CTV Recipes
Search Recipes
Home made milk buns with whipped rosemary butter and flakey salt
These rolls are incredibly soft and airy and served with spreadable whipped butter infused with rosemary and flakey salt.
YIELDS
4
TO
6
Ingredients
Milk Buns
- 2 1/4 teaspoons (one packet) yeast
- 1/3 cup condensed milk
- 1/4 cup + 1 tablespoon water
- 1 tablespoon chopped rosemary
- 3/4 cup buttermilk
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons butter + 1/4 cup for brushing
- 3 cup cake flour
Butter
- 1/2 lb unsalted butter
- 1 tablespoon honey
- 1/4 teaspoon nutmeg
- Flakey salt
Directions
Milk Buns
- In a small bowl, heat milk and condensed milk to 110 F. You can do this in the microwave. It should take about 30 seconds. Add the sugar and yeast and allow to activate (about five minutes). It should be bubbly on top and smell like fresh yeast when ready.
- Add the remaining milk bun ingredients in a separate large mixing bowl. Add the yeast and milk mixture and fold together until a dough forms. Cover with plastic wrap and let rest for 10 to 15 minutes. In a stand mixer with the dough hook attachment, add the rested dough and knead for 10 minutes, starting slow and moving speed up gradually. The finished dough should be slightly sticky.
- Place dough into a clean, lightly greased bowl. Cover with plastic wrap and allow the dough to rise in a warm place (about one hour). The dough should double in size.
- Grease a nine x nine-inch baking pan, light punch the air out of the dough and transfer to a lightly oiled work surface. Portion the dough into 12 equal pieces. And roll each portion with your hands to form a ball. Place dough balls in the greased pan, ensuring the balls are touching. Cover with plastic wrap and allow to rest for a second time until doubled in size.
- While resting, pre-heat the oven to 350 degrees F. Once the dough has finished resting, lightly brush it with milk. Bake milk buns for 20 to 25 minutes. The top should be golden, and the inside should be fluffy yet dense. You can always do a toothpick test to ensure the buns are cooked through the centre. Allow bread to cool slightly before serving.
Butter
- Combine butter, honey, nutmeg, and salt in a small bowl. Reserve for serving
Serve
- There are two ways to serve these milk buns. The first is in the dish they were baked in. This will give you the “pull apart” effect, and the second is by portioning out the buns and serving them individually, which is a little more fancy. Always remember an extra sprinkle of flaky salt onto the butter when you serve. Enjoy!
