Soft Pull-Apart Milk Buns (Bubble Bread)

Yield

• 16–20 rolls
• 9×9-inch (23×23 cm) baking pan

Ingredients

Dough

• 4 cups (500 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 2¼ teaspoons (7 g) instant yeast (1 packet)
• 1 teaspoon salt
• 1 cup (240 ml) warm milk (105–110°F / 40–43°C)
• ¼ cup (60 ml) warm water
• ¼ cup (56 g) unsalted butter, melted
• 2 large eggs, room temperature

For the Pan

• 1 tablespoon butter for greasing
• Parchment paper (optional)

Topping

• Powdered sugar for dusting

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Equipment

• Large mixing bowl
• Stand mixer (optional)
• 9×9-inch baking pan
• Kitchen towel
• Cooling rack

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Instructions

Step 1 – Activate Yeast

Mix:

• Warm milk
• Warm water
• 1 teaspoon sugar
• Yeast

Let stand 5–10 minutes until foamy.

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Step 2 – Mix Dough

Combine:

• Flour
• Remaining sugar
• Salt

Add:

• Eggs
• Melted butter
• Yeast mixture

Mix until a shaggy dough forms.

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Step 3 – Knead

Knead for:

• 8–10 minutes by mixer
• 10–12 minutes by hand

The dough should be:

• Smooth
• Soft
• Slightly tacky

If sticky:
Add flour 1 tablespoon at a time.

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Step 4 – First Rise

Place dough in a lightly oiled bowl.

Cover.

Rise 60–90 minutes until doubled.

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Step 5 – Shape

Punch down dough.

Divide into:

• 16–20 equal balls.

Arrange closely together in prepared pan.

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Step 6 – Second Rise

Cover.

Rise 30–45 minutes.

The balls should touch each other.

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Step 7 – Bake

Bake at:

350°F (175°C)

For:

• 25–30 minutes

The tops should be:

• Golden brown
• Internal temperature about 190°F (88°C)

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Step 8 – Finish

Cool 10 minutes.

Dust generously with powdered sugar.

Serve warm.

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Nutrition (Approximate Per Roll, if making 16)

• Calories: 180
• Protein: 5 g
• Carbohydrates: 28 g
• Sugar: 5 g
• Fat: 5 g
• Saturated Fat: 3 g
• Fiber: 1 g
• Sodium: 170 mg
• Cholesterol: 35 mg

Nutrition is approximate and varies by ingredient brands and serving size.

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Storage

Room temperature:

• 2–3 days in an airtight container.

Refrigerator:

• Up to 5 days.

Freezer:

• Up to 2 months.

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Tips

• Use room-temperature eggs for a softer dough.
• Don’t add too much flour; a slightly sticky dough makes softer buns.
• Cover with foil during the last 10 minutes if the tops brown too quickly.
• Brush with melted butter immediately after baking for an even softer crust.

Q & A

Q: Can I use active dry yeast?
Yes. Activate it in the warm milk and water before mixing.

Q: Can I use bread flour?
Yes. Bread flour gives a slightly chewier texture.

Q: Why didn’t my dough rise?
Common reasons include expired yeast, liquid that was too hot (which can kill the yeast), or a cold room. Aim for liquid around 105–110°F (40–43°C).

Q: Can I make it ahead?
Yes. After shaping the dough balls, cover and refrigerate overnight. Let them come to room temperature and rise for 30–60 minutes before baking.

Q: Can I add a filling?
Yes. Popular fillings include:

• Cream cheese
• Chocolate chips
• Nutella
• Cinnamon sugar
• Fruit jam

Q: Can I make this without eggs?
Yes. Replace each egg with ¼ cup (60 g) plain yogurt or use a commercial egg replacer, though the texture will be slightly different.

Q: Why are my buns dense?
This is often caused by under-kneading, insufficient rising time, or adding too much flour.

Q: How do I reheat them?
Warm in a 300°F (150°C) oven for 5–8 minutes or microwave for 10–15 seconds.