Fluffy Milk Bread Dinner Buns with Roasted Garlic Herb Butter

150 mins
Serves 8
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Directions

  1. 1Combine 3 tablespoons of water and 3 tablespoons of whole milk in a pan and heat it up over medium heat for about 20 seconds.
  2. 2Combine 3 tablespoons of water and 3 tablespoons of whole milk in a pan and heat it up over medium heat for about 20 seconds.
  3. 3Combine 3 tablespoons of water and 3 tablespoons of whole milk in a pan and heat it up over medium heat for about 20 seconds.
  4. 4Add 2 tablespoons of bread flour to the pan and mix until it forms a paste-like consistency, similar to mashed potatoes, which takes about 45 seconds.
  5. 5Add 2 tablespoons of bread flour to the pan and mix until it forms a paste-like consistency, similar to mashed potatoes, which takes about 45 seconds.
  6. 6Add 2 tablespoons of bread flour to the pan and mix until it forms a paste-like consistency, similar to mashed potatoes, which takes about 45 seconds.
  7. 7Transfer the starter paste to a different container and set it aside to cool down.
  8. 8Transfer the starter paste to a different container and set it aside to cool down.
  9. 9Transfer the starter paste to a different container and set it aside to cool down.
  10. 10In a mixing bowl, combine 2.5 cups of bread flour, 2 tablespoons of dry milk powder, 1 teaspoon of garlic powder (optional), 1 teaspoon of salt, 0.25 cup of granulated sugar, 1 tablespoon of yeast, 1 egg, 6 tablespoons of melted butter, and 0.5 cup of whole milk.
  11. 11In a mixing bowl, combine 2.5 cups of bread flour, 2 tablespoons of dry milk powder, 1 teaspoon of garlic powder (optional), 1 teaspoon of salt, 0.25 cup of granulated sugar, 1 tablespoon of yeast, 1 egg, 6 tablespoons of melted butter, and 0.5 cup of whole milk.
  12. 12In a mixing bowl, combine 2.5 cups of bread flour, 2 tablespoons of dry milk powder, 1 teaspoon of garlic powder (optional), 1 teaspoon of salt, 0.25 cup of granulated sugar, 1 tablespoon of yeast, 1 egg, 6 tablespoons of melted butter, and 0.5 cup of whole milk.
  13. 13Mix the ingredients using a stand mixer with a dough hook on a speed between medium and low for 8 minutes, or mix by hand until the dough reaches a soft consistency.
  14. 14Mix the ingredients using a stand mixer with a dough hook on a speed between medium and low for 8 minutes, or mix by hand until the dough reaches a soft consistency.
  15. 15Mix the ingredients using a stand mixer with a dough hook on a speed between medium and low for 8 minutes, or mix by hand until the dough reaches a soft consistency.
  16. 16Place the dough in a bowl, cover it with plastic wrap or a warm towel, and let it sit on the counter for about an hour or until it doubles in size.
  17. 17Place the dough in a bowl, cover it with plastic wrap or a warm towel, and let it sit on the counter for about an hour or until it doubles in size.
  18. 18Place the dough in a bowl, cover it with plastic wrap or a warm towel, and let it sit on the counter for about an hour or until it doubles in size.
  19. 19While the bread is proving, prepare the roasted garlic by cutting off the top part of one garlic bulb.
  20. 20While the bread is proving, prepare the roasted garlic by cutting off the top part of one garlic bulb.
  21. 21While the bread is proving, prepare the roasted garlic by cutting off the top part of one garlic bulb.
  22. 22Place the garlic bulb on a piece of foil, drizzle with olive oil, and sprinkle with a little salt and pepper.
  23. 23Place the garlic bulb on a piece of foil, drizzle with olive oil, and sprinkle with a little salt and pepper.
  24. 24Place the garlic bulb on a piece of foil, drizzle with olive oil, and sprinkle with a little salt and pepper.
  25. 25Wrap the garlic in foil and roast it in the oven at 400 degrees Fahrenheit for about 40 minutes.
  26. 26Wrap the garlic in foil and roast it in the oven at 400 degrees Fahrenheit for about 40 minutes.
  27. 27Wrap the garlic in foil and roast it in the oven at 400 degrees Fahrenheit for about 40 minutes.
  28. 28Prepare the herbs for the butter by stripping a few sprigs of thyme and finely chopping them, then chop some chives.
  29. 29Prepare the herbs for the butter by stripping a few sprigs of thyme and finely chopping them, then chop some chives.
  30. 30Prepare the herbs for the butter by stripping a few sprigs of thyme and finely chopping them, then chop some chives.
  31. 31Once the roasted garlic is done, squeeze the soft garlic cloves into a mixing bowl.
  32. 32Once the roasted garlic is done, squeeze the soft garlic cloves into a mixing bowl.
  33. 33Once the roasted garlic is done, squeeze the soft garlic cloves into a mixing bowl.
  34. 34Add the chopped herbs, one stick of softened butter, and a little black truffle salt to the bowl with the roasted garlic.
  35. 35Add the chopped herbs, one stick of softened butter, and a little black truffle salt to the bowl with the roasted garlic.
  36. 36Add the chopped herbs, one stick of softened butter, and a little black truffle salt to the bowl with the roasted garlic.
  37. 37Mix all the ingredients together until well combined to create the roasted garlic and herb butter.
  38. 38Mix all the ingredients together until well combined to create the roasted garlic and herb butter.
  39. 39Mix all the ingredients together until well combined to create the roasted garlic and herb butter.
  40. 40Once the dough has doubled in size, place it on a flat surface and divide it into 8 equal portions.
  41. 41Once the dough has doubled in size, place it on a flat surface and divide it into 8 equal portions.
  42. 42Once the dough has doubled in size, place it on a flat surface and divide it into 8 equal portions.
  43. 43Form each portion of dough into a perfect bun shape by folding the dough in and pushing up, then using a cupping motion with your hand for about 20 seconds per bun.
  44. 44Form each portion of dough into a perfect bun shape by folding the dough in and pushing up, then using a cupping motion with your hand for about 20 seconds per bun.
  45. 45Form each portion of dough into a perfect bun shape by folding the dough in and pushing up, then using a cupping motion with your hand for about 20 seconds per bun.
  46. 46Arrange the rolled-out buns snugly in a dish.
  47. 47Arrange the rolled-out buns snugly in a dish.
  48. 48Arrange the rolled-out buns snugly in a dish.
  49. 49Cover the buns again and let them prove for another 30 minutes.
  50. 50Cover the buns again and let them prove for another 30 minutes.
  51. 51Cover the buns again and let them prove for another 30 minutes.
  52. 52After the second proving, brush the tops of the buns with an egg wash (one egg yolk beaten up) to give them a golden-brown finish.
  53. 53After the second proving, brush the tops of the buns with an egg wash (one egg yolk beaten up) to give them a golden-brown finish.
  54. 54After the second proving, brush the tops of the buns with an egg wash (one egg yolk beaten up) to give them a golden-brown finish.
  55. 55Bake the buns in the oven at 350 degrees Fahrenheit for about 25 minutes.
  56. 56Bake the buns in the oven at 350 degrees Fahrenheit for about 25 minutes.
  57. 57Bake the buns in the oven at 350 degrees Fahrenheit for about 25 minutes.
  58. 58Once baked, take some of the roasted garlic and herb butter and spread it on top of the warm buns so it melts into them.
  59. 59Once baked, take some of the roasted garlic and herb butter and spread it on top of the warm buns so it melts into them.
  60. 60Once baked, take some of the roasted garlic and herb butter and spread it on top of the warm buns so it melts into them.

Ingredients

  • 3 tablespoons water
  • 3 tablespoons water
  • 3 tablespoons water
  • 3 tablespoons whole milk
  • 3 tablespoons whole milk
  • 3 tablespoons whole milk
  • 2 tablespoons bread flour
  • 2 tablespoons bread flour
  • 2 tablespoons bread flour
  • 2.5 cups bread flour
  • 2.5 cups bread flour
  • 2.5 cups bread flour
  • 2 tablespoons dry milk powder
  • 2 tablespoons dry milk powder
  • 2 tablespoons dry milk powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 tablespoon yeast
  • 1 egg
  • 1 egg
  • 1 egg
  • 6 tablespoons melted butter
  • 6 tablespoons melted butter
  • 6 tablespoons melted butter
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 1 garlic bulb
  • 1 garlic bulb
  • 1 garlic bulb
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 few sprigs fresh thyme
  • 1 few sprigs fresh thyme
  • 1 few sprigs fresh thyme
  • 1 chives
  • 1 chives
  • 1 chives
  • 1 stick softened butter
  • 1 stick softened butter
  • 1 stick softened butter
  • 1 little bit black truffle salt
  • 1 little bit black truffle salt
  • 1 little bit black truffle salt
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk

Equipment

panspatulamixing bowlstand mixerdough hookplastic wrapcutting boardknifefoilovenbrush

Tips

  • If you don't want the buns to be garlic-based, you can omit the garlic powder from the dough.
  • To form perfect buns, fold the dough in and push up at the same time, then use a cupping motion with your hand for about 20 seconds.
  • Place the dough in the warmest part of your house for proving.