The fluffy mini milk and sugar buns look just like the little peals that popped up in your kitchen. The buns taste absolutely delicious and delightful with the milk powder dusting over the top.
What are the Mini milk and sugar buns?
- The mini milk and sugar buns are different from other dinner rolls, which are softer and fluffier. Besides, the milk powder mixture sprinkled before and after baking makes the bread more flavorful and appetizing.
- The buns are made with simple daily ingredients and easy to make.
What are the ingredients?
- Bread Flour
- Heavy Cream– You can also use condensed milk instead, which adjust the amount of milk to 120g and 20g for condensed milk.
- Active Dry Yeast
- Unsalted Butter
- Milk Powder– All kinds of milk powder are welcomed. I used Horizon Organic Dry Whole Milk which is available at Costco and Walmart.
How do you enjoy the buns?
- Although the buns are sprinkled with sugar and milk powder mixture, they don’t taste heavy or overly sweet. I love them in either sweet and savory. Enjoy them with strawberry jam or cream cheese spread for a healthy breakfast. Or make a quick and tasty brunch for some mini sandwiches with Mayo and eggs.
How to store the mini milk and sugar buns?
- Keep the leftover buns in an airtight container on your kitchen counter. The buns remain the best taste and soft for up to 3 days at room temperature. Also, warm the buns with the microwave for 10 seconds.
More easy and delicious bread recipes you may want to know
Prep Time 1 hour
Cook Time 25 minutes
Additional Time 2 hours
Total Time 3 hours 25 minutes
- 200g Bread Flour
- 100g Milk
- 40g Heavy Whipping Cream
- 20g White Granulated Sugar
- 2g Active Dry Yeast
- 20g Unsalted Butter
- 2g Salt
- 5g Sugar
- 10g Milk Powder
Mixing Dusting Powder
- Combine sugar and milk powder in a bowl, and mix well. Set it aside.
- Add bread flour, sugar, salt, milk, heavy cream, and yeast in a large mixing bowl, and combine them with your hands. Hand kneads the dough for 10 minutes until smooth.
- Add unsalted butter to the dough, and knead for 20 minutes until the dough forms gluten and becomes smooth and soft.
- Place the dough in a bowl, and cover it with plastic film. Transfer the dough to the microwave and leave a cup of hot water on the side. Let the dough rise for 1 hour until double the size.
- Remove the dough from the microwave and transfer it to the table. Press and punch the dough to release the air from it. Knead the dough to get rid of the bubbles from the dough as much as you can, but don't over knead the dough.
- Divide the dough into 16 equal pieces, and roll them into balls.
- Place the doughs in a 10x10 inches baking pan. Then, transfer it to the microwave to let it rise for another hour. Again, place a cup of hot water inside as well.
- After the second fermentation, remove the pan from the microwave and dusting half of the milk mixture powder on the doughs.
- Pre-heat the oven to 310F, and bake for 25 minutes. Dust the rest of the milk mixture powder on the bread again. Enjoy.
Amount Per Serving: Calories: 70Total Fat: 2.2gSaturated Fat: 1.3gCholesterol: 7mgSodium: 65mgCarbohydrates: 10.7gFiber: 0.4gSugar: 0.9gProtein: 1.8g