Mother of all milk bread from Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries (page 6) by Kristina Cho

Ingredients

bread flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
active dry yeast
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- King Arthur Baking - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

katrina_jhypqm on March 17, 2026

great staple bread recipe. takes time
Karinett on August 25, 2025

Great staple milkbread recipe.
ChefLeen on February 05, 2025

Vermont creamery salted butter works great and doesn’t over salt the bread
sephina on January 07, 2024

This is a staple recipe in our household, though I've come to make a couple of variations over time. Normally, I reduce the sugar to 30g. Once in a while, I add 15g of milk powder for a milkier taste. I maintain the amount of the other ingredients whether or not I make these changes. The buns always turn out fluffy and tasty regardless.
nutrica6 on August 20, 2023

The best milk bread recipe I have ever tried. So soft and sweet. I followed the recipe exactly. Perfect bread for a ham and cheese sandwich with extra pickles! The bread literally melts in your mouth. It feels like eating a dessert. I topped it with Furikake Japanese rice seasoning for extra umami.
stef on April 22, 2023

Made over and over again. I successfully increased recipe 1 1 /2 times. This recipe is worth price of book.
jenmmcd on February 19, 2023

I love this recipe and have made it many times. Whole wheat version is great also. Now all I want to do is think of ways to use this dough! That said, I do think it’s a bit too sweet, so I reduce the sugar to 25 or 30 grams. I’ve made this in my stand mixer but have also added all the ingredients (plus tangzhong) to the bread maker and mixed it on the dough setting. That works wonderfully also.
fiojja on January 14, 2023

I've made this many times now, and this recipe is an absolute star. For making the tangzhong I've found that on my glass top stove I need to go to medium heat otherwise it takes a very long time to get to that mashed potato-like consistency. A KitchenAid does wonders, although the dough is so heavy that I've found trying to do more than one batch at a time requires supervision. The book says to go to a higher setting on the KitchenAid, but KitchenAid doesn't recommend going over 2 for bread doughs, especially heavy ones like this. The first time I used my KitchenAid I did as the book instructed, but every other time I've done 2 and I haven't noticed a difference in rise or consistency of the baked bread.
stef on May 31, 2022

Loved the recipe. Loved the bread. Anxious to make variations
chawkins on March 14, 2022

This is the dough used to make the cocktail buns. The dough was easy to work with and the buns turned out soft, fluffy and tasty.
Yildiz100 on January 18, 2022

Nice soft and sweet bread. Really well written instructions. (All the instructions and diagrams in this book seem really clear and informative. ) For my taste, I would like a tiny bit more salt. Will try adding just 1/8th of a tsp more next time.
hirsheys on December 27, 2021

I made these as buns - came out tasty, light, and sweet. My niece (who loves milk bread) prefers this recipe to the King Arthur version, though I thought both were tasty. (I might slightly prefer the one from Pastry Love). Followed recipe as written except used the paddle on kitchen aid until the dough came together, then switched to hook. ETA: they are MUCH prettier with the egg wash. Don't omit. Note to self: don't go above #2 on KitchenAid even though she says to.