the touch and keeps them fluffy for longer.

Why I make this recipe often

These buns are simple and quick, without having to knead the dough too much or wait for complicated rises. I can use them for anything, from sandwiches to accompanying a soup. They stay soft if you cover them while they are warm, and the ingredients are always on hand.

Tips and Variations

Tips

- Yeast works better if the milk isn't too hot, just warm.
- If you want the buns to be airier, don't add all the milk at once. Adjust the consistency as needed.
- For a shinier crust, you can brush the buns with a little milk before baking, but it's not mandatory.
- If you don't have parchment paper, you can grease the tray with a little oil.

Substitutions

- Flour type 650 or 550 works fine, but don't use special bread flour for the classic recipe.
- You can use fresh yeast: 50 g of fresh yeast instead of dry (it is crumbled with a little warm milk and salt at the beginning).
- Milk can be partially replaced with water, but the buns will be less tender.

Variations

- You can add seeds or dried herbs to the dough, but it's not the classic recipe.
- You can make smaller or larger buns according to your preference.
- If you want crunchier buns, don't cover them after baking.

Serving Ideas

- The buns are great for breakfast with butter and jam.
- They are also good alongside soups, stews, or with any kind of cheese.
- You can use them for simple sandwiches.

Frequently Asked Questions

1. How soft should the dough be?
The dough should be soft, slightly sticky, but able to be shaped without running. Don't make it too stiff, or the buns will be dense.

2. Can I use fresh yeast?
Yes, for 1 kg of flour you need 50 g of fresh yeast. You crumble it with salt and a little warm milk before adding it to the flour.

3. Can the buns be frozen?
Yes, but let them cool well first. When thawed, they won't be as fluffy as fresh, but they are good for sandwiches.

4. What can I brush the buns with before the oven?
If you want a shiny crust, you can brush them with milk or beaten egg, but the original recipe doesn't include this step.

5. What do I do if I don't have parchment paper?
You can grease the tray with a little oil, and they won't stick. However, the paper helps with cleaning and more even baking.

Nutritional Values (estimated)

One medium bun (about 50 g) has approximately:
- Calories: 130-140 kcal
- Protein: 4-5 g
- Carbohydrates: 24-26 g
- Fats: 2-3 g

The values depend on the size of the buns, how much oil you use, and what milk you choose. These are rough estimates, not laboratory data.

Storage and Reheating

The buns keep well for 1-2 days at room temperature, covered with a towel or in a closed container. After 2 days, they dry out slightly, but can be reheated for a few minutes in the oven or steam. I don't recommend keeping them longer, as they lose their fluffy texture. They can be frozen, but the texture changes after thawing.

 Ingredients: 1 kg flour a pinch of salt 50 g powdered yeast 600-700 ml milk 30-50 ml oil

 Tags:  buns milk rolls