Ohhhh yes — SUPER SOFT Buns 🍞✨ — pillow-y, tender, slightly sweet, perfect for sandwiches, burgers, or just slathering with butter. Let’s make a no-fail, fluffy, bakery-style batch at home.
Super Soft Buns
Ingredients (makes 8 buns)
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3½ cups all-purpose flour
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2½ tsp instant yeast
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¼ cup sugar
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1 tsp salt
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½ cup whole milk, warm (100–105°F / 37–40°C)
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¼ cup water, warm
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1 large egg
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3 tbsp butter, softened
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Optional topping: 1 egg + 1 tbsp milk (egg wash)
Instructions
1) Make the dough
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In a bowl, combine flour, yeast, sugar, and salt.
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Add warm milk, water, egg, and softened butter. Mix until a soft, slightly sticky dough forms.
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Knead 8–10 minutes by hand (or 5–6 minutes with a stand mixer) until smooth and elastic.
2) First rise
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Place dough in a greased bowl, cover, and let rise 1–1½ hours, until doubled in size.
3) Shape buns
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Punch down dough.
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Divide into 8 equal pieces (~100g each).
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Shape into smooth balls and place on a parchment-lined baking sheet, leaving space to rise.
4) Second rise
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Cover loosely and let rise 30–45 minutes, until puffy.
5) Bake
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Preheat oven to 375°F / 190°C.
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Optional: brush tops with egg wash for shiny buns.
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Bake 15–18 minutes, until golden brown.
6) Cool
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Let buns cool slightly on a wire rack before slicing.
Tips for ultra-soft buns
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Warm milk & water activate yeast without killing it.
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Don’t skimp on kneading — develops gluten for fluffiness.
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Butter in dough keeps buns tender and rich.
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Optional: brush with butter after baking for extra soft, shiny tops.
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Slight sugar adds softness and subtle sweetness — can adjust for savory buns.
If you want, I can give a “pillowy cloud burger buns” version that uses tangzhong (water-roux) for next-level softness — stays fresh for days and is bakery-perfect.