Milk Buns are one of my favorite types of bread. It is light, soft and melts in your mouth. It has a slight sweet taste to it but it is a perfect balance of sweet and savoury.
This Milk Bun recipe uses the Tangzhong method, a cooked gelatinous mixture that replaces a portion of the flour in the recipe. Using this method results in a softer bread that stay fresh longer as well.
These Milk Buns are great for pretty much everything considering it is not too savoury or too sweet. You can have it as a dessert with some condensed milk, or some jam or Nutella, but you can also have it with butter, cream cheese or level it up a little and make some garlic bread or even use it as slider buns! The possibilities are endless.