Name: Japanese Milk Buns
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: Japanese
Ingredients: 3 1/2 cups (440g) all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1/4 cup (50g) sugar; 1 tsp salt; 1/2 cup (120ml) whole milk, warm (about 110°F); 1/2 cup (120ml) heavy cream, at room temperature; 1 egg, beaten; 1/4 cup (60g) unsalted butter, softened

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Japanese Milk Buns are incredibly soft, lightly sweet, and fluffy dinner rolls that melt in my mouth with every bite. Whether I enjoy them plain, with a pat of butter, or alongside a comforting bowl of soup, these buns always deliver that pillowy perfection that makes homemade baking worth it.

Japanese Milk Buns

Why You’ll Love This Recipe

I love how these buns turn out so tender and airy thanks to the rich combination of milk, cream, and butter. The dough is easy to work with, and the result is a versatile roll that works well for breakfast, dinner, or even as a snack. They’re perfect to bake ahead and store for later too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 1/2 cups (440g) all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup (50g) sugar
1 tsp salt
1/2 cup (120ml) whole milk, warm (about 110°F)
1/2 cup (120ml) heavy cream, at room temperature
1 egg, beaten
1/4 cup (60g) unsalted butter, softened

Directions

I start by activating the yeast: in a small bowl, I mix the warm milk with sugar and sprinkle the yeast on top. I let it sit for 5–10 minutes until it gets foamy.
In a large bowl, I combine the flour and salt. I add the yeast mixture, heavy cream, egg, and softened butter.
I mix everything together until a dough forms, then knead it by hand or with a stand mixer for about 10 minutes until smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
Once risen, I punch down the dough, divide it into equal portions (usually 12), and shape them into smooth balls.
I arrange the dough balls in a greased baking dish or tray, cover them again, and let them rise for another 30–45 minutes.
Meanwhile, I preheat the oven to 350°F (175°C).
I brush the tops of the buns with milk or an egg wash, then bake them for 20–25 minutes until golden brown.
Once out of the oven, I let them cool slightly before serving.

Servings and timing

This recipe makes about 12 buns. It takes approximately 20 minutes to prepare the ingredients, 90 minutes total rise time, and 20–25 minutes to bake—just under 2.5 hours from start to finish.

Variations

Sometimes I like to add a teaspoon of vanilla extract for a subtle flavor twist, or fill the buns with red bean paste or Nutella for a sweet surprise. For savory versions, a sprinkle of cheese or herbs on top before baking works wonderfully.

Storage/Reheating

I store the cooled buns in an airtight container at room temperature for up to 3 days. To reheat, I pop them in the microwave for 10–15 seconds or warm them in a low oven for a few minutes. They also freeze well—just wrap them individually and thaw as needed.

FAQs

How do I know when the dough is kneaded enough?

I look for a smooth, elastic texture. If the dough stretches without tearing and springs back slightly, it’s ready.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough after the first rise and bake the next day. Just let it come to room temperature before shaping.

Why are my buns not fluffy?

Usually, it’s due to under-kneading or not allowing enough time for the dough to rise. I always ensure both steps are done properly.

Can I use instant yeast instead?

Absolutely. If I use instant yeast, I skip the proofing step and mix it directly into the dry ingredients.

How do I get that perfect golden top?

Brushing the buns with milk or an egg wash before baking gives them a glossy, golden finish.

Conclusion

These Japanese Milk Buns are a must-try if I’m after the softest, fluffiest rolls imaginable. The rich, milky flavor combined with the light texture makes them irresistible every time. Whether I serve them fresh from the oven or reheat them for later, they never fail to satisfy.