Milk Butter Bread Buns

These milk butter bread buns, with a hint of sweetness, are so soft and come with a light crispy crust. They are best served warm and can be eaten on their own without any spread. You could also add dried fruits like raisins and cranberries for extra flavour. Vitamin C is used in this recipe as a bread improver which causes an increase in loaf volume and an improvement in crumb structure in bread dough. It also acts as a preservative and extends the shelf life of the bread.

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Milk Butter Bread Buns

Makes 24 bread buns

Course: Breakfast
Cuisine: Western
Keyword: Milk Butter Bread Buns
Author: Shiokman Eddie
  • 1 effervescent tablet Vitamin C
  • 60 g water
  • 550 g bread flour
  • 11 g instant yeast 1 sachet
  • 80 g sugar
  • 8 g salt
  • 20 g milk powder
  • 80 g unsalted butter
  • 200 g milk
  • 2 eggs beaten
  • Sesame seeds for topping optional
  • Extra milk for glaze
  1. Add a tablet of effervescent Vitamin C into the water until fully dissolved. This acts as a bread improver to keep breadsoft and springy after baking.
  2. Add butter to a saucepan of milk and boil until butter melts. Set aside to cool.
  3. Add all the dry ingredients (bread flour, yeast, sugar, salt, milk powder) in a bowl and mix.
  4. Pour lukewarm milk and butter mixture into the dry ingredients and mix well.
  5. Add beaten eggs and Vitamin C water into the flour mixture and mix.
  6. Transfer dough onto a floured surface and knead for about 10-15 mins until smooth. Add a little flour if the dough is sticky.
  7. Do not add too much extra flour. Dough may be sticky at first but as you knead, the dough forms a skin as the gluten develops.
  8. Place the dough in the bowl. Cover with a cloth and set aside for about an hour until the dough doubles in size.
  9. Transfer proofed dough onto a floured surface and knead briefly. Divide the dough into halves.
  10. Roll each half into a round shape and cut into quarters. Cut each quarter into 3 equal pieces..Altogether, you will have 12 triangular pieces.
  11. Roll each triangular piece from the base to the tip of the triangle, into a croissant like shape.
  12. After shaping, set aside for 1 to 1.5 hours to proof in the oven or cover top with a tea towel.
  13. Glaze with milk and sprinkle with sesame seeds (optional).
  14. Bake 2 trays of the dough buns in a preheated oven using fan mode at 160C for about 10 mins.
  15. Switch over the top level tray with the lower one and bake for another 5 mins until golden brown.
  16. Cool buns on a wire rack.
Recipe Notes
  1. Do not melt the Vitamin C tablet in the milk as it will cause the milk to curdle and form lumps in the dough.
  2. Make sure the milk powder is not lumpy. If necessary, sift it first before using.
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