This cotton-soft honey milk bread is tender, lightly sweet, and wonderfully fluffy. Made with simple pantry ingredients, it delivers bakery-style pull-apart buns that stay soft for days and fill your kitchen with a comforting, milky aroma.
Why You’ll Love This Recipe
• Incredibly soft and fluffy texture
• Light natural sweetness from honey
• Simple ingredients and easy steps
• Perfect for breakfast, snacks, or alongside meals
• Beginner-friendly with reliable results
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Water – 1/2 cup (125 ml), lukewarm
Instant yeast – 1 teaspoon (3 g)
Egg – 1 large, room temperature
Milk powder – 1/3 cup (40 g)
Honey – 2 tablespoons (42 g)
All-purpose flour or bread flour – 2 1/2 cups (312 g)
Salt – 1/2 teaspoon (3 g)
Unsalted butter – 3 tablespoons (45 g), softened
Egg wash:
Egg – 1 large
Milk – 2 tablespoons
Directions
In a large mixing bowl, combine the water, instant yeast, egg, milk powder, and honey. Stir until well blended.
Add the flour and salt. Mix until a shaggy dough forms.
Add the softened butter and continue mixing until the butter is fully absorbed into the dough.
Transfer the dough to a lightly floured surface. Knead using a slap-and-fold or traditional kneading method until the dough becomes smooth, elastic, and slightly tacky, about 8–10 minutes.
Place the dough into a lightly oiled bowl, turning once to coat. Cover and let rise for 40–60 minutes, or until doubled in size.
Gently punch down the dough to release air. Divide into 9 equal portions and shape each into a smooth ball.
Arrange the dough balls in a lined 9×9-inch baking pan. Cover and let rise for about 25 minutes, or until puffy and nearly doubled.
Preheat the oven to 170°C / 340°F for convection or 180°C / 350°F for conventional baking.
Beat the egg and milk together, then gently brush over the proofed buns.
Bake for 18–20 minutes, or until lightly golden on top.
Remove from the oven and brush with melted butter for a softer crust. Cool slightly, then serve warm.
Servings and timing
Servings: 9 buns
Prep time: 25 minutes
Rising time: 65–85 minutes
Baking time: 18–20 minutes
Total time: approximately 2 hours
Variations
• Replace honey with the same amount of sugar for a less floral sweetness
• Add 1/2 teaspoon vanilla extract for extra aroma
• Sprinkle sesame seeds or rolled oats on top before baking
• Shape into a loaf instead of buns and bake slightly longer
Storage/Reheating
Store cooled bread in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the buns for up to 1 month.
Reheat in a warm oven at 160°C / 320°F for 5–7 minutes or microwave briefly until soft.
FAQs
Can I use fresh milk instead of milk powder?
Yes, but the texture may be slightly less rich. Milk powder adds extra softness and flavor.
Is bread flour better than all-purpose flour?
Bread flour gives a slightly chewier texture, while all-purpose flour makes the buns extra tender. Both work well.
Can I knead this dough by hand?
Yes, hand kneading works perfectly. Just knead until the dough is smooth and elastic.
Why is my dough sticky?
This dough is meant to be slightly soft. Avoid adding too much flour during kneading.
Can I make this dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 12 hours, then shape and bake.
How do I know when the bread is done baking?
The tops should be light golden, and the bread should sound hollow when tapped lightly.
Can I reduce the honey?
Yes, but reducing honey will slightly affect softness and browning.
What pan size works best?
A 9×9-inch pan is ideal to create pull-apart buns with soft sides.
Can I make smaller buns?
Yes, divide into more portions and reduce baking time slightly.
Why brush butter after baking?
Brushing with butter keeps the crust soft and enhances flavor.
Conclusion
This honey milk bread is a simple yet deeply satisfying bake that delivers softness, flavor, and comfort in every bite. Whether enjoyed fresh from the oven or gently reheated the next day, these fluffy buns are sure to become a favorite in your home baking routine.
This cotton-soft honey milk bread features ultra-fluffy, lightly sweet buns made with simple ingredients. Baked until golden and brushed with butter, these pull-apart rolls are perfect for breakfast, snacks, or as a side with meals.
Author:Sophia
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:2 hours
Yield:9 buns
Category:Bread
Method:Baking
Cuisine:Asian
Diet:Vegetarian
Ingredients
1/2 cup (125 ml) lukewarm water
1 teaspoon (3 g) instant yeast
1 large egg, room temperature
1/3 cup (40 g) milk powder
2 tablespoons (42 g) honey
2 1/2 cups (312 g) all-purpose flour or bread flour
1/2 teaspoon (3 g) salt
3 tablespoons (45 g) unsalted butter, softened
For the egg wash:
1 large egg
2 tablespoons milk
Instructions
In a large bowl, combine lukewarm water, instant yeast, egg, milk powder, and honey. Stir to blend.
Add flour and salt. Mix until a shaggy dough forms.
Add softened butter and mix until incorporated.
Transfer dough to a floured surface and knead until smooth and elastic, about 8–10 minutes.
Place in a lightly oiled bowl, cover, and let rise 40–60 minutes until doubled.
Punch down dough and divide into 9 equal portions. Shape each into a ball.
Place balls in a lined 9×9-inch baking pan. Cover and let rise for 25 minutes.
Preheat oven to 170°C (340°F) convection or 180°C (350°F) conventional.
Whisk egg and milk for the egg wash, then brush over buns.
Bake 18–20 minutes until tops are golden.
Brush with melted butter after baking. Cool slightly before serving.
Notes
Use bread flour for a chewier texture; all-purpose flour yields softer buns.
Milk powder enhances richness but fresh milk can be used with slight texture variation.
For added flavor, mix in vanilla extract or top with seeds or oats.
