Put all ingredients into a large bowl and mix together.
When the milk is mixed-in well and the dough is sticky and firm, remove from the bowl onto a flat surface and knead for 15 minutes. Face the clean side upwards for 30 minutes of primary fermentation.
Remove the dough, powder, and divide into portions 50 g each. Spread parchment paper onto a baking plate. Align with all the dough facing upwards for 30 minutes of secondary fermentation.
Bake for 25 minutes in a 180℃ preheated oven. If you want white buns, bake for 25 minutes at 160℃.
Story Behind this Recipe
I used to make buns with recipes for hard hamburger buns, but I was looking for a softer variation that blends well with the filling. This recipe makes soft and delicious buns without any trouble.
Usually there's a lot of rules for baking, but you can make this nice and easy by mixing everything together for primary fermentation, then divide for secondary fermentation. Eat as it is, or toast. The dough will settle down and be firmer from the next day.