# @shehrbanocooks on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DUbH2tuAvKg
- **Gondola URL:** https://gondola.cc/posts/59923084-shehrbanocooks-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/2cc4198b2d.jpg
- **Posted:** 2026-02-06T16:52:39.000+00:00

## Caption

Fluffy Milk Slider Buns 😌

Ingredients

Tangzhong
	•	¼ cup water (60 g)
	•	¼ cup milk (60 g)
	•	3 tablespoons all-purpose flour (24 g)

Dough
	•	All of the tangzhong, cooled
	•	⅜ cup milk, lukewarm (90 g)
	•	2 tablespoons water (30 g)
	•	2½ teaspoons active dry yeast
	•	3½ tablespoons sugar (45 g)
	•	1 large egg
	•	2¾ cups all-purpose flour (350 g)
	•	1 teaspoon salt (6 g)
	•	4 tablespoons unsalted butter, softened

Glaze
	•	1 egg yolk
	•	1 tablespoon milk

⸻

Method
	1.	Make the tangzhong
Whisk water, milk, and flour in a saucepan until smooth.
Cook over medium-low heat, stirring constantly, until thick and glossy.
Cool completely.
	2.	Activate the yeast
Mix milk, water, sugar, and yeast in a bowl.
Rest 5–10 minutes until foamy.
	3.	Make the dough
Add egg and cooled tangzhong to the yeast mixture.
Add flour and salt; mix until a soft dough forms.
	4.	Knead
Knead until the dough begins to smooth, then add butter gradually.
Continue kneading until silky, elastic, and slightly tacky.
	5.	First rise
Cover loosely and let rise until doubled, 45–60 minutes.
	6.	Shape
Divide dough into 8 equal pieces.
Shape into smooth balls and place in a greased 13×7 inch pan.
	7.	Second rise
Cover loosely and let rise until puffy and touching, 30–40 minutes.
	8.	Glaze
Whisk egg yolk and milk.
Brush gently over the tops of the buns.
	9.	Bake
Bake at 350°F / 175°C for 18–20 minutes, until lightly golden and set.
Tent loosely with foil if browning too fast.
	10.	Finish
Brush with melted butter if desired.
Cool slightly, then pull apart and serve.

#bröd #buns #buller #brød #milkbuns

## Stats

- **Views:** 57,190
- **Likes:** 5,350
- **Shares:** 0
- **Comments:** 51

## Tags

buller, milkbuns, buns, bröd, brød

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