Sourdough milk buns

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a loaf of bread sitting on top of a wooden cutting board

After a long spell of playing with all inclusions and flavours for my traditional sourdoughs, I thought it was high time to try soft enriched loafs which my little girl favours. What better recipe …

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soft and fluffy sourdough milk bread is the perfect way to start your morning

Ready to whip up a loaf of fluffy, cloud-like bread that's so soft, it'll melt in your mouth? Our Sourdough Milk Bread recipe, also known as sourdough shokupan, is a dream come true for bread lovers. This recipe combines the tangy goodness of sourdough with the creamy richness of milk, resulting in a bread that's simply irresistible. So, let's get baking and indulge in the heavenly goodness of Japanese bread!

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a close up of bread rolls in a pan with the words super soft sourdough dinner rolls

Ultra soft and pillowy dinner rolls, leavened with just sourdough starter. These are enriched with milk, butter, and egg to give them lots of rich flavor and the best soft texture! They're great for holidays, and everyday dinners.Makes 15 rolls.

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a loaf of sourdough milk bread on a cooling rack with the word knead baked above it

This bread is also known as Hokkaido Milk Bread. In Asia the general preference is for a very light, fluffy, pillowy bread, as opposed to the chewy baguettes of France or the sturdier, coarser grain of American sandwich breads.

2.2k
two loaves of bread sitting on top of a cloth next to a bottle of milk

This fluffy sourdough milk bread is made using the tangzhong method to create the softest white bread loaf. A long, slow rise creates a rich, buttery flavor, and a no-knead method is perfect for making this bread completely by hand!

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several rolls are sitting on a purple towel

I used my Sourdough Shokupan (Sweet Stiff Starter + Yudane Method) to rebake these Sourdough Japanese Soft White Buns. With a high percentage of sweet stiff starter, I found that the bread proofs noticeably faster. It helps to help cut down proofing times and make the bread rise faster. The bread texture is quite similar with bread using a Liquid Starter recipe. It is soft, moist, fluffy and slightly chewy. It stays fresh longer than the non yudane method bread.

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