Soft Milk Buns Recipe – Easy Homemade Indian-Style Dinner Rolls

Last Updated on 3 months by Neha Deshmukh

Soft Milk Buns Recipe – Easy Homemade Indian-Style Dinner Rolls

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, soft bun fresh from the oven. These milk buns are exactly that – pillowy, slightly sweet, and perfect with a cup of chai. I first made these when I was craving something my nani (grandmother) used to make, and honestly, they’ve become a staple in my house ever since. They’re surprisingly easy to make, and the aroma while they bake is just heavenly!

Why You’ll Love This Recipe

These aren’t just any dinner rolls. They’re soft, subtly sweet, and have that wonderful melt-in-your-mouth texture. They’re perfect for a simple breakfast, a side with your favorite Indian curry, or even a little afternoon treat. Plus, they’re incredibly versatile – you can easily customize them with different flavors (more on that later!). Honestly, once you try these, you’ll ditch the store-bought buns for good.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful milk buns:

• 1 cup warm milk (about 240ml)
• 1 tablespoon sugar
• 1 tablespoon active dry yeast (about 7g)
• 2 cups all-purpose flour (about 250g)
• 1 teaspoon salt
• 3 tablespoons room temperature butter (about 42g)
• Little drizzle of oil

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Yeast Activation: Don’t skip activating the yeast! It’s how you know your yeast is alive and kicking. The warm milk and sugar give it the food it needs to wake up and get bubbly. If it doesn’t froth after 5 minutes, your yeast might be old and you’ll need to start over.
• Flour Power: I use all-purpose flour for this recipe, but you can experiment with bread flour for a chewier texture.
• Butter Temperature: Room temperature butter is key. It needs to be soft enough to cream into the dough, but not melted. Think easily dented with a finger, not greasy.
• A Little Regional Twist: Traditionally, in some Indian households, ghee (clarified butter) is used instead of regular butter. It adds a beautiful nutty flavor! Feel free to substitute about 2 tablespoons of ghee for the butter if you want to try it.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s wake up that yeast. In a small bowl, combine the warm milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes, until it gets nice and frothy.
2. In a large bowl (or the bowl of your stand mixer), combine the flour and salt. Pour in the yeast mixture and start mixing.
3. Now, add the butter, a cube at a time, while kneading. If you’re using a stand mixer, knead with the dough hook for about 6 minutes. If you’re kneading by hand, it’ll take a bit longer – around 8-10 minutes – until the dough is smooth and elastic.
4. Shape the dough into a ball, lightly oil a clean bowl, and place the dough inside, turning to coat. Cover the bowl and let it rise in a warm place for about 2 hours, or even overnight in the fridge for a slower, more flavorful rise.
5. Once the dough has doubled in size, gently punch it down to release the air. Divide the dough into 6 equal portions (about 105g each). Roll each portion into a smooth ball.
6. Place the buns on a parchment-lined baking tray, leaving a little space between each one. Cover them loosely and let them rise again for about 1 hour.
7. Preheat your oven to 375°F (190°C). Brush the tops of the buns with melted butter and sprinkle with sesame seeds, if you like.
8. Bake for 17-20 minutes, or until golden brown. Let them cool completely on a wire rack before slicing. A final brush of melted butter adds a lovely shine!

Expert Tips

• Warm Environment: A warm kitchen is your friend when it comes to rising dough. If your kitchen is cold, try placing the bowl near a warm oven (not in the oven!).
• Don’t Overknead: Overkneading can result in tough buns. Stop when the dough is smooth and elastic.
• Gentle Handling: Be gentle with the dough, especially after it has risen. You don’t want to knock all the air out.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Option: Swap the milk for your favorite plant-based milk (almond, soy, or oat work well) and use vegan butter.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: My friend Priya adds a pinch of cardamom or nutmeg to the dough for a warm, fragrant flavor. It’s delicious!
• Festival Adaptations: During Diwali, my family loves to serve these with a side of shrikhand (sweet yogurt). They’re also wonderful with nihari during Eid.

Serving Suggestions

These milk buns are amazing on their own, but they’re even better with…

• A smear of butter and jam
• A side of your favorite Indian curry
• A cup of hot chai
• A dollop of whipped cream and fresh berries

Storage Instructions

• Room Temperature: Store leftover buns in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the fridge for up to 5 days.
• Freezer: You can freeze these buns! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven or microwave.

FAQs

1. Can I make these buns ahead of time?

Absolutely! You can prepare the dough up to the first rise and store it in the fridge overnight. Just punch it down and continue with the recipe the next day.

2. What is the best way to store leftover milk buns?

An airtight container is your best bet. They tend to dry out quickly, so keeping them sealed is important.

3. Can I freeze these buns?

Yes, you can! They freeze beautifully.

4. What type of flour works best for this recipe?

All-purpose flour works great, but bread flour will give you a chewier texture.

5. My dough didn’t rise properly, what went wrong?

A few things could have happened. Your yeast might be old, the milk might have been too hot (killing the yeast), or the room might have been too cold. Make sure your yeast is fresh, the milk is warm (not hot), and the dough is in a warm place to rise.