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Whole Wheat Milk Buns

Priyanjali Joardar
30 minutes
Prep Time
25 minutes
Cook Time
8 People
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ABOUT Whole Wheat Milk Buns RECIPE

Traditional milk bread made healthy with wheat flour by the Japanese method Tangzhong.

Recipe Tags

  • Non-veg
  • Medium
  • Kids Birthday
  • Japanese
  • Baking
  • Breakfast and Brunch

Ingredients Serving: 8

  1. Tangzhong Method:
  2. Water 4 tablespoon
  3. Milk 4 tablespoon
  4. Wheat flour 2 tablespoon
  5. For the Dough
  6. Whole wheat flour 2 and 1/2 cups
  7. Sugar 1/4 cup
  8. Milk powder 1/4 cup
  9. Salt 2 teaspoon
  10. Instant yeast 1 teaspoon
  11. Milk 3/4 cup approximately
  12. Egg 1
  13. Butter 2 tablespoon
  14. Olive oil 2 tablespoon


  1. Tangzhong preparations- Mix water, milk and wheat flour till no lumps remain.
  2. Place it in a sauce pan over medium, stir constantly till it thickens and whisk line leaves the bottom of the pan.
  3. Transfer the Tangzhong to a small bowl and allow it to cool down.
  4. Dough preparation- take the Tangzhong along with all the ingredients mentioned under dough preparation except the butter and oil in a bowl. Combine them well and form a rough dough.
  5. Transfer it to a smooth surface and knead for about 10-12 minutes by the standard stretch and pull method. Knead till the dough bounces back.
  6. Add the butter and oil, knead for another 5 minutes. Keep the dough in an oiled bowl, cling wrap and allow it to proof.
  7. Deflate the dough, knead for a minute. Divide it into 8 equal portions and shape them into a ball.
  8. Place them on a greased baking dish, leaving a little space in between. Keep in a warm place covered with a wet cloth for the second rise.
  9. Brush with milk or egg wash and bake in a preheated oven at 180 degrees C for 25-30 minutes.
  10. Rub butter on the hot buns once out of the oven. Serve after 10 minutes.

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Amrisha Vohra
Amrisha Vohra   Jul-10-2017


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