{"id":9423,"date":"2025-03-04T13:30:12","date_gmt":"2025-03-04T13:30:12","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=9423"},"modified":"2025-03-04T13:30:12","modified_gmt":"2025-03-04T13:30:12","slug":"classic-french-milk-buns","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=9423","title":{"rendered":"Classic French Milk Buns"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">For the Buns:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 large egg, at room temperature<\/li>\n\n\n\n<li>1 cup (240ml) whole milk<\/li>\n\n\n\n<li>2\u00bc cups (280g) all-purpose flour<\/li>\n\n\n\n<li>2 tablespoons (25g) granulated sugar<\/li>\n\n\n\n<li>\u00bd teaspoon (3g) salt<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Detailed Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Preparing the Dough<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Begin by warming the milk to approximately 110\u00b0F (43\u00b0C). The milk should feel warm to the touch but not hot \u2013 think bath water temperature.<\/li>\n\n\n\n<li>In a large mixing bowl, whisk the egg until well beaten. Add the warm milk and whisk to combine.<\/li>\n\n\n\n<li>Gradually add the flour, sugar, and salt to the wet ingredients. Mix initially with a wooden spoon until a shaggy dough forms.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kneading and First Rise<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Turn the dough onto a lightly floured surface. It will be sticky at first \u2013 this is normal.<\/li>\n\n\n\n<li>Knead the dough for 8-10 minutes. As you knead, the dough will become smoother and more elastic. You\u2019ll know it\u2019s ready when it springs back when lightly pressed.<\/li>\n\n\n\n<li>Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Shaping and Second Rise<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>After the first rise, gently punch down the dough to release air bubbles.<\/li>\n\n\n\n<li>Divide the dough into 8 equal portions. I use a bench scraper for clean cuts.<\/li>\n\n\n\n<li>Shape each portion into a smooth ball by pulling the edges toward the center and pinching to seal.<\/li>\n\n\n\n<li>Place the shaped buns on a parchment-lined baking sheet, leaving about 2 inches of space between each one.<\/li>\n\n\n\n<li>Cover loosely and let rise again for 30-45 minutes, until noticeably puffy.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Baking<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat your oven to 350\u00b0F (175\u00b0C) while the buns are on their second rise.<\/li>\n\n\n\n<li>For a golden crust, brush the tops gently with a little milk.<\/li>\n\n\n\n<li>Bake for 15-18 minutes, or until the buns are lightly golden on top and sound hollow when tapped on the bottom.<\/li>\n\n\n\n<li>Transfer to a wire rack to cool completely.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Nutrition Information<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Per bun (recipe makes 8 buns):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Calories: 180<\/li>\n\n\n\n<li>Protein: 6g<\/li>\n\n\n\n<li>Carbohydrates: 33g<\/li>\n\n\n\n<li>Fat: 3g<\/li>\n\n\n\n<li>Fiber: 1g<\/li>\n\n\n\n<li>Sugar: 3g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Storage Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Best enjoyed fresh on the day they\u2019re made<\/li>\n\n\n\n<li>Store in an airtight container at room temperature for up to 2 days<\/li>\n\n\n\n<li>Can be frozen for up to 1 month \u2013 thaw overnight in the refrigerator<\/li>\n\n\n\n<li>To refresh: warm slightly in a 300\u00b0F (150\u00b0C) oven for 5 minutes<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pro Tips for Success<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Room temperature ingredients are crucial for proper dough development<\/li>\n\n\n\n<li>Don\u2019t add extra flour too quickly \u2013 the dough should be slightly sticky<\/li>\n\n\n\n<li>The longer you knead, the more tender your buns will be<\/li>\n\n\n\n<li>A warm, draft-free spot is ideal for rising \u2013 I use my turned-off oven with just the light on<\/li>\n\n\n\n<li>Don\u2019t rush the rise times \u2013 proper proofing ensures light, fluffy buns<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Serving Suggestions<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">These versatile buns can be:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Split and toasted with butter and jam for breakfast<\/li>\n\n\n\n<li>Used as sandwich rolls for lunch<\/li>\n\n\n\n<li>Served alongside soups or stews<\/li>\n\n\n\n<li>Made into slider buns for small burgers<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Troubleshooting<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If your buns aren\u2019t rising:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Check that your kitchen isn\u2019t too cold<\/li>\n\n\n\n<li>Ensure your milk wasn\u2019t too hot or too cold<\/li>\n\n\n\n<li>Make sure your dough isn\u2019t too dry<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">These simple milk buns prove that you don\u2019t need a long list of ingredients to create something delicious. The key lies in technique and patience, letting the dough develop properly through kneading and rising. With practice, you\u2019ll be able to make these by feel, adjusting the flour or liquid as needed based on your kitchen\u2019s humidity and temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the Buns: Detailed Instructions Preparing the Dough Kneading and First Rise Shaping and Second Rise Baking Nutrition Information Per bun (recipe makes 8 buns): Storage Tips Pro Tips for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":9424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-9423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/9423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9423"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/9423\/revisions"}],"predecessor-version":[{"id":9425,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/9423\/revisions\/9425"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/9424"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}