This Brazilian Milk Buns Recipe will give you the most amazing and perfect milk bread you have ever tried. Just like the ones we get at bakeries here in Brazil.

For a while we had been trying to make milk buns, just like the ones we find in bakeries here in Brazil. But we could never get it right. Until we found this recipe!

📋 Ingredients

What ingredients do you need to make these milk bread recipe?

For these recipe you will need:

all-purpose flour
sugar
powdered milk
yeast
salt
eggs
unsalted butter
milk

🍳 How to make it

Place dough ingredients in the bowl of a stand mixer fitted with a dough-hook attachment. Start with only 4 cups of flour. If after mixing for 2 minutes dough is too sticky, add 1/4 cup of flour at a time.
Mix on medium speed for 10 minutes. Dough should be tacky and not form into a ball (see image bellow).

Brazilian milk bun dough should be soft and tacky. Image showing dough hanging on stand mixer dough hook on the left and fallen inside bowl on right. — This is how the dough must be: soft and tacky.

Grease a bowl with vegetable oil and transfer dough to it. Brush dough with vegetable oil and cover the bowl with plastic wrap.
Let it rest (in a warm place) until it doubles in volume.
Dust a working surface with flour and tip the risen dough on it. Shape it into a log and cut it in 16 pieces of the same size (start by cutting in half, then each half in half again untill you have 16 pieces - this is the easiest way).
Open each piece of dough with a rolling pin to a size of around 7 inches long and 3 inches wide, then roll it onto itself, like you make it with a crescent roll.
Place each rolled bun side by side in a greased baking pan - we use a 15in x 10in (38cm x 25cm) baking pan.
Let them rest until doubled in size (40 minutes to 1 hour).
Preheat oven to 400F (200C).
Beat remaing egg and brush buns with it.
Bake for 20 minutes at 400F (200C)
Remove from oven and place buns on a cooling rack.

🥖 What can I make with these Brazilian Milk Buns?

Here in Brazil it's very common to make a sandwich with butter (or requeijão, a Brazilian cream cheese), ham and cheese - it's very popular for breakfast. And this sandwich frequently turns into a grilled ham and cheese.

Another way to use these buns is making hot dogs - they will be amazing! And of course you can serve them as dinner rolls too!

But the way I like these the most is fresh out of the oven with some salted butter 🤤

Brazilian Milk Buns Recipe - on wire rack

Simply perfect milk buns made at home. Does it get any better than that? And try to hold back from eating them all while still warm 🙂

❄️ How to store and freeze

The best way to store these milk buns is to place them in a plastic bag. At room temperature they will be good for two to three days.

You can freeze them as well. After they have cooled, place them in a plastic bag, seal it and freeze. They will be best if had within a month after freezing.

To defrost, simply let them for about 30 minutes at room temperature, or for 10 minutes in a preheated oven. You can even microwave them for about 30 seconds each in order to defrost and reheat.

📖 Recipe

I think you might also like these Brazilian Cheese Breads/Puffs (Pão de queijo). For more bread recipes click here.

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5 from 1 vote

Brazilian Milk Buns

This Brazilian Milk Buns Recipe will give you the most amazing and perfect milk buns you have ever tried. Just like the ones we get at bakeries here in Brazil.

Course Breakfast, dinner, Snack

Cuisine Brazilian

Keyword bread, milk

Prep Time 2

Cook Time 20

Servings

Calories 206kcal

Ingredients

Dough

4 1/2 cups all-purpose flour
6 tablespoons sugar
6 tablespoons powdered milk
3 1/2 teaspoons yeast
1 1/4 teaspoon salt
1 egg
3 tablespoons unsalted butter
1 1/4 cup milk

Egg wash

1 egg

US Customary - Metric

Instructions

Place dough ingredients in the bowl of a stand mixer fitted with a dough-hook attachment. Start with only 4 cups flour. If after 2 minutes of mixing dough is too sticky, add 1/4 cup of flour at a time.
Mix on medium low speed for 10 minutes. Dough should be tacky and not form a ball.
Grease a bowl with vegetable oil and transfer dough to it. Brush dough with vegetable oil and cover the bowl with plastic wrap.
Let it rest (in a warm place) until it doubles in volume.
Dust a working surface with flour and tip the risen dough on it. Shape it into a log and cut it in 16 pieces of the same size (start by cutting in half, then each half in half again untill you have 16 pieces - this is the easiest way).
Open each piece of dough with a rolling pin to a size of around 7 inches long and 3 inches wide, then roll it onto itself, like you make it with a crescent roll.
Place each rolled bun side by side in a greased baking pan - we used a 15in x 10in (38cm x 25cm) baking pan.
Let them rest until doubled in size (40 minutes to 1 hour).
Preheat oven to 400F (200C).
Beat remaing egg and brush buns with it.
Bake for 20 minutes at 400F (200C).
Remove from oven and place buns on a cooling rack.

Nutrition