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.
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
- 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)
- In a mixing bowl add 1/4 cup flour, 1/4 cup lukewarm water 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.
Sending love your way,