A versatile milk bread recipe that can be turned into three different kinds of mini buns: Sausage bun, Corn + Tuna Mayo, and Plain. Perfect for any occasion, these buns are soft and delicious.
1: Mix all poolish ingredients and let it ferment for 3-4 hours at 80F.
2: Using a stand mixer with a dough hook, add in all the bread ingredients + poolish, except for the butter. Mix at medium speed for about 5 minutes until a rough dough forms.
3: Add in softened butter and knead for about 20 minutes until the dough stretches well and passes the window pane test.
4: Cover and let it rise to double in size (about 1 hour in a warm area - 80F).
5: Once risen, punch the dough to release air. Divide the dough into 12 equal parts for mini buns.
6: Roll, fill, and shape the dough. Place them on a baking sheet about 2 inches apart.
7: Cover and let it rise until about double in size (approx. 1 hour).
8: Brush the top of each bun with egg wash.
9: Preheat the oven to 360F and bake for 30-35 minutes or until golden brown.
10: Once baked, remove and place on a cooling rack. Let cool slightly and enjoy warm.
