Wholemeal Milk Buns
Posted in bread/ bun/ roll, Chinese, Featured Articles, Vegetarian, Western
These mini buns are made from a basic sweet dough recipe originated from Vinnie Baking Paradise. This recipe has been very popular among the local food bloggers. It uses sponge dough method which has many similarities with the 17-hour sponge dough method I shared previously.
Sponge dough method has always been my preferred method in bread making as compared to direct method for two simple reasons (if you want to know more about sponge dough method, please refer to my pesto bread post). First, the bread making process for sponge dough method can be done in two separate sessions sometimes overnight. It’s unlike direct method which must be completed within the same day. Secondly, it yields more refined bread with softer texture and better taste.
I have been baking these mini buns with a few variations for the past two weeks. Regardless of which variations, the end results are very satisfactory. The buns still remain soft the next day. My family loves them very much as they are soft and have wonderful buttery taste. The aroma of these buns fills up my entire kitchen when they are freshly out from the oven.
These buns can be eaten either plain or with jam. They can also be turned into sandwiches with filling inside. My favourite way to enjoy is dipping it into my morning coffee. If I cannot finish them all at once, I will freeze them for later consumption.
As the level of difficulty is low, I would recommend it to all beginners in bread making to give it try. Once you have mastered this recipe, you can easily come out with a zillion of creations. This recipe is definitely a keeper. I can’t wait to experiment with other flavours and shapes in my future attempts and shall the outcome with you.
Get the recipe and step by step tutorial for Wholemale Milk Buns at PAGE 2 BELOW.
37 Comments
Leave a comment to food-4tots
These buns look amazing and so uniform! They look perfect!
Wokandspoon: Thank you! They are easy to do, why not give it a try?
Hi, how do I measure out 2gm of yeast? The amount is too small for my digital scale to pick up.
Jaclyn: 1gm is about 1/4 teaspoon and 2gm is about 1/2 teaspoon. What is the smallest reading for your digital scale? You can add a bowl to increase the weight and then add in the yeast. 🙂
They look so perfect! Great to have homemade wholemeal buns 🙂
Tigerfish: Thank you! 😉
Hi, read your blog and notice you are using rowenta oven. May I know do you use the bread proofing menu to proof your bread? Also you using tradition mode at 170 temperature? I been trying to bake bread but no one to ask about the temperature control and my bread turn out to be hard the next morning. Hope you can provide me some tips.
Adeline: I had used Rowenta Gourmet 38L oven before but it didn’t have the bread proofing menu. For this recipe, I proofed my bread with my new Delonghi oven. I just placed the bread inside the oven without having to switch the power on. The problem you faced may be due to several reasons. Please give this recipe a try and see how it turns out. 🙂
Looks so perfect and awesome.. wonderfully prepared.. great job 😀
Hari Chandana: Thank you so much for your lovely compliment! 🙂
The buns look so appetising! Wondering if it will work if I put in some fillings like kaya or red bean?
Lily: Yes, sure. You can create any version you like with this basic sweet dough recipe. 🙂
hi can i use this recipe on breadmaker?
Joanna: I don’t know how to use a breadmaker but I think it is feasible. 🙂
wholemeal milk buns look awesome 🙂 Really mouthring.. thank you so much for sweet sweet compliment:)
Cafe: Glad you like the buns! 🙂
Hi, am I right to assume wholemeal bread flour is the same as wholemeal flour? I have package of Prima Wholemeal flour and would like to try this recipe.
JJmum
JJmum: There are 2 types of wholemeal flour. I used the fine type. Prima Wholemeal is the coarse one, similar to wholewheat flour. You can use either one. 🙂
Hi,
I tried to prepare the overnight dough yesterday but after 16 hours, the dough is still about the same size. Is this correct? Or does that mean that my overnight dough is a failure?
Uyia: I suspect that your yeast is “dead” (ie not active anymore). Can you do a yeast test following this link? – http://www.redstaryeast.com/lessons-yeast-baking/yeast-shelf-life-storage/yeast-freshness-test.
I would like to try this recipe but before I start, could you please clarify whether the yeast in both the starter and main dough needs to be activated with warm water & sugar before combining with the rest of the ingredients?
Thanks!
Petitpoix: As it is an instant yeast, there is no need to activate it with warm water. 🙂
Thank you so much for replying =) I hope my buns turn out good.
I finally tried making these! overall a successful first attempt for a novice baker =)
The dough in the fridge did not really expand that much (i used instand dry yeast). And it took me quite long on the kitchenaid to achieve the membrane stage.
Turned out pretty good but rather dense and small as the dough did not rise alot. The texture was a nice crust on the outside and soft on the inside. But not as spongey or airy as i thought it would be. Any idea how to introduce more air into it?
Petitpoix: Did you mean that you let the dough proof overnight in the fridge? Maybe you can carry out a test to check the freshness of your yeast – http://www.redstaryeast.com/lessons-yeast-baking/yeast-shelf-life-storage/yeast-freshness-test. How long have you kneaded the dough with Kitchenaid?
I tried making the starter dough following your recipe but seems like my dough is quite hard and dry. From the word sponge I assume it should be wet and soft. Does the type of flour make a difference? I notice my whole meal flour is quite coarse.
Loges: Sponge is just a terminology for initial dough. The texture is not necessary wet and soft. Yes, different type of flour needs different amount of water. You can adjust the water when you form the second dough not the initial dough. But be careful when you add water. Add bits by bits. 🙂
Hi, The mixing part of the receipe, can we use hand? or we need to have that mixer?
Michelle Poh: For all the bread recipes, you can always use hand to knead but this may require more strength and time to do so. Plus, some techniques too. 🙂
Thanks for your reply…thinking whether should I invest on another mixer…lol
Michelle Poh: I personally find it a good investment. 🙂
Can the sugar be reduced for this?
Waynice: A little is fine, say 5g. These buns are not sweet. 🙂
hi, you mentioned that you put your initial dough for 2.5 days. Do you mean you put your dough in the fridge?
or else, can I put in the fridge to proof? do i have to proof the first round, shape it and then only put in fridge for 2nd proofing? How do I go about it? Do i have to punch down while it proofs in the fridge?
I love fresh bread in the morning but i dont have enough time to proof and bake it.
LaiChing: If you want to do it on the same day, you can proof it for 4-5 hours at the room temperature. If not, you need to proof it in the fridge for at least 14 hours. There is no need to do any shaping or deflating the air from the dough after the 1st proof. You just have to add the first (initial or starter dough) to the rest of the ingredients as mentioned in step 2. 🙂
Hi hi. I tried making this buns but it does not come out soft like the buns we get in the stores. Wonder what went wrong. Is it possible that the dough is over knead?
Adeline Lee: It is difficult to troubleshoot your problem as I didn’t see the actual process. Every step plays a role in contributing to the success of your bread. Other than kneading, proofing and baking temperature may also be the culprits too.
However, under the normal circumstances, homemade buns will not be as super soft as those sold in the store because there is no bread improver. Your bread texture will be softer if:
a) 100% of the flour is bread flour
b) High in sugar
c) High in fat (more butter)
d) Increase the amount of yeast
e) Longer fermentation