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Honey Butter Milk Buns Recipe

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4.2 from 37 reviews

Honey Butter Milk Buns are irresistibly soft, tender, and slightly sweet rolls made using a Japanese tangzhong method for extra fluffiness. Filled with a luscious honey butter center and finished with a golden egg wash and flaky salt, these buns bake to a beautiful golden hue and offer a comforting, buttery sweetness perfect for any time of day.

  • Total Time: 1 hour 15 minutes active time (excluding tangzhong cooling and proofing time)
  • Yield: 8 buns

Ingredients

Tangzhong

  • 23 grams bread flour
  • 120 grams water

Dough

  • 8 grams active dry yeast
  • 45 grams granulated sugar
  • 120 grams whole milk (100-110°F)
  • 42 grams unsalted butter (melted)
  • 1 large egg
  • 350 grams bread flour
  • 5 grams Diamond Crystal kosher salt

Honey Butter Filling & Finishing

  • 113 grams salted butter (softened)
  • 60 grams honey
  • 1 large egg (for egg wash)
  • Flaky salt (for finishing)

Instructions

  1. Make the tangzhong: Combine 23 grams of bread flour and 120 grams of water in a small pot over medium heat. Stir constantly until the mixture thickens to 150-160°F and becomes gluey, forming a ribbon when lifted with a spoon.
  2. Cool the tangzhong: Transfer the thickened mixture to a bowl, cover the surface with wax paper or cling wrap to prevent a skin from forming, and allow it to cool to room temperature. This can take 1-2 hours at room temperature or 15-30 minutes in the fridge.
  3. Prepare the yeast mixture: In the bowl of a stand mixer, whisk together 8 grams of active dry yeast, 45 grams of sugar, and 120 grams of warm milk (100-110°F) until dissolved.
  4. Add butter, egg, and tangzhong: In a small bowl, whisk the melted 42 grams of unsalted butter with 1 egg until pale yellow, then add this mixture to the yeast mixture along with all of the cooled tangzhong. Whisk until smooth.
  5. Mix the dough: Using the stand mixer fitted with a dough hook, gradually add 350 grams of bread flour and 5 grams of kosher salt. Mix on medium speed for 12-15 minutes or until the dough pulls away from the sides of the bowl and passes the windowpane test.
  6. First proof: Transfer the dough to a lightly greased bowl and let it proof for 1 hour. The dough should increase by about one-third in size and look puffy but not double.
  7. Make honey butter: While the dough proofs, combine 113 grams of softened salted butter and 60 grams honey using a spatula until well blended.
  8. Shape buns and fill: Turn the dough onto a work surface. Cut into eight pieces using a bench scraper. Flatten each piece and place about one scant tablespoon of honey butter in the center. Fold the edges over the filling, pinch the seam, and roll seam-side down on the counter to seal completely. Reserve about 1/4 cup of honey butter for finishing.
  9. Second proof: Butter a 10-inch skillet or 9×9-inch baking pan and place the dough balls seam-side down. Cover and proof for another hour until they have grown by another third in size.
  10. Preheat oven: Preheat the oven to 375°F convection.
  11. Egg wash: Whisk the remaining egg in a small bowl. Just before baking, brush the buns with the egg wash for a glossy finish.
  12. Bake the buns: Place the baking pan on top of another sheet pan to catch any drips and prevent smoking. Bake for 25-28 minutes until the buns are a deep golden brown.
  13. Finish and serve: Remove buns from the oven, immediately brush them with the reserved honey butter, and sprinkle with flaky salt. Serve warm for the best texture and flavor.

Notes

  • The tangzhong method helps create ultra-soft, tender rolls by pre-cooking a portion of flour and water into a thick paste.
  • If you don’t have Diamond Crystal kosher salt, use a comparable kosher salt but adjust quantity slightly as other salts vary in flake size.
  • Bread flour is preferred for its higher protein content to develop strong gluten, but all-purpose flour can be substituted with slightly softer results.
  • Make sure the milk is warmed to 100-110°F to properly activate the yeast without killing it.
  • The honey butter filling should be fully encased in the dough to avoid leakage during baking.
  • The buns are best enjoyed warm but can be stored in an airtight container for up to 2 days and reheated gently.
  • Author: Madelynn
  • Prep Time: 20 minutes (plus 1-2 hours cooling tangzhong and proofing time)
  • Cook Time: 28 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American with Japanese tangzhong influence

Find it online: https://allyumcooks.com/honey-butter-milk-buns-recipe/