Description
These Fluffy Chocolate Chip Milk Buns are soft, slightly sweet bread rolls loaded with melty dark chocolate chips. Made using the Japanese Tangzhong method for extra softness and fluffiness, these buns have a tender crumb and a glossy, golden-brown finish. Perfect for breakfast, snacks, or dessert, they’re easy to make at home with simple ingredients and produce 9 delicious servings.
Ingredients
Scale
Tangzhong
- 3 tbsp + 1 tsp water
- 3 tbsp milk
- 2 tbsp bread flour, sifted
Dough
- 2 ¾ cups bread flour
- ¼ cup + 2 tbsp granulated sugar
- 1 large egg, room temperature
- ¾ tsp salt
- 1 ½ tsp instant dry yeast
- ¼ cup unsalted butter, melted
- ½ cup + 3 tbsp milk, room temperature
- ¾ to 1 cup dark chocolate chips
For brushing
- 2 tbsp milk
Instructions
- Prepare the Tangzhong: In a small saucepan over low heat, whisk together the water, milk, and sifted bread flour. Stir continuously until the mixture thickens into a smooth paste, about 2 minutes. Remove from heat, cover, and let cool to room temperature.
- Make the Dough: In a large bowl, combine the bread flour, granulated sugar, and salt. Add the instant dry yeast and mix well. Stir in the melted unsalted butter, room temperature milk, cooled Tangzhong mixture, and the room temperature egg until a shaggy dough forms.
- Knead the Dough: Knead the dough either by hand or using a stand mixer fitted with a dough hook for 6 to 7 minutes until the dough is smooth and elastic. If the dough is sticky, gradually add up to 2 tablespoons (20g) more bread flour to reach the right consistency.
- First Rise: Place the dough into a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 50 minutes or until doubled in size.
- Incorporate Chocolate Chips: Once the dough has risen, gently punch it down to release air. Knead in the dark chocolate chips evenly throughout the dough.
- Shape the Buns: Divide the chocolate chip dough into 9 equal portions. Roll each portion into a smooth ball. Arrange the buns with some space between each in a greased 9×9-inch (23×23 cm) baking pan.
- Second Rise: Cover the arranged buns and proof them for another 25 to 30 minutes, allowing them to puff up slightly.
- Bake: Preheat your oven to 350°F (180°C). Before baking, brush the tops of the buns with 2 tablespoons of milk. Bake the buns in the preheated oven for 19 to 23 minutes, or until they turn a beautiful golden brown.
- Finish: Remove the buns from the oven and while still warm, brush them again with milk to achieve a soft, glossy finish. Let the buns cool slightly before serving to enjoy their maximum fluffiness and flavor.
Notes
- Using the Tangzhong method ensures the buns will stay soft for days due to the gelatinization of flour and liquid in the starter.
- If your kitchen is cold, extend rising times slightly or find a warm spot to proof the dough for best results.
- You can substitute dark chocolate chips with milk or white chocolate chips if preferred.
- Ensure all ingredients are at room temperature to help yeast activate properly and improve dough texture.
- For a vegan alternative, replace milk with plant-based milk, butter with vegan butter, and use a flax egg or equivalent egg replacer.
