Milk and Sugar Mini Buns

Why You’ll Love This Recipe

I like how these buns are both simple and special. The dough is light and airy, and the sweet milk-sugar topping makes them stand out from ordinary bread rolls. They’re great for sharing, perfect for potlucks or family gatherings, and I always find myself reaching for more than one.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/4 cup (62.5 g) warm water 110-115 F
2 and 1/4 tsp (7.1 g) active dry yeast
3/4 cup (193.37 g) warm milk
1 large (50 g) egg
1/4 cup (59.97 g) unsalted butter softened
1/4 cup (52.83 g) sugar
1 tsp (6.09 g) salt
3 and 1/4 cups (429.28 g) all-purpose flour plus 1/2 cup extra
1 large egg for the egg wash

For the Milk-Sugar Mixture
1/2 cup (105.67 g) sugar
1/2 cup (67.63 g) milk powder

Directions

I start by dissolving the yeast in warm water and letting it stand for about 5 minutes until foamy.
In a large mixing bowl, I combine the milk, butter, egg, sugar, and salt, then stir in the yeast mixture.
I add 3 cups of flour and mix, gradually adding a little more until the dough forms a ball.
On a floured surface, I knead the dough for 6–10 minutes until smooth and elastic, then place it in a greased bowl, cover, and let it rise for 1 to 1 1/2 hours, until doubled.
After rising, I gently deflate the dough and divide it into 50–55 small portions. I roll them into 1 1/2-inch balls and place them close together in a greased 9×13-inch pan. I cover the pan loosely and let the buns rise for another hour.
Meanwhile, I preheat the oven to 350°F (175°C) and mix the milk powder and sugar.
I brush the risen buns with beaten egg, sprinkle half the milk-sugar mixture over them, and bake for 17–20 minutes, until golden brown.
Once baked, I let them cool slightly, then sprinkle the remaining milk-sugar mixture over the top.

Servings and Timing

This recipe makes about 20 servings. It takes 30 minutes to prep, 2 hours and 30 minutes for rising, and 17–20 minutes to bake, for a total time of about 3 hours and 20 minutes.

Variations

Sometimes I fill the buns with sweetened cream cheese or custard before baking for a surprise inside. I also like adding a touch of vanilla extract or nutmeg to the dough for extra flavor. For a savory twist, I skip the sugar topping and sprinkle grated cheese instead.

Storage/Reheating

I keep the buns in an airtight container at room temperature for up to 3 days. To keep them soft longer, I refrigerate them for up to 5 days. They also freeze well for up to 2 months—when ready, I thaw at room temperature and warm in the oven for a freshly baked feel.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I substitute the same amount and skip the proofing step.

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight after the first rise, then shape and bake the next day.

Can I make these buns smaller or larger?

Yes, I adjust the portion sizes, just keeping in mind that the baking time may change slightly.

Can I use bread flour instead of all-purpose?

Yes, bread flour will make the buns chewier, while all-purpose keeps them softer.

Can I make these without milk powder?

Yes, but the topping won’t have the same rich, milky sweetness.

How do I know when the buns are done baking?

They should be golden brown on top and sound hollow when tapped on the bottom.

Can I use a stand mixer to knead the dough?

Yes, I use a dough hook on medium speed for about 6 minutes.

Can I make these dairy-free?

Yes, I substitute plant-based milk and vegan butter, though the flavor will be slightly different.

Can I add flavor to the topping?

Yes, I sometimes add a little cinnamon or vanilla sugar to the milk-sugar mixture.

What’s the best way to reheat the buns?

I warm them in a 300°F oven for about 5 minutes to refresh their softness.

Conclusion

These milk and sugar mini buns are a sweet, fluffy treat that I love making whenever I want something comforting yet light. The soft dough and milky sugar topping make them addictive, and they’re perfect for sharing with family and friends. Every bite feels like a little piece of comfort.