Texas Toast Milk Bread Buns
Discover the soft, fluffy goodness of Texas Toast Milk Bread Buns, a perfect addition to any meal. These versatile, buttery buns are ideal for sandwiches, burgers, and more, bringing a touch of comfort to your kitchen.
Ingredients you’ll need:
- flour
- whole milk
- heavy cream
- salt
- instant yeast, or active dry yeast
- sugar
- butter
- eggs
- sesame seeds
What does Milk Bread taste like?
Milk bread has a rich, slightly sweet flavor with a soft, pillowy texture. The milk adds a subtle creaminess, making it tender and moist, while the slight sweetness comes from the sugar and butter in the dough. It’s light but satisfying, and the flavor is delicate, perfect for both savory and sweet toppings or fillings.
How to Store Homemade Milk Bread:
To store homemade milk bread and keep it fresh, follow these steps:
- Cool Completely: Let the bread cool down to room temperature before storing it. This helps prevent moisture buildup, which can make it soggy.
- Wrap Well: Once cooled, wrap the bread in a clean kitchen towel or plastic wrap to keep it from drying out. For extra protection, you can also place it in an airtight container or resealable plastic bag.
- Room Temperature Storage: If you plan to eat it within a few days, you can store the wrapped bread at room temperature for up to 3–4 days. Keep it in a cool, dry place, away from direct sunlight or heat.
- Freeze for Longer Storage: For longer storage, slice the bread and wrap individual slices in plastic wrap or foil before placing them in a freezer-safe bag. It can stay fresh in the freezer for up to 1-2 months. Just thaw it at room temperature or toast the slices when ready to eat.
By following these tips, you can maintain the bread’s soft texture and delicious taste!
Cook with me!
Texas Toast Milk Bread Buns
Ingredients
- 3 tbsp. + 3 ¼ cups All Purpose Flour
- 1 cup Whole Milk divided
- 3 tbsp. Heavy Cream
- 1 packet Instant Yeast or 2 ¼ teaspoons
- ¼ cup Granulated Cane Sugar
- 1 ½ tsp. Fine Salt
- 2 large Eggs
- 4 tbsp. Softened Butter
- Sesame Seeds for garnishing
Instructions
- In a saucepan over medium high heat, combine the ½ cup milk and 3 tbsp flour. Mix with a spatula until a paste, about 2-3 minutes. Remove from heat to cool to room temperature. This is the tangzhong.
- Heat up the remaining ½ cup milk and heavy cream until warm to touch. Add to the bowl of a stand mixer fitted with the paddle attachment.
- Add the instant yeast and sugar, give it a quick stir, then let bloom for 5-10 minutes.
- Add the tangzhong, eggs, salt, and remaining 3 ¼ cups flour to the stand mixer bowl. Mix on LOW speed until incorporated.
- Increase speed to Medium to slowly add the cubed butter. Once incorporated, knead for 8-10 minutes, until a soft and pliable dough.
- Transfer to greased bowl, cover, and set aside in a warm environment for 1-2 hours, until doubled in size.
- Divide the dough into 8 equal pieces. Roll out each piece into a ball, then use the palm of your hand against the counter to roll into a short log-shape.
- Place in a parchment paper-lined 9×9” square baking pan. Cover and let rest 30-45 minutes.
- Preheat oven to 350F.
- Brush the rolls with a beaten egg or milk, then garnish with sesame seeds.
- Bake for 25-30 minutes, rotating the pan halfway through baking, until deeply golden on top.
- Let cool at least 10 minutes.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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