Amazingly soft butterless & eggless milk buns

Back into the blogosphere after a really long break !!!


I have been continually trying and experimenting with new recipes or improvising on the old ones during these months of absence. Many new recipes were born out of sheer need for palate pleasing food without many gadgets and many ingredients. I was out of the baking zone for a long long time.......happy to be back and enjoying the joy of baking bread at home, with amazing results :)

Several recipes, trials, not so-so and so-so results later I finally got "THE" recipe for really soft home made milk buns. The trick to getting these soft is the amount of liquid and kneading of the dough.


I got this video when I was searching for bread on youtube, it was this recipe that worked for me. I tweaked the recipe a bit, most of it is exactly as in the video.

So here goes the recipe, for 6 small buns you will need,


Whole wheat flour - 250 gms
Whole Milk - 200 gms
Sugar - 30 gms
Active dried yeast - 4 gms
Salt - 1/4 tsp
Olive oil - 25 gms + more while kneading


1. Take 1 1/2 tsps of sugar from the already measured amount place it in a glass or porcelain bowl pour some of the luke warm milk on to it, mix well and then sprinkle the yeast over it. Cover it and leave it aside to ferment and bubble up for 10 - 12 mins.


2. Mix into the rest of the luke warm milk the left out sugar and salt.


3. Place the mixing bowl over a measuring scale and measure the flour and oil. Mix the oil well into the flour.


4. Mix the yeast mixture well with a wooden spoon. Make a well in the center of the flour-oil mixture and pour the yeast mixture and the milk-sugar-salt mixture (IMP: reserve 1/3rd of the milk-sugar-salt mixture for brushing the rolls later).


5. Mix all the above nicely with a wooden spoon and then, take some oil on to your hand and start kneading the dough. Knead till the dough is soft and does not stick to your hand. It took around 12- 13 mins for me to achieve this by hand.


6. In a big greased plastic / glass / porcelain bowl transfer the dough, cover the bowl with plastic wrap and let the dough rise for 90 mins or till doubled in size.


7. When the dough is doubled, remove the dough and gently form it into a tube and cut 6 equal pieces. Shape them into a ball and place them on a prepared (greased & floured) baking tray and lightly flatten them.


8. Brush the rolls with the left out milk-sugar-salt mixture and cover them with greased plastic wrap for the final rising of 45 mins.


9. During the last 10 mins of the final rising, preheat the oven to 220 deg C.


10. Now, uncover the risen rolls, sprinkle with toppings of your choice.(I had sprinkled some with white sesame seeds.). Place the trays in the oven and bake for 10-12 mins.


Thanks for visiting my blog :)