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No Knead Milk Buns – Soft and Fluffy Recipe

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These No Knead Milk Buns are soft, fluffy, and irresistibly tender with a rich, slightly sweet flavor. Perfect for sandwiches or enjoyed warm with butter, this easy recipe requires minimal effort with no kneading involved, making it ideal for home bakers seeking delicious homemade bread with minimal fuss.

Ingredients

Dry Ingredients

  • 2.25 cups Bread flour (350g)
  • 0.5 tbsp Instant yeast (4g)
  • 3 tbsp Sugar (38g)
  • 0.5 tsp Salt (3g)

Wet Ingredients

  • 1 cup Lukewarm milk (230ml) at 100-110ºF
  • 1 Egg
  • 1 tbsp Olive oil (15g)
  • Melted butter, for brushing

Instructions

  1. Prepare the Yeast Mixture: In a container, combine lukewarm milk (around 100-110ºF), egg, and sugar. Mix well until combined, then add the instant yeast and stir to incorporate thoroughly.
  2. Form the Dough: Add bread flour, olive oil, and salt to the yeast mixture. Stir vigorously with a silicone spatula until the dough comes together and no dry flour remains, about 1 to 2 minutes.
  3. First Proofing: Cover the container tightly with a lid or cling film. Let the dough ferment at room temperature until it doubles in size, about 1 hour.
  4. Fold the Dough: With the lid or wrap removed, use the silicone spatula to fold the dough in four directions: right to left, front to back, left to right, and back to front. Repeat this folding sequence twice to strengthen the dough.
  5. Prepare the Surface: Sprinkle flour on your work surface to prevent sticking. Then pour the dough onto the floured surface.
  6. Divide the Dough: Dust the dough and your hands lightly with flour. Using a plastic dough scraper, divide the dough into 8 equal portions.
  7. Shape the Buns: Roll each portion into a round ball. Cover them with a dry cloth and let rest for 15 minutes to relax the dough.
  8. Second Shaping and Rising: Lightly press each dough ball on both sides, reshape into rounds, and place them on a baking sheet or container. Cover and let them rise until doubled, about 1 hour.
  9. Preheat and Prepare for Baking: Preheat the oven to 350°F (175°C). Just before baking, brush the top of each dough ball with milk for a glossy finish.
  10. Bake the Buns: Bake in the preheated oven at 350°F (175°C) for 15 minutes until golden and cooked through.
  11. Finish with Butter: Once baked, brush the warm milk buns with melted butter for added richness and shine. Serve warm or at room temperature.

Notes

  • Ensure the milk is lukewarm (100-110ºF) to activate the yeast properly.
  • The first fermentation is crucial to develop flavor and texture; do not rush this step.
  • Folding the dough gently helps build strength without kneading.
  • Using a plastic dough scraper facilitates easy portioning and handling of sticky dough.
  • You can store the baked buns in an airtight container for up to 2 days or freeze for longer storage.
  • For extra flavor, you can sprinkle seeds like sesame or poppy on top before baking.

Find it online: http://bitezly.com/no-knead-milk-buns-soft-and-fluffy-recipe/