Facebook Instagram Twitter Pinterest Youtube PRODUCTS RECIPES BAKING RESOURCES BLOG SEARCH RECIPES > MILK BREAD HONEY BUNS FIND A STORE Milk Bread Honey Buns These honey buns are perfect for a special occasion, and easy enough for every day. The tangzhong makes these buns super light, fluffy and tender. Yield 16 buns PRINT RECIPE PIN RECIPE 8 REVIEWS Ingredients TANGZHONG Makes 250 grams 1/2 cup (60g) all-purpose flour 1/2 cup (120ml) whole milk 1/2 cup (120g) water DOUGH 3 1/2 cups plus 3 tablespoons (444g) all-purpose flour 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast 1/2 cup (120ml) lukewarm whole milk (105˚F) 1 large egg (room temperature) 3 tablespoons (63g) honey (OR 1/3 cup (66 grams) granulated sugar) 1 teaspoon (4g) fine sea salt 4 tablespoons (56g) unsalted butter (softened, not melted) Egg wash: 1 egg plus 1 tablespoon water (whisked together) Instructions Make the tangzhong: In a saucepan, add the flour, then while whisking, add the water and milk. Whisk constantly over medium-low heat until the mixture thickens into a smooth paste. Mixing time is approximately 3 1/2 minutes. Transfer the mixture to a stand mixer bowl and allow to cool to room temperature. Make the dough: In a mixing bowl, add the flour and Platinum Yeast. Stir to combine. To the lukewarm milk, add the egg, stir, then add it to the Tangzhong. Add the honey and salt; then add the flour-yeast mixture. Mix on medium-low speed with the dough hook until the mixture just comes together and then add the butter, a small piece at a time, until incorporated. Raise the mixer speed to medium. The mixture will be very soft, and shaggy at first, sticking to the bottom and sides of the bowl. Continue mixing until the mixture pulls away from the sides of the bowl and is smooth and shiny, about 10-15 minutes. Transfer the dough to an oiled bowl and turn the dough over to coat the dough in oil. First rise: Cover the bowl with plastic wrap and allow to rise at room temperature until the dough almost doubles in size. (See note below for overnight rise option.) Place the dough in the refrigerator to firm up for shaping, about 1/2 hour. Note: the dough is very soft and slack, but by cooling it in the refrigerator, the butter in the dough seizes and the dough firms enough to shape more easily, much like brioche dough. Shape the rolls: Punch down dough and turn out onto a lightly greased counter. Divide dough into 16 equal pieces. Using the “claw” method, roll each bun into a tight ball. Place on a parchment-lined sheet pan, seam side down, a few inches apart (8 rolls per pan), and cover loosely with plastic wrap. Second rise: Allow buns to rise in a warm area, no warmer than 90˚F, for 40-50 minutes or until about doubled in size and pass the ripe test (an indent remains after lightly touching dough with finger tip). Preheat oven to 350˚F. Bake rolls: Brush with egg wash and bake until golden brown and the internal temperature reads 190˚F, about 25-27 minutes. Notes For overnight rise: Place covered unrisen dough in refrigerator overnight, remove from refrigerator and continue with step 6. Recipe by Gesine Prado. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast – BLOG – Get the step-by-step recipe and video tutorial GO TO BLOG — MORE — Milk Bread Recipes CLICK HERE FOR BABKA RECIPE CLICK HERE FOR HONEY BUNNIES RECIPE DINNER ROLLS & BUNS Amish Dinner Rolls Soft yeast rolls recipe for warm fluffy buns. Made with instant mashed potato flakes, best served with any dinner comfort food. Watch video tutorial below. More Dinner Roll Recipes Brown Butter Dinner Rolls Homemade Dinner Rolls Lion House Dinner Rolls Angel Rolls MORE ROLLS & BUNS RECIPES Amish Dinner Rolls ASK A QUESTION WRITE A REVIEW Review & Comments ELIZABETH POLK | 11/15/2021 • Reply How can honey buns be prepared ahead? Would love them for holiday meals, but can’t spend the time on the whole process on the day of the meal. RED STAR YEAST | 11/15/2021 • Reply Hi Elizabeth – You can do the first rise in the refrigerator overnight. See Note at bottom of recipe. Happy baking! L | 6/30/2021 • Reply Сarol, thank you very much for the video-recipe and the tips!!! Sign Up For Our Email List Get recipes, baking tips and more! (Visit our privacy policy for more information.) Email* Submit Social Responsibility Find a Store Contact Us Partner With Us Careers Legal Notices Facebook Instagram Twitter Pinterest Youtube © 2021 Red Star® Yeast All rights reserved. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent. Cookie Settings Accept All 290 SHARES