Easiest No-Knead No-Tangzhong Softest Milk Buns/Bread/Dinner

• servings: 9 servings
• active time: 5 minutes
• total time: 3 hours

Ingredients

350 g bread flour (see notes 4)

6 g instant yeast (see notes 1,2,3)

40 g sugar

1/2 tsp salt

200 g milk (dairy or non-dairy) (see notes 5)

1 large egg (about 50 grams without the shell)

45 g butter (melted, or use 40 gr or 3 Tbsp of cooking oil)

1 large egg (beaten)

1 tsp milk

1 Tbsp butter (melted)

Directions

Prepare the dough:

Mix all the dry ingredients in a large mixing bowl and stir to combine

In another mixing bowl, whisk eggs with milk, and melted butter until combined

Pour the wet ingredients into the dry ingredients and use a sturdy spatula (don't use your hands) to stir to mix until you get a mass of dough that is sticky to touch than usual dough. You are on the right track, don't panic. Cover and let the dough rest for 20 minutes

First stretch and fold:

Use your spatula to scoop the edge of the dough over to the center to fold. Do this around all the edge of the dough, about 25-30 times. This motion helps to build the dough's strength so the baked buns will be light and airy. Then cover again and let it rest for another 20 minutes

Second stretch and fold:

Do the same motion again by scooping the edge of the dough over to the center to fold over. This round you may only need about 20-25 folds. You will notice that the dough gets smoother

Lightly oil your palms with a bit of oil and then pick up the dough and give it a few short knead to round up the dough and you will see that the dough is smooth now. Proceed to the first proofing

First Proofing:

Spray the side of the bowl with non-stick cooking spray or you can use a bit of oil to smear the side of the bowl. Cover and let the dough rise in a warm place for about 1-1 1/2 hours or until it doubles in size. It may longer too if the temperature is cooler. I use my oven "bread proof" function. If you don't have this option, turn the light bulb inside your oven and place the dough in there. The light bulb helps to warm the oven up in a controlled environment, or you can turn on your oven to the lowest temperature and then turn it off and open the door a little bit and wait for 15 minutes or so until it's warm and not hot before proofing the dough in there. We don't want to kill the yeast

Shaping:

Line a 9 x 9 inch pan with a parchment paper. Alternatively, you can grease the pan with some oil

After first proofing, the dough should double in size, if not, let it proof a bit longer

Punch the air out and give it a kneading a few times and shape the dough into a dough ball. Divide the dough into 9 or 12 smaller dough balls. Keep them covered and rest for 10 minutes to relax the gluten

Work with one dough at a time. Gently flatten the dough and then pull and tuck the dough from the edge to the center to form a tight dough ball

Place this inside a pan, seam side down. Continue with the rest of the dough

Second proofing:

Cover and let them proof again until it doubles in size, about 40 minutes or longer. If you gently press on the dough, it bounces back gradually and leaves a bit of indentation

Baking:

If you plan to use egg wash, whisk the egg with milk for egg wash

10 minutes before the end of second proofing, preheat your oven to 375 F (190C) for a conventional oven. For a convection oven, reduce baking temperature by 20 F or 15 C. Brush the proofed buns with egg wash and then sprinkle with white sesame seeds if you like OR you can lightly dust the top with some all-purpose flour using a sieve for a more snow-like effect OR just leave them plain and brush with melted butter on top after baking later

Place this on the 3rd rack from the top (or middle of the oven) and bake for the next 20 minutes or until the top are golden brown. Remove from the oven and brush them with some melted butter if you like

Transfer to a cooling rack to let them cool down and serve while they are warm or at room temperature

Storing:

Let the buns cool down completely. If it's not humid where you are, they can be kept at room temperature for about 3 days in an air-tight container

For longer storage, after they cool down completely, wrap them up tightly in a cling wrap, then place in a freezer bag and they can be kept frozen for up to 1 month max

Reheating:

You can thaw them overnight in the fridge or reheat straight from the freezer. Loosely wrap them up in an aluminum foil and reheat in a preheated oven at 350 F (180 C) for 10 minutes or until heated through

Nutrition

• Serving Size: 1 roll
• Calories: 237 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Cholesterol: 58 mg
• Sodium: 199 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 7 g