Soft sweet milk bread

This bread is soft, sweet, and delicious! This bread was inspired from my experience eating soft sweet japanese bread. I used a chinese method to make the flour paste. This helps the bread be soft!

Ingredients:

  • 5 cups bread flour
  • 1 cup sugar
  • 2 packages of instant yeast
  • 1 cup milk
  • 1 cup water
  • 1/3 cup bread flour
  • 2 eggs
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 stick butter, softened and cut up in slices

Step 1

  1. Add 1 cup water and 1/3 cup of bread flour to a sauce pan. Mix on medium heat until it forms a thick paste.
  2. Remove and set aside to cool

Step 2

  1. In a mixer, mix 5 cups flour, sugar, yeast, and salt together.
  2. Mix wet ingredients together: 1 cup milk, 1 tsp vanilla extract, 2 eggs, the flour paste from step 1.
  3. Make a well in the mixer and add the wet ingredients to the dry ingredients.
  4. Using the bread/kneading hook, knead until smooth.
  5. Add the softened butter one at a time.
  6. Knead for 20 minutes or until the dough is elastic and smooth.
  7. Set in a dry place and let it rise until double in size.

Step 3

  • Shape the dough into any shape you like.
  • Mix 1 egg white with 2 tbsp of water.
  • Brush onto the buns before baking.
  • Bake for 10-13 minutes on 350 degree oven OR until the top is golden brown.
  • Do not overbake, it will make your bread hard.
  • Remove and let cool.
  • Enjoy!

Comments

How will I do it without a mixer?

You can do it by hand but it will take much longer to get the dough to match the consistency of my video.

Hi Annie
Your bun is fantastic! My wife made it and she is over the moon . We are so thankful that you have shared this recipe. It is just delicious and it is better than all other buns we have had.
This bun is better than those from Sydney Chinatown

Thank you for the feedback Michael!

Any recipes on making the delicious beef meatballs used in pho or just as an appetizer?

Chris, I don't have an exact recipe for that yet.

i have instant yeast in a container. but i dont have any packages, of them. what are the measurings of the yeast?

Hi Ruby, without seeing the packaging of your yeast, I'm not able to provide a ratio. Sorry.

Each packet is 2 1/4 tsp

amount of yeast I suggest 2-3 teaspoons measures

dear annie.
i love your sweet bun but i need to know wat kind o bread flour do u use..i never seen bread flour looks like..mind telling me...

also i dont have a big mixer like yours just a small wired mixer with two handle will thst be ok...let me know asp...

Hi Ya, when you go to the flour aisle, any brand that says "bread flour" will work fine.  Just don't use all purpose flour.   Using a smaller mixer is fine too but you may have to work it with a dough hook if you have one.

the second time where you used a smaller amount of flour, is that BREAD flour also? 

Hai Annie,I want to ask you about the flour you use. Can i use high protein flour? And how much gram you use for the butter?  

I wonder if you brush it with any coating eg milk or egg wash before baking?

Annie thank you for your recipe I love it the bread is very good, I am happy the I found the recipe because the first one was in youtube, I didn't have everything I am glad I founded thank you. Jacqueline

Thanks for the recipe Annie. I tried it and came out very delicious...

Hi Annie
I made these rolls a couple months ago. I froze them and take them out one at a time when I want to enjoy one. So soft and sweet. They are amazing!! They also taste just like the day I baked them even though they have been frozen. Thank you for making this video and sharing.

Measured accurately, proof read ingredients and directions 3 times. The dough was very very moist especially after adding the softened butter And after the kneeding process of 20 minutes the dough was even more moist. The dough did double in size but was moist and difficult to shape into a roll form. On a leap of faith I baked them anyway which took longer than 13 minutes probably close to 25 or 30 minutes..believe it or not they came out very tender. Could I have added a Tbs. Or 2 of flour to the dry ingredients for a bit of a stiffer dough? The yeast I used says quick rise yeast instant dry yeast by Red Star and I used Pillsbury Bread flour. If I had baked this in (2) 8 1/2 x 4 1/2" loaf pans at 350 how long should they bake? Sure would appreciate your input.

I did the exact thing, except I had a hand held mixer, dough came out wet, hard to shape, can we add more flour without drying the bread? I really want it more pliable.

Hi, Annie , please may I know 1 cup is equal to how many grams?

Hi Annie

I am referring to your recipe mentioned above. How many gram of yeast to put into this recipe and also how many gram of butter should I add in? Please advise.

Regards
Shirley

Hi, wonderful recipe but can you please tell the ingredients in grams and ml? Please 

I would like to try this wonderul looking recipe but a quick question. Does it matter what milk I use? I have nonfat only. Thanks so much for all your wonderful recipes. I'm hoping to try most if not all :)

Hi Annie! I was wondering if I can substitute the milk and sugar with condensed milk instead? Thanks.

Hi Anna, I wanted to make your recipe bread but I have a question. Do I still need the instant yeast if I'm using self rising flour? TIA.

My bread don't expand should I add baking powder also

Hi Anne,Thank you for sharing your sweet bread recipe. It looks really good and I can't wait to try it.Could you please tell me how many tablespoon of yeast in a pocket? Thank you.Cheers,Emma

Hi Annie, I love your cooking! Is there any way you can do a tutorial on how to make nxtuag?

Hi Annie, I love your cooking! Is there any way you can do a tutorial on how to make nxtuag?

Hi Annie:
I tried to make these and they turned out soft and wonderful. However, within five minutes or so into baking the bread the bottom is already getting that dark color like its starting to burn before the top turns that nice golden color. Can you tell me what I'm doing wrong? Help please.
Thank you!!!

Do you punch down the risen bread dough? thanks.

Do You punch down the risen bread dough? thanks

May I hv the measure in ml and g, new to bread making so want to hv it in details thx

These dishes are native to my place and I am proud to see all this recipes in a web site far far away from my place. That brings me happiness in one way or the other. Thanks for sharing this with the world.

Hi Annie,This sounds like a great recipe. Here is my question: for the flour, you state an amount of 5 cups. Now, I use weights. So for a cup it is 4.5 ounces for me. So, I would add 22.5 ounces of flour, right? I don't think you mean 40 ounces, right?Thanks!Nettie

Hi AnnieMade your  sweet  bread best  ever tasting  rolls  I ever eaten, ?? do you  have  any recipes  on  Zucchini Bread  or  my  favorite Carrot Cake?? Thankyou Jim  82yr old  novice  baker

Thank You for the recipe! Te sugiero que dejes levar los bollos también para mejores resultados. Saludos!

1stick of butter is equivalent to how many gm of butter?

hi, good day. may i know the grams of the yeast?thank you

Hi Annie. I tried this recipe yesterday. When first I read the recipe, my instinct told me to decrease the amount of liquid. But I decided to try yours to the T (except for the sugar, which I used only 3/4 cup).....I should've listened to my instinct. I live in South East Asia, so the humidity if high over here. The result was a very very wet dough. It was dripping in a heavy mass every time I lift it. Very sticky, even though I've added more flour. But the taste was wonderful. It still delicious on day 2.I measured the flour using King Arthur Flour measurement, 120 gram or 4 1/4 oz per cup. For the yeast, I checked the brand that you used, 1 package is 7gr.I will definitely make this bread again. Next time using 3/7 cup of milk as a start, then add more as needed. Because, the size of the eggs really directly impact the total amount of liquid on a bread dough.Thanks for the recipe.

Annie, does it have to be bread flour, or can I substitute with all-purpose flour?  Also, do you brush the tops with anything after they are on the baking pan?

May I know i stick of butter is how many gm? Thanks

I just made these and they are delicious!  I had been searching for a recipe like this to try and recreate some buns from a local pastry shop that closed some years ago and they are very similar.  Thank you for sharing!

Annie your bread looks so yummy ...got to buy all d ingredients n hv it done this wk end...thks 4 sharing ur recipe n hope i can make my bread just like urs...godbless.

Hi Anniewill love to try your sweet buns,but i have a quetion regarding measures! which cups did you use? American or Autralian measures cups? or if you please can tell me in grams or ml!thanks a lot

Hi Annie!
First of all i want to thank you for amazing recipe! I just make them and they came out just perfect. Definitly i winner recipe of buns! Thanks a lot for sharing the recipe!

I watched your video twice and not saw the second rise when you made the buns.  Do you let it rise when you shaped it?  Or you just shape it and baked it. without the second rise? I want it to clarrified?Thanks,

 

cheenywinnie@yahoo.com

 

This has been my go-to recipe for the past couple of years. The only difference is I mix in my bread maker. Absolutely love as do my family. Easy to make and fool proof. Thank you so much

Hi Annie,
Would you please specify how many cups or how much oz. you use in the "Soft sweet milk bread". Your recipe said one stick of butter.
Thanks!

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