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Japanese Milk Buns


Ultra soft, light and fluffy, these Japanese milk buns are the best! They stay fresh for days and taste amazing. Baked with a tangzhong roux so your bread buns stay fresh way longer than regular buns. Serve as a dinner roll, hamburger bun or breakfast bread.


For the tangzhong
2 tbsp bread flour (approx 25g)
6 tbsp water
For the bread
300-gram bread flour (approx 2 cups plus 2 tbsp)
120 ml milk (1/2 cup)
30 g unsalted butter (2tbsp), melted
2 teaspoon instant yeast (1 sachet)
1 egg
2 tablespoon sugar (approx 34g)
1 teaspoon salt



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