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Texas Toast Milk Bread Buns Recipe

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This Texas Toast Milk Bread Buns recipe combines the soft, pillowy texture of traditional Japanese milk bread with the thick, buttery appeal of Texas toast. Made using a tangzhong starter for extra moisture and fluffiness, these rolls are enriched with whole milk, heavy cream, butter, and eggs, resulting in light, tender buns perfect for sandwiches or as a side. Finished with a sesame seed garnish and baked to golden perfection, these buns offer a rich flavor and satisfying crumb.

Ingredients

Main Ingredients

  • 3 tbsp All Purpose Flour (for tangzhong)
  • 3 ¼ cups All Purpose Flour (for dough)
  • 1 cup Whole Milk, divided
  • 3 tbsp Heavy Cream
  • 1 packet Instant Yeast (2 ¼ teaspoons)
  • ¼ cup Granulated Cane Sugar
  • 1 ½ teaspoons Fine Salt
  • 2 large Eggs
  • 4 tbsp Softened Butter
  • Sesame Seeds for garnishing

Instructions

  1. Make the Tangzhong: In a saucepan over medium-high heat, combine ½ cup of milk and 3 tablespoons of flour. Stir continuously with a spatula for about 2-3 minutes until a thick paste forms. Remove from heat and allow the tangzhong to cool to room temperature.
  2. Activate the Yeast: Warm the remaining ½ cup milk and heavy cream together until just warm to the touch. Pour this mixture into a stand mixer bowl fitted with the paddle attachment. Add the instant yeast and granulated sugar, give a quick stir, and let the yeast bloom for 5-10 minutes until foamy.
  3. Mix the Dough: Add the cooled tangzhong, eggs, salt, and 3 ¼ cups flour to the stand mixer bowl. Mix on low speed until the ingredients are just incorporated into a rough dough.
  4. Knead and Incorporate Butter: Increase the mixer speed to medium and slowly add the cubed softened butter. Knead the dough for 8-10 minutes, until it is soft, pliable, and smooth. The dough should be stretchy but not sticky.
  5. First Rise: Transfer the dough to a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.
  6. Shape the Buns: Punch down the dough gently and divide it into 8 equal portions. Roll each portion into a ball, then press and roll each ball with the palm on the countertop into a short, thick log shape.
  7. Second Rise: Place the shaped buns into a parchment paper-lined 9×9-inch square baking pan. Cover and let them rest for 30-45 minutes until slightly puffed.
  8. Preheat Oven and Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the buns with beaten egg or milk to create a glossy crust, then sprinkle sesame seeds generously on top for garnish.
  9. Bake: Bake the buns in the preheated oven for 25-30 minutes, rotating the pan halfway through, until the buns are deeply golden brown and cooked through.
  10. Cool and Serve: Remove from the oven and let the buns cool on a wire rack for at least 10 minutes before serving to allow the crumb to set.

Notes

  • Using the tangzhong method ensures a soft, moist crumb and longer-lasting freshness.
  • Make sure the milk and cream are warm but not hot to prevent killing the yeast.
  • Allow enough time for both rises to develop the best flavor and texture.
  • For an even softer crust, brush the buns with melted butter immediately after baking.
  • These buns freeze well; thaw completely before reheating or slicing.

Find it online: https://recipesbyliza.com/texas-toast-milk-bread-buns-recipe/