Growing up in France, these tender, pillowy buns were a breakfast staple in my kitchen. Today, I’m sharing a simplified version that maintains the authentic taste while using just three basic ingredients. This recipe proves that sometimes the most humble ingredients can create something truly extraordinary.
Ingredients
For the Buns:
- 1 large egg, at room temperature
- 1 cup (240ml) whole milk
- 2¼ cups (280g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon (3g) salt
Detailed Instructions
Preparing the Dough
- Begin by warming the milk to approximately 110°F (43°C). The milk should feel warm to the touch but not hot – think bath water temperature.
- In a large mixing bowl, whisk the egg until well beaten. Add the warm milk and whisk to combine.
- Gradually add the flour, sugar, and salt to the wet ingredients. Mix initially with a wooden spoon until a shaggy dough forms.
Kneading and First Rise
- Turn the dough onto a lightly floured surface. It will be sticky at first – this is normal.
- Knead the dough for 8-10 minutes. As you knead, the dough will become smoother and more elastic. You’ll know it’s ready when it springs back when lightly pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.
Shaping and Second Rise
- After the first rise, gently punch down the dough to release air bubbles.
- Divide the dough into 8 equal portions. I use a bench scraper for clean cuts.
- Shape each portion into a smooth ball by pulling the edges toward the center and pinching to seal.
- Place the shaped buns on a parchment-lined baking sheet, leaving about 2 inches of space between each one.
- Cover loosely and let rise again for 30-45 minutes, until noticeably puffy.
Baking
- Preheat your oven to 350°F (175°C) while the buns are on their second rise.
- For a golden crust, brush the tops gently with a little milk.
- Bake for 15-18 minutes, or until the buns are lightly golden on top and sound hollow when tapped on the bottom.
- Transfer to a wire rack to cool completely.
Nutrition Information
Per bun (recipe makes 8 buns):
- Calories: 180
- Protein: 6g
- Carbohydrates: 33g
- Fat: 3g
- Fiber: 1g
- Sugar: 3g
Storage Tips
- Best enjoyed fresh on the day they’re made
- Store in an airtight container at room temperature for up to 2 days
- Can be frozen for up to 1 month – thaw overnight in the refrigerator
- To refresh: warm slightly in a 300°F (150°C) oven for 5 minutes
Pro Tips for Success
- Room temperature ingredients are crucial for proper dough development
- Don’t add extra flour too quickly – the dough should be slightly sticky
- The longer you knead, the more tender your buns will be
- A warm, draft-free spot is ideal for rising – I use my turned-off oven with just the light on
- Don’t rush the rise times – proper proofing ensures light, fluffy buns
Serving Suggestions
These versatile buns can be:
- Split and toasted with butter and jam for breakfast
- Used as sandwich rolls for lunch
- Served alongside soups or stews
- Made into slider buns for small burgers
Troubleshooting
If your buns aren’t rising:
- Check that your kitchen isn’t too cold
- Ensure your milk wasn’t too hot or too cold
- Make sure your dough isn’t too dry
These simple milk buns prove that you don’t need a long list of ingredients to create something delicious. The key lies in technique and patience, letting the dough develop properly through kneading and rising. With practice, you’ll be able to make these by feel, adjusting the flour or liquid as needed based on your kitchen’s humidity and temperature.
