steamed buns with light cream

How to Make Milk Bread Rolls with Creamy Custard Filling

Indulge in these soft, fluffy milk bread rolls filled with rich vanilla custard cream—a perfect treat for breakfast or afternoon tea. Here’s a simple recipe to guide you:

Ingredients:

For the dough: 300g bread flour, 30g sugar, 5g salt, 30g unsalted butter, 30g milk powder, 30g fresh egg, 150ml warm milk (35°C), 4g instant yeast.

For the filling: 150ml heavy cream, 30g sugar, 1 tsp vanilla extract.

Steps:

1. Activate yeast: Dissolve yeast in warm milk; let sit for 5 minutes until frothy.

2. Make dough: Mix flour, sugar, salt, and milk powder. Add egg, yeast mixture, and knead until smooth. Add butter and knead until elastic (10–15 mins).

3. First rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1–2 hours until doubled.

4. Prepare filling: Whisk heavy cream, sugar, and vanilla until soft peaks form. Chill.

5. Shape rolls: Punch down dough, divide into 8 equal portions. Roll each into a ball, flatten, and add 1–2 tbsp filling. Seal edges and place on a baking tray.

6. Second rise: Cover and let rise for 30–40 minutes. Brush with milk or egg wash.

7. Bake: Preheat oven to 180°C (350°F). Bake for 18–20 minutes until golden. Cool slightly before serving.

Enjoy these creamy, cloud-like rolls fresh from the oven! For variations, add chocolate chips or fruit to the filling.