My family has high expectations from me. I can not make them go back to store-bought bread.
No matter how little time I have on hand, I have to bake bread.
Don’t get me wrong, I love making and eating homemade bread, but some days, when I’m struggling keeping up with laundry, cleaning, cooking, play dates I wish I could just stop at a local bakery and buy a freshly baked loaf.
These buns were so close to be replaced with store-bought ones.
But I’m glad they are not.
And you should be glad too.
I know you’re probably thinking : did she ran out of regular milk and found a long-time forgotten can of evaporated milk in her pantry?
The answer is no. Since I added evaporated milk to the chickpea flour bread I’ve been meaning to add some to other bread recipes as well.
These buns are a great addition to any dinner dish if you skip the sprinkled sugar on top, but our choice was for breakfast.
They are soft, fluffy, buttery with a nice creamy color crumb and a golden crust.
I know combining eggs, butter and milk makes a great bread, but I’m still a beginner when it comes to baking with evaporated milk.
So far I can’t complain.
The chickpea flour bread was a success and these buns, well, they were gone in no time!
Evaporated milk sweet buns - soft, sweet, buttery with a creamy crumb and a golden crust
Ingredients
- 4 cups (480 grams) bread flour
- 1/4 cup (60 ml) lukewarm water
- 2 tsp dry yeast
- 2 eggs
- 4 tbsp (56 grams) butter (melted and cooled)
- 1/4 cup (50 grams) evaporated cane juice organic sugar (granulated sugar works just as well)
- 1 tsp salt
- 1/2 cup (120 ml) evaporated milk
- 3 tbsp melted butter + 1 tbsp raw sugar (optional)
Instructions
- In a mixing bowl add 1/4 cup flour, 1/4 cup lukewarm milk and 2 tsp yeast. Mix and leave at room temperature until the bubbles appear and has a spongy texture.
- In a small separate bowl mix the eggs with the sugar, 4 tbsp melted butter, salt and evaporated milk.
- Add them to the yeast mixture and with the dough hook on start mixing while slowly adding the rest of the bread flour, 1/2 cup at a time, making sure it's mixed before you add some more.
- When all the flour is added, knead for further 5 minutes on low-to-medium speed.
- If you prefer kneading by hand, knead for 10-15 minutes.
- Place the dough in a greased bowl, cover with plastic foil and leave at room temperature until doubled in size.
- When risen, divide the dough in 12 buns and place them on a baking sheet.
- Cover again and leave for a second rise.
- In the meantime preheat the oven to 400F.
- When the buns are almost doubled in size, brush them with melted butter and sprinkle a little sugar on top. If you want dinner rolls, skip the sprinkled sugar.
- Lower the oven temperature to 375F and bake the buns for 25-30 minutes or until golden brown.
- Enjoy!
Sending love your way,
Roxana
{ 24 comments… read them below or add one }
I’ve never tried evaporated milk in bread!! These rolls look simply scrumptious, though
Hello lovely!! Those look SOOOOOO good, what a great idea to put evaporated milk in them. Total winner of a recipe
I can’t wait to try these beautiful milk buns, Roxana! They look and sound wonderful! Wish I could have one with my coffee right now!
Gorgeous! I want to come live at your house for the bread alone!
sweet milk buns made of evap milk! this is a popular kind of bun in the Philippines, where I grew up! this reminds me of breadsellers on the streets of Manila, selling these buns from their basket lined with burlap cloths – and fresh from the oven! can I have a dozen please?
What gloriously golden buns!! Love!
My family loves bread, love rolls…these looks perfect for breakfast, lunch and dinner. I need to bake more bread!!! Beautiful inspiration, my friend.
Your family is really lucky, I wouldn’t have made mine eat the stuff from the bakery. I’ve never tried evaporated milk in my bread, will have to try it. Hope you have a great holiday weekend.
-Gina-
I’ve never made bread with evaporated milk before either. These buns look amazing, Roxana!
I’ve never baked anything with evaporated milk before! These sweet buns look so light and fluffy, Roxana! I must try these out soon.
I can’t blame your family for not wanting store-bought breads and rolls after seeing all the delicious ones you make. I’ve been thinking I need to start baking homemade bread again. There really is – nothing like it…
Smile. My family and friends have HIGH expectations too! Thank you for sharing with me. And thank you for your kind words and continued support. They mean more to me than I can express! Have a wonderful weekend!
We love that you bake bread too! Beautiful photos Roxana- the sweet buns look so perfectly baked and so delicious, there really is nothing as good as fresh baked bread:-) You are really using some interesting ingredients in your baking, thanks for inspiring me to get a little more creative:-)
I’m so trying this!
I love the creaminess of evaporated milk..so much so..whenever I need some for a recipe..I always drink some! I can only imagine what it lends to your beautiful buns (umm..that sounded weird, didn’t it? lol)! Another masterpiece., Roxana!
Wow I wish I have these buns! So cute and delicious. I have a can of evaporated milk in my pantry and I haven’t made up my mind how I use it. Darn I wish I live next to you so I can pass it to you (in return for some buns! Hehee). Seriously these look so good! I also love the serving tray too…
I can’t wait to give these I try. I’ve got a cabinet full of evaporated milk (never send hubby to the store for sweetened condensed milk again) now I know how to use some of it up! I’ love the idea of a breakfast roll.
Lovely looking bun there Roxana
I could use a batch of these for breakfast or anytime of day!
These are great looking buns, Roxy. I would be very happy with a couple for breakfast with my coffee:)Too bad you don’t live a little closer;)
LOVE the idea of using evaporated milk in these lovelies! I bet they tasted as good as they look!
I absolutely love that last picture! The crusty pieces of bread with a spread of jam make my mouth water.
These buns look fabulous! Love the little bit of sweetness to a yeasty bun. I’ve got to make these!
Thanks Roxana for a good recipe. I make breads and buns at home too. Evaporated milk addition is interesting.. will try. Anything homemade is delicious and worth while.
Howdy! I made these last night and they turned out pretty good. The insides were perfect. I did want to note that I think 25-30 minutes might be too long for these rolls. I took mine out at 25 minutes and they were already getting crispy on the outside. I will make this recipe again but bake them for 20 minutes next time.
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