An incredibly soft and fluffy milk bread that is so versatile for pairing with your favorite spreads. Tear each section apart and you will see the bread fiber pulling beautifully. Most importantly, you will find that the bread stays soft for days.
- 260 g (2 cups) bread flour or high protein flour
- 36 g (3 tbsp) granulated sugar
- 3 g (½ tsp) table salt
- 3 g (1 tsp) instant yeast
- 30 g (1½ tbsp) sweetened condensed milk
- 180 g (¾ cup) lukewarm milk
- 20 g (1½ tbsp) unsalted butter, room temperature
- 1 egg for egg wash (optional)
- Combine flour, sugar, salt, and yeast in a bowl. Add both types of milk. Mix until it becomes a dough.
- Transfer the dough onto a lightly floured work surface. Flour the dough and your hand, then knead for 2 minutes.
- Wrap the softened butter with the dough and knead until it is fully incorporated. It will be messy at first but as long as we keep kneading, the dough will become less greasy and easier to handle. Knead until it becomes smooth, elastic, and not sticky (10-15 minutes).
- Shape into a dough ball. Grease it with some vegetable oil in a large bowl. Cover the bowl with a damp cloth or plastic wrap. Let it rest in a warm area until doubled in size (about 1 hour).
- Punch down the dough and divide it evenly into 10 pieces. Shape each piece into a ball. Cover again and let them rest for 15 minutes.
- Using a rolling pin, flatten each into a rectangular shape (about 15 cm / 6-inches long). Roll it into a log and pinch the seam to fully seal.
- Place it on a lined baking sheet with the seam side facing down. Repeat with the remaining pieces. Arrange them next to each other but leave a small gap in between. Cover and proof for 40 minutes or until they grow 1.5x bigger.
- Whisk 1 whole egg with 1 tablespoon of water. Brush it onto the bun. Bake in a preheated oven at 325°F (160°C) for 20 minutes or until golden brown. Let cool completely on a wire rack.