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4 hr 0 min
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Milk buns are one of the best breads for sandwiches ever created. The amazing dough can be shaped into any size or form—loaf, buns, rolls, long, short, you name it. This recipe includes a roux, which is cooked flour and liquid until thickened. It extends the shelf life of the buns, keeping them fresh longer and soft like a cloud. They’re perfect for a smashed burger or a fried chicken sandwich. They’re so fun to eat as is, or as a sandwich. It’s really worth the hustle. Next time you have a burger night with your pals, make these buns. You’ll be the star of the party. YASSS!
For the roux, on a medium pan on low heat, add milk and flour and mix until it gets thick. Remove from the heat and let it cool down.
For the dough, in a stand mixer’s bowl, add the milk, yeast, sugar, egg, flour, roux, melted butter, and salt. Knead on lowest speed for 12-14 minutes, until the dough is elastic and smooth.
Round the dough into a tight ball and let it rest in a bowl covered with plastic wrap until the dough has doubled in size.
Divide the dough into 80-85 gr pieces and shape each piece into a tight ball shape.
Place the balls on a baking tray (lined with a parchment paper) 2 inches apart one from another. Proof the balls for 30 min. In the meantime, preheat the oven to 175°C or 180°C.
Brush the buns with the egg wash. Bake them for about 25 minutes.
YASSS!
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