Easy Homemade Milk Bread That Will Transform Your Lunch!

Prepare the Bread

1. 1

   In a small saucepan, whisk together 3 tablespoons flour and 1/2 cup whole milk. Cook over medium heat for 1-2 minutes until thick and smooth. Let cool to room temperature.

   1 min
2. 2

   In a large stand mixer bowl, combine 5½ cups bread flour, 2 teaspoons instant yeast, and 2 teaspoons sea salt. Create a well in the center.

3. 3

   Pour in the cooled Tangzhong, 1 cup warm whole milk, 1/4 cup honey, 2 tablespoons heavy cream, and 3 large eggs into the well.

4. 4

   Using the dough hook, mix until most flour is absorbed. Gradually add 5 tablespoons softened unsalted butter, mixing until fully incorporated.

5. 5

   Knead on medium-low speed for 12-15 minutes until soft, smooth, and elastic.

   12 min
6. 6

   Shape the dough into a round ball, place in a greased bowl, cover, and let rise for 1-1½ hours until doubled.

7. 7

   For rolls, divide into 18 pieces, shape into balls, and place in a buttered baking pan. Rise for 30-40 minutes until doubled.

8. 8

   For loaves, punch down dough, divide into 6 pieces, roll into rectangles, fold sides, and place in buttered loaf pans.

9. 9

   Cover loaves and let rise for 40-50 minutes until doubled.

10. 10

    Preheat oven to 350°F. Brush tops with egg wash and bake for 30-35 minutes until golden.

    30 min