Love the way they turned out, next time I will add a bit more salt, but other then that wonderful! Was it instant yeast? I recommend checking these Cinnamon Rolls recipe! Hi Ashish! These will definitely be my go to buns from now on…and also was the first time that I made buns that passed my expectations of what a good bun/roll should be! Hi CC! Thank you so much for your update. Add to flour mixture. In baking, whether bread or pastry, Only the very best butter will do. Not more than a tablespoon or so when rolling it out but I think I just needed to proof a little longer the second time. Big thanks to everyone who filled you up with tips on hand kneading! The fluffiest of all fluffy dinner rolls! Thank you so much for the amazing recipe. The powdered milk adds an extra boost of flavor & helps tenderize the bread, so its preferable to add it but it’s not a must. BEST MILK BREAD EVER!!!! Oof! Reading your readers comments, I think my hand- kneading for 25 mins didn’t work. Thank you for the recipe and detailed instructions! Woooohoooooo! I’m so happy they were such a success for you! Thank so much for this recipe…..well worth the time. Best of luck! And I forgot to mention, I actually hand-kneaded it which was quite a workout but definitely worth every single effort. Cream Bun Cream Horns Asian Desserts Asian Recipes Chinese Desserts Donuts Sweet Buns Almond Cookies Love Food. Please help???? Here’s the proof…Boing boing boing…. First of all your recipes are amazing. I just wanted to check that the dough should be beaten for 15-20 minutes in a stand mixer (I have a Kitchenaid). Hey there! I feel very strongly about using kitchen scales in baking, so seeing how far you’ve went to measure precisely, just tickles my heart. Love it so much, Hi, i found your recepi as i had tried many and it doesnt work for me. Hey! Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. How long can this last out at room temperature and how should it be stored if at room temperature? OMG! Thanks a million. I have tried many recipes for rolls over the years and I have a lot! My mom used to make sandwiches of 3agwa sautéed in butter (gulp) and I used to die over the smell and taste of it. I tried this recepie today. As is, these only came out like little balls about 1.5 inches in diameter, not enough for two people! It was a total success and he loved it so much. Hahahaaaa Can I say awesome girl here!!! You’re right it could be the size of the eggs that caused the stickiness but it could also be other things, like the type of flour you’re using. I did manual kneading and for almost 1 hour and 15 mins. I’ve attached a photo. I don’t have bread flour where I live too, but our all purpose works just fine with this recipe. How long do I have to kneed it with my hands and when do I have to stop? First off, THANK YOU for sharing this heavenly recipe! Can I just do this manually? I just got my first kitchenaid stand mixer, so will try again! Maybe if you can tell me where you live, I could help you figure out where to find it. Hi Nour! That is music to my ears Fernando! Even when I presented them to them, you can tell they know me too well as not a great baker. After the second proofing they look good, but after they baking they didn’t rise more and just weren’t fluffy like pictured. Personally I think your recipe, once I use the right yeast (bangs head on desk) will be better because I love the taste of this bread. Hi Linda:) To be honest I’ve never ever used fresh yeast before so I’m not certain, but I don’t see why it wouldn’t work. A rabbit/cat hybrid doesn’t sound so scary; I’m sure they were tremendously cute. I’m so happy it was such a success for you Egee! These look amazing. So give it at least 20 minutes of kneading before deciding to add extra flour. Awesome! So happy you loved them. Light, fluffy and just plain good - what more could you ask for? May i know how many gram is 1 tbsp of instant yeast? Was your plastic bag airtight like a zipper lock bag? if yes!!! Thank you so much for the recipe! This looks awesome! It looks so perfect on your picture, even though I succeeded on second try, but I’m wondering if it will be much fluffier if I was able to have it thinly stretched like yours. The rolls turned dark quite fast so i covered them with foil. Are you *trying* to make me fat(ter)? It has been a GAME CHANGER for my baking! After the second rise it just looked like a gloopy mess. If you’re so inclined, I’d recommend weighing your ingredients using a kitchen scale if you aren’t already. I might have under-proofed it on the first proofing. The only reason im asking is because if you put them straight on the cookie sheet then how will they hold their shape… This is my first time, so forgive my question Concerning fresh yeast, I’ve never worked with it before, but did a little digging about it since reader, Linda Pereira, had the same question. Thanks for this recipe . When it starts tearing, it will tear in a circular fashion. Ingredients. Hi Tasbih Thanks for posting this recipe. The suggested amount differs from one source to another, but it seems that most agree with 2 teaspoons per 1 cup of all purpose flour. Spray (or grease) an 8 or 9-inch square pan with non-stick cooking spray. Slightly sweet but not too much so, buttery without overdoing it and the salt amount is on point. They were AWESOME!!! I also used the pizza stone and worked out great. This is just a simple mixture of water, milk, and flour cooked together to form a paste. Butter on top of buns is never ever a bad idea Thank you so much for your feedback. And guess what! I’m so happy these rolls hit the spot for you! Yep yep yep! The extra protein in bread flour results in a slightly higher rise, but you’ll get a good rise with all purpose. I wish you could make them too. Hi Tasbih, This recipe is soo good i tried it twice. I did not know what Piroshki is until you mentioned it. I have another recipe for cheese stuffed rolls that I recommend you check out for tips. Quick question, could I prepare them as you do for the zaatar scroll rolls? Please accept my apologies for my embarrassingly late reply. It sounds like it might just work…I would honestly encourage you to experiment with this idea. When the time process of mixing my dough abit sticky coz i make direct double dough. I’m based in Cairo, Egypt but I spend a big chunk of the year in Ontario, Canada, This was simply amazing. I’m thinking to give it a try. Anyways it tasted delicious. I am practicing to see if I can make them the day before thanksgiving and taste still amazing =). I weighed the separated dough on a kitchen scale to make sure they were all about the same, (a little over one ounce each) and spaced them out in the pie plate to rise. I had the exact same bread as your picture! You can try whisking the yeast in the warm milk and leaving it for 10 minutes to foam up. It was just how you described them. flours. I do live in a cold climate so had to put in the oven to get to rise. Stir well until no sugar crystals remain. Scaling all the ingredients. O.M.G seriously the best bread roll recipe! Mix in cream and egg, then add butter a little at a time, kneading until incorporated between additions. Milk Bun is a super soft & fluffy bread variety, prepared with all-purpose flour, milk, yeast, and sugar. In the baking pan, combine the bread flour, cake flour, butter, sugar, non-fat dry I did not add alot of flour, just lightly rub the workbench with flour to facilitate smoothe kneading. I just try this recipe with Taiwan bread flour in Asian supermarket because in Australian supermarkets blank of any flour, I reduced  liquid combined ingredients to 200 g (if I followed this recipe all liquid combined about 290-300g) It was good ,fluffy n soft . Id like to ask can i fill them after baking with cheese or tune or turkey for an example? I Just made a double batch. Thank you so much!! Comments like yours Jan, is what makes my day! Godfather: I don’t either so I just hand knead. http://www.cookscountry.com/recipes/7232-kolaches?extcode=MASKZ00L0&ref=search_results_1, I made it just now. Please let me know how they turn out, Hiii dear tasbih. These look so amazing! I guess it just needs to proof a little longer like you said. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. As soon as you’re able to stretch the dough into a very thin and translucent sheet, then you know it’s well kneaded. Ps…..my love for you has grown so much just from this single recipe hehe. I have tried this dough in so many applications from cinnamon rolls (coming soon!) Set aside. Thank you for the recipe! The crumb looks cottony soft, so I’d assume this dough would work nicely for. Thank you Eline for sharing your photo with us. My pleasure Amy! If you want to go the trouble of making your own Croissants, you need a baker friend who will sell you some of his, because you won’t find it in any shops. If you decide to knead by hand, note that the dough starts out super sticky, so don’t be tempted to add more flour. If you have Instagram, I have a video of the process on my account which could help. Also what type of yeast did you use? Amount is based on available nutrient data. They were still nice but more of a brioche haha, Hi Anh Thank you for trying the recipe. Hi Lindy! So just let it rest and it will soften. It might be due to a little extra flour than went it there. Jazak Allah Khair for such wonderful recipes. I also reduced the proofing time to 45 mins the first time and 15 mins teh second. As fluffy and squishy as they are, they still have enough heft in them to not turn into squat English muffins when you handle them. Do you have any tips? I honestly can’t pick a favorite of the two, but I think that it’s worth considering for the burger buns. Thank you! Ami, Ofcourse Ami! http://chiesadomestica.org/new/buyflomax.html, http://rxbuywithoutprescriptiononline.org, http://www.cookscountry.com/recipes/7232-kolaches?extcode=MASKZ00L0&ref=search_results_1, https://www.kingarthurflour.com/learn/ingredient-weight-chart.html, https://cleobuttera.com/breads-and-rolls/heavenly-crescent-rolls-3-ways/, http://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe#reviews. I agree with them…these would sell out in minutes. Can I add gluten powder to all-purpose floor? I forgot to put the link to FXCuisine website so here’s it is: Next time I am going to use salted butter, but otherwise they are perfect. Information is not currently available for this nutrient. And may I offer a tip in return? Hahahahaaa! I use a kitchen scale to measure my butter, and almost everything else. I doubled the volume, n made 2 AMAZING loaves, really really super soft . So easy and so yummy!!!! But that’s where the similarities ended as these were the best hamburger buns I’ve ever had in my life! I’m so happy to hear that you enjoyed the rolls so much. That’s amazing! And while the 2 other bread recipes that I have on the blog (see here and here) will have a special place in my heart (and tummy), this one wins the 1st place trophy for exceptional texture and ease. If you’re lucky enough to have any leftovers, just pop them in a zipper lock bag and freeze them for later. Just a thought. Alternatively, a warm, turned off oven may be used instead, just be sure that it's not hot, as that could kill the yeast. I’ve even had a few readers who said that it made wonderful hot cross buns, vegetable pockets, mini meat pies, and much more. Apr 12, 2019 - Explore Pabla Escobar's board "Cream bun", followed by 194 people on Pinterest. To make a loaf, after the dough's initial rise, divide it into four equal pieces. That will definitely help. Your instructions are great. Here’s the link: https://cleobuttera.com/breakfast-muffins-and-donuts/nutella-donuts-ponchiks/, Hi tasbih I tried the fluffy soft rolls and the out come was just perfect..though I dint have the milk powder I’m so sorry to hear that your wife is now dealing with gluten sensitivities. Thank you so much for sharing your take on it; sounds wonderful. Knead, dusting with flour as necessary, for 10 minutes or until a smooth elastic dough forms. It’s my 1st time making bread for my bread lover hubby. Thank you so much for taking the time to write that amazing feedback. If using any other kind of yeast, then yes, it must be bloomed in warm liquid before proceeding with the recipe. Hats off for the hand kneading. That’s amazing to hear Phoebe! They were a little dense, but reading through the comments, I’ve realised that I need to activate my yeast with the warm milk instead of putting it in with the dry ingredients. If using anything other than instant, then you’re gonna need to activate it before adding it to the dry ingredients. I really believe this is a great all purpose dough, that works for just about anything. In the bowl of a stand mixer fitted with the … Cover tightly with plastic wrap and allow to rise in a warm place, until almost doubled in volume, 60 to 90 minutes. Thanks for your comment & enjoy your rolls. Lol. Adapted from my Cinnamon Roll recipe Makes 18 Full printable recipe below. Many thanks! The “secret ingredient” to that incomparable texture is a popular Chinese/Japanese technique called ‘Tanzhong.’  I know what you’re thinking…a complicated Asian word, has to come with a complicated robotic, high-tech, labor intensive process. Bake in preheated 375 degrees F oven for 20 minutes or until done. I’m going to try it out, but I hope I won’t get those Popeye arms! hi i was wondering if you use all the tangzhong or just a litle bit? Ami, Awesome!!! this link is to an external site that may or may not meet accessibility guidelines. Yup! I just wanted to write and tell you that I’ve been looking for a fluffy roll for a while and came across your recipe! Thank you!!! Well it’s doable but would definitely be a huge arm workout. However I did find my final dough had bit of cooked dough lumps so next time I’ll try your step of mixing it with the milk and adding to the flour at the beginning. Can’t fault them at all. Thank you for the lovely recipe. If I wanted to prep this the day before and let the dough rise in the fridge would you recommend I let it go through the first or second rise in the fridge? I’m sure it will still turn out delicious and fluffy. . So i made this but rolled a portion as the bread roll in your photos and a portion as my challenge target. I took a picture of it and posted it on my facebook page and guess what? I decided to try it in a loaf form and my first time was a success. I’m so happy you enjoyed the Nutella cookies; they’re my guilty pleasure Thanks to you for giving us your feedback. i love the milk bread and used to buy it , but i like home made food more so i was looking for the recipe for long time but never see one looked the same I tried baking this fluffy milk bun with your recipe. Thank you so much for your amazing tips! Ever. Hi Tasbih, Just made these and they turned out perfect Hahahaaa A double batch is THE way to go Paul! Your rolls look so pillowing and fluffy. If yeast doesn't foam up, your yeast is either dead or the milk is too hot, which means you have to start over. Next time will try and knead with KA as someone else mentioned. I don’t want to appear difficult but, liquids are usually measured in milliliters. Actually I was surprised as you are about the weight measurements of liquids. Also I wasn’t able to find Milk Powder in the shops but did find Coconut Cream Powder… Do you think it could work as a substitute? I will let you know how the next batch goes. Next time I’ll add a bit more sugar. Just a remanding, there is a sister bun of this milk yolk bun … He no longer had the recipe and could not remember the portions but the secret seems to be the kneading…he did his with a rubber spatula. Your knowledge about the baking world is unbelievable; I’ve never seen anything like it. That’s definitely not how its supposed to turn out. The second thing is like you said is the kneading by hand. The fridge is not recommended because it ruins the texture of baked goods. Hopefully you’ll nail it the next time. Alternatively, the bread can be baked 5 days ahead; store tightly wrapped at room temperature, then rewarm before serving. *) yep, pural, since I invested in not only a normal digital kitchen scale, but also in a digital gold scale. But if your dough keeps sticking to the counter as you roll them, then add a little flour as needed. It’s my son’s birthday next week and guess what he requested for his birthday “cake?” This! Will report! I’ve never thought of it, but now it’s all I could think about I must admit that I’m really unsure, but my guts tell me that it makes all the sense in the world & it should turn out awesome! And yours did work but why the crust is so hard? Bread flour is not available where I live, so I used all-purpose flour instead with great results. Im terribly sorry to hear that. Now I wont be frustrated anymore, Thank youuu!!! Hi Ellie I wouldn’t recommend doing that because they’re quite different. That’s so incredible to hear! Cheers, This was my first time to bake these super soft rolls and I totally enjoyed it. I adapted this recipe from King Arthur Flour’s website & they have a feature that converts volume measurements to weight. After placing them on a cookie sheet with parchment paper, I flattened them out with about an inch of space in between each bun. Rhubarb-strawberry milk bun pudding recipe - For milk bun dough, pulse flour, sugar, yeast and a pinch of salt in an electric mixer fitted with a dough hook to combine. Divide dough into 12 equal pieces; shape into balls. Also my yeast was dried yeast so i activated it before adding to flour. I’ll add the recipe for the honey butter for you, just in case you wanna go all the way! Thx in advance. I’m addicted to your recipes. Oh my gosh! But it came out picture perfect and tastes incredible! On the plus side, they were edible, the texture was pretty good and the smell was amazing. EVER. I’m so happy to hear that! Commercial replication or media consumption are only allowed with a written consent and agreement with Cleobuttera owners. They are AMAZING! I think it should work just fine, but I wish I can confirm that & give you further guidance but I’ve never used a bread machine, so I’m unfamiliar with the process. Thank You again!!! Thank you for getting back to me! I made them into hot cross buns and they turned out great. Hope you love them! I think it’s the most precise way to get perfect measurements, which leads to better overall results. 10g dried yeast = 30g fresh yeast. Raspberry Rose Choux Bun Recipe. Woooohooooooo! I used active dry yeast, Fleischmann brand. Thoughts? I’ve been looking for a recipe to make kolaches with. The recipe says 14 grams, but if you use 15…no biggie The governor?! Thanks for the recipe! I’m probably just being pedantic. Instant yeast is designed to be thrown in with the dry ingredients and does not need to be activated beforehand. Thanks alot for the detailed receipeThe texture was fluffy and soft. And I will make this bread over and over again! Thanks for sharing your inspiration. So since 1 tablespoon of instant dry yeast is 9 1/2g, that means that you’ll need 28 1/2 g of fresh yeast. Good luck and Happy Almost Thanksgiving. Ooooohhh I’m so sorry. Followed recipe to the T (used the scale to measure). This will need a bit of experimentation. Happy baking! Keep up the great work. You’ll want to find a flour that has 12-14% protein. Hi Karen! Percent Daily Values are based on a 2,000 calorie diet. Ok now let’s troubleshoot! So happy to know that the recipe worked just as nicely in loaf form . Allrecipes is part of the Meredith Food Group. I’m unfortunately very familiar with it lol! but i divided it to 18 pieces instead of 9 , and knead it for about 30 mins by hand I completely misunderstood your question lol I thought you were asking if you could make the recipe without a machine. Thank you for the reply. Your recipe is ammmaaaazing! Enjoy the upcoming batch . If you love those bakery style milk buns with cream then this recipe is for you! It was perfect! This recipe was simple, easy and turned out ABSOLUTELY DELICIOUS! How can I make these into something similar to King’s Hawaiian rolls? Please let me know how it turns out if you try it yourself. Do you think they could be made without a mixer? I have had the worst experience making bread and was a little afraid to try any more recipes but these came out so fluffy , I shocked myself. I’m terribly sorry for replying so embarrassingly late to your comment; for some reason, I totally missed it. I love the way you respond to all comments! Put the ice cream mixture in the refrigerator (about 20-30 minutes) to cool it down. All you need are the spices, dried fruits & glaze to transform them into hot cross buns. They dont taste yeasty but I can tell they aren’t how you described them. Next, I brushed the tops with melted butter before putting them in the oven. I, too, was confused about the conversion, Hi Sig! Your call though. function get_style () { return "none"; } function end_ () { document.getElementById('item-text-post').style.display = get_style(); } These turned out really good! it turned out awesome :3 my mother in law loved it too They definitely know better than I do regarding this recipe. Unfortunately, I have not tried gluten free substitutes, so I sadly can’t help in that regard. Your detailed instructions were spot on and I will never cook rolls another way. I’ll be using this one again. Hey Tasbih, can I substitute milk powder with full cream milk? These buns took it to another level and everyone agreed that they will never taste a burger the same way if they don’t have these buns. omg these were mile high fluffy scrumptious rolls,and the honey butter was awesome,thanks so much! Butter bun or cream bun as name suggest is cream or butter filled buns. Gently press one of the pieces and, with the help of a roller, flatten slightly to form a disc. I think the brown flour needs more liquids than the white flour. Using lightly oiled hands, shape the dough into a ball, and transfer to a lightly greased large bowl. Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. I am very impressed and will use this recipe as well as incorpating the “starter” to my other sweet roll recipe (assuming I can-not sure if I’ll have to mix the other dough as long as this one as well???) So wonderful to hear that they turned out so great! That way they’ll rise into burger bun shapes instead of rounds. STEP 1 Place milk and 4 tablespoons butter in 2-cup glass measuring cup. , Yum I love that sweet squishiness of King’s Hawaiian rolls. Thank you for your recipe. That should should do the trick! Bread flour is the best choice for this recipe because it’s high in gluten so it will give the dough a better structure. Does it matter? Add butter, starch, sugar, and milk. Place flour and sugar into a bowl and mix. Instant or something else? It will look very sticky and wet at first and you’ll start doubting the you did something wrong. I’m just asking because when I started to mix the dough in my stand mixer, the dough ball wouldn’t form so I had to add more flour and when I started to shape the rolls, the dough felt very oily in my hands. Thank you much for directing me to your friend’s website…I can’t wait to explore it! For how long should they be kept in the freezer. Usually I make a few changes here and there. THE. hi! Thank you so much for posting this recipe! They look great and you shouldn’t worry about your photos. Would you know if I can use fresh yeast? Good luck, and please let me know how it goes. Also, what type of yeast did you use? Those little buns are also named as Lai Wong Bao. LOVED THIS RECIPE!! Only question I have is do I have to use milk powder as this is something we definitely never have in our home? Good luck the next time you make them:), I wanted to add to my earlier post that I followed the recipe, weighed everything, didn’t use extra bread flour, and my rolls tuned out like Kenny Loo. Mix it up with a spoon and then hand knead. Always love hearing that . You’re doing it right! I’ll still make the others too. Then spread some thick jam or fresh feta+salt+egg white mix and roll them from end to middle. Burger. I developed this recipe because it’s hard to go out during this pandemic, and I really felt like some sweet cream-ppang. I’m terribly sorry for replying so late, as for some reason I missed your comment. so versatile that they can be enjoyed both as sweet or savoury buns; DELICIOUS! And i must say it turns out amazing! While it was, then it should keep well for 3 months Esther: ), lost! Right call…you just need to give them a try ; so fun to make this bread... At one closest post that i did not even use bread flour and they are very.! 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