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Milk Bread Honey Buns

Milk Bread Honey Buns

These honey buns are extra special because the tangzhong makes them super light, fluffy and tender. Tangzhong is a Japanese technique that simply involves cooking a mixture of flour, water and milk to create a paste that is later added to the bread dough.

Milk Bread Honey Buns

Milk Bread Honey Buns Video Tutorial

Scroll down for printable recipe.

Make the Tangzhong: Add flour, water and milk to pan. Heat on medium heat, whisking constantly, until you achieve a thick, smooth paste.

Milk Bread Honey Buns

Add the milk, egg, honey and salt to the Tangzhong. (Tip: whisk the egg with the milk before adding to the Tangzhong.) Blend together the flour and yeast. Add mixture to the mixer bowl and mix on medium-low speed until dough comes together.

Milk Bread Honey Buns

Add softened (not melted!) butter, a small piece at at time, until fully incorporated. Turn mixer to medium speed and knead for 10 -15 minutes (mix times may vary) until dough comes together around the dough hook and is soft, shiny, and slightly tacky.

Milk Bread Honey Buns

Transfer dough to an oiled bowl. Cover and let rise until almost doubled in size. After rising, place covered dough in refrigerator for 30-60 minutes. This will allow for easier shaping.

Milk Bread Honey Buns

Punch down dough, and turn out onto lightly greased counter. Divide dough into 16 equal pieces (about 60 grams each). Shape each piece into a tight round ball and place on parchment-lined baking sheet. Cover with plastic wrap and let rise until doubled and an indent remains after lightly touching dough with finger.

Brush gently with egg wash. Bake for 25-27 minutes at 350˚F.

Milk Bread Honey Buns
Milk Bread Honey Buns

Milk Bread Honey Buns

Milk Bread Honey Buns
These honey buns are perfect for a special occasion, and easy enough for every day. The tangzhong makes these buns super light, fluffy and tender.
Yield 16 buns
8

Reviews

Ingredients

Tangzhong

  • Makes 250 grams
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120g) water

Dough

  • 3 1/2 cups plus 3 tablespoons (444g) all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 cup (120ml) lukewarm whole milk (105˚F)
  • 1 large egg (room temperature)
  • 3 tablespoons (63g) honey (OR 1/3 cup (66 grams) granulated sugar)
  • 1 teaspoon (4g) fine sea salt
  • 4 tablespoons (56g) unsalted butter (softened, not melted)
  • Egg wash: 1 egg plus 1 tablespoon water (whisked together)

Instructions

  • Make the tangzhong: In a saucepan, add the flour, then while whisking, add the water and milk. Whisk constantly over medium-low heat until the mixture thickens into a smooth paste. Mixing time is approximately 3 1/2 minutes. Transfer the mixture to a stand mixer bowl and allow to cool to room temperature.
  • Make the dough: In a mixing bowl, add the flour and Platinum Yeast. Stir to combine.
  • To the lukewarm milk, add the egg, stir, then add it to the Tangzhong. Add the honey and salt; then add the flour-yeast mixture. Mix on medium-low speed with the dough hook until the mixture just comes together and then add the butter, a small piece at a time, until incorporated. Raise the mixer speed to medium.
  • The mixture will be very soft, and shaggy at first, sticking to the bottom and sides of the bowl. Continue mixing until the mixture pulls away from the sides of the bowl and is smooth and shiny, about 10-15 minutes. Transfer the dough to an oiled bowl and turn the dough over to coat the dough in oil.
  • First rise: Cover the bowl with plastic wrap and allow to rise at room temperature until the dough almost doubles in size. (See note below for overnight rise option.) Place the dough in the refrigerator to firm up for shaping, about 1/2 hour. Note: the dough is very soft and slack, but by cooling it in the refrigerator, the butter in the dough seizes and the dough firms enough to shape more easily, much like brioche dough.
  • Shape the rolls: Punch down dough and turn out onto a lightly greased counter. Divide dough into 16 equal pieces. Using the “claw” method, roll each bun into a tight ball. Place on a parchment-lined sheet pan, seam side down, a few inches apart (8 rolls per pan), and cover loosely with plastic wrap.
  • Second rise: Allow buns to rise in a warm area, no warmer than 90˚F, for 40-50 minutes or until about doubled in size and pass the ripe test (an indent remains after lightly touching dough with finger tip).
  • Preheat oven to 350˚F.
  • Bake rolls: Brush with egg wash and bake until golden brown and the internal temperature reads 190˚F, about 25-27 minutes.

Notes

For overnight rise: Place covered unrisen dough in refrigerator overnight, remove from refrigerator and continue with step 6.
 
Recipe by Gesine Prado.

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Soft yeast rolls recipe for warm fluffy buns. Made with instant mashed potato flakes, best served with any dinner comfort food. Watch video tutorial below.

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Gesine Prado is a self-taught baker, teacher and author. Visit G Bakes! for more of her delicious recipes.

Review & Comments

johnbgies | Reply

I must use Gluten free flour; can these recipes be used same with the Gluten free flour? Also do you have a Good recipe for Gluten free bread? I baked 1 time did not seem like it raised well and was very dense when I baked it.

Red Star Yeast | Reply

Hi John – It is not recommended to substitute GF flour for wheat flour in recipes. We have a GF recipe section on our website where you can find all of our GF recipes.
Happy baking!

Nikki | Reply

5 stars
This recipe was so easy and the rolls were perfect!

Audrey | Reply

5 stars
I made this recipe for Christmas and it was perfection! I used half of it for cinnamon rolls and the other half for dinner rolls. Both were lovely, light and delicious. For Christmas I used the overnight rising method and that worked great. I just made them again today for tonight’s dinner and they were ready to be baked in about three hours. That kind of versatility is so helpful and when it’s paired with such a tasty product – well, like I said, perfection!

Claudine | Reply

5 stars
Hi. Can I rise the dough on counter…create cinnamon rolls….then place back in refrigerator overnight for baking in the morning? Merry Christmas!

Red Star Yeast | Reply

Hi Claudine,
Yes, the rolls can rise in the refrigerator overnight.
Merry Christmas & Happy baking!
Carol

Paula ML | Reply

Going to try this FOR SURE.

Maureen | Reply

5 stars
I made these rolls for an early Thanksgiving dinner, using the overnight refrigerator rise. That step made it much easier to find time for shaping and freeing up oven space. I needed to leave the dough out for twice as long the next morning, however, before it rose sufficiently-it must have been quite cold despite the very warm kitchen. The video was really useful in showing the steps and was reassuring about all the details. I followed the instructions closely and didn’t try any substitutions. When baked, the rolls were light, beautifully browned, and the honey sweetness was not overwhelming, but just a tasty hint contrasting nicely with some salted butter spread on them at the dinner table. I’ll be using this recipe again.

Patti | Reply

Can I use buttermilk instead of whole milk? Thanks.

Red Star Yeast | Reply

Hi Patti,
It’s worth a try to use buttermilk. You can also substitute 2% or 1% milk.
Happy baking!
Carol

Jodi | Reply

5 stars
These were amazing!

Joyce Wright | Reply

5 stars
This recipe is the absolute BEST! I will be making these rolls for along time. The video is excellent and the rolls are tender and delicious!

Michelle | Reply

5 stars
Made doughnuts with this recipe today, they are close to Krispy Kreme just like you said! I will look no further for the perfect doughnut recipe. Thank you!

Libby | Reply

What are the steps for making doughnuts using this recipe?

Tim | Reply

Can regular Red Star yeast be used instead of the Platinum.

Red Star Yeast | Reply

Hi Tim,
You can use Red Star Active Dry Yeast or Quick Rise Yeast in this recipe. Substitute 1-for-1. Keep an eye on your dough as rise times may vary.
Happy baking!
Carol

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Virginia Ruggiero | Reply

Im making these beauties right now. The dough was very wet even with measuring the dry ingredients. I’ve added an additional fee tbl of flour. Kneading now and it appears to be helping pull the dough together. ????????

Red Star Yeast | Reply

Hi Virginia,
When you bake bread, we always recommend going by how the dough feels – just like you did! The amount of flour can vary, depending on many factors.
Happy baking!
Carol

George | Reply

This bread is almost what my grandmother would make, she made this while in Hungary, made this at thanksgiving time at wheat harvest time. Then stored the bread in the wheat.

Ron | Reply

Can’t wait to try making these buns tomorrow, it all looks very straight forward. I’ll let you know how they Turn out, wish me luck!

Red Star Yeast | Reply

You’ll love them! Share your results on social media — tag us! @redstaryeast #platinummoments

Carolyn | Reply

Thank you

Cate | Reply

Can you freeze these for later baking like other rolls?

Thanks!

Red Star Yeast | Reply

Hi Cate,
You can freeze the rolls after fully baking – or after par-baking – the rolls. Here’s a link to more info: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/.

Happy baking!
Carol

Jaffer | Reply

5 stars
I really love your honey bun recipe
It is super delicious.
Thanks

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