Here’s a soft, fluffy milk bread dough recipe — perfect for rolls, sandwich loaves, or sweet buns 🥖🥛✨
🥛 Milk Bread Dough (Fluffy & Soft)
Makes: 1 loaf or 12 rolls
Prep: 15 min | Rise: 1–2 hours | Bake: 20–25 min (rolls) / 30–35 min (loaf)
Ingredients
- 3½ cups (440 g) all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 2¼ tsp (1 packet) active dry yeast
- ½ cup (120 ml) warm milk (about 105–110°F / 40–43°C)
- ¼ cup (60 ml) warm water
- ¼ cup (60 g) unsalted butter, softened
- 1 large egg
Optional for brushing:
- 1 egg + 1 tsp milk (egg wash) for shiny crust
Instructions
- Activate yeast
- Mix warm water, 1 tsp sugar, and yeast in a small bowl.
- Let sit 5–10 minutes until foamy.
- Mix dough
- In a large bowl, combine flour, remaining sugar, and salt.
- Add yeast mixture, warm milk, egg, and softened butter.
- Mix until a sticky dough forms.
- Knead
- Knead by hand or in a stand mixer 8–10 minutes until smooth and elastic.
- Dough should be slightly tacky but not overly sticky.
- First rise
- Place dough in a greased bowl, cover with a towel or plastic wrap.
- Let rise 1–1.5 hours until doubled in size.
- Shape
- Punch down dough gently.
- Shape into a loaf or rolls and place in greased pan(s).
- Second rise
- Cover and let rise 30–45 minutes until puffy.
- Bake
- Preheat oven to 350°F (175°C).
- Brush with egg wash if desired.
- Bake:
- Rolls: 20–25 minutes
- Loaf: 30–35 minutes
- Bread is done when golden and sounds hollow when tapped.
- Cool
- Let cool on a wire rack before slicing.
Tips for Perfect Milk Bread
- Use warm milk, not hot — too hot kills yeast
- Knead enough for a smooth elastic dough — that’s what gives fluffiness
- Egg wash gives a shiny golden top, optional for rolls
- For softer crust, brush baked bread with melted butter while warm
Variations
- Sweet milk bread: Add 2 tbsp honey or sugar to dough
- Savory rolls: Mix in cheese or herbs before second rise
- Stuffed buns: Wrap small pieces of dough around chocolate, jam, or cheese
If you want, I can also give you a Japanese-style ultra-fluffy Hokkaido milk bread version with the softest texture possible — it’s basically like a cloud!
Do you want me to do that?
