If you like a soft fluffy milk buns/bread/dinner rolls without having to prepare tangzhong and do all the kneading, this recipe does it. It yields a very soft texture and it’s incredibly easy to put together.
There are days when I just want to make easy yet soft and fluffy buns or bread without much fuss. I do have a stand mixer to help me knead the dough, but you know, I can be lazy to even mess with that sometimes LOL! I really like this no-knead milk buns/bread recipe because of how easy it is. Most no-knead bread/buns recipe requires long hours of resting or even overnight, but not this. You still need about 2 hours total from beginning to the end, but I think it’s a reasonable amount of time considering we don’t knead, no tangzhong, and it’s yeasted.
IF YOU KNOW HOW TO STIR, YOU CAN DO THIS RECIPE!
I love soft milk buns or bread, seriously, who doesn’t? I’ve always used my soft and fluffy Hokkaido milk bread recipe for lots of my Asian bread/buns recipe. It does require a bit of work. Now that I have been introduced to this no-knead no-tangzhong softest milk buns by my mom, I can pretty much have soft and fluffy milk buns without much work anytime I want. Like I said, if you know how to stir, you can survive this recipe and impressed everyone thinking that you have just been slaving half of the day in the kitchen 😉
A NO-KNEAD BREAD/BUNS YOU “KNEAD” (NEED) IN YOUR LIFE 🙂
1. It’s super easy
I can’t stress enough how easy this recipe really is. You just need to stir the dough and proof it twice like you would making bread or buns (except for steamed buns) and bake you go!
2. No tangzhong
Tangzhong method is known to produce one of the softest fluffiest bread/buns. It’s not hard to prepare tangzhong, but it’s an additional step and I know sometimes, we just don’t feel like doing it!
3. No kneading
Yes, this is probably a lot of relief for those of you who do not have a stand mixer or hand mixer to knead the dough. No elbow grease is needed, well, only for stirring the dough, but I think we can handle that
4. No resting overnight
You don’t need to rest the dough for 8-12 hours or longer with this recipe either.
5. You can use butter or oil
If you are concerned about using butter in the recipe, you can use cooking oil of your choice instead.
6. Soft and fluffy buns/bread
And it is really soft and fluffy! My family was blown away!
HOW IN THE WORLD THE BUNS ARE SOFT AND FLUFFY THEN?
I know right? how in the world? It’s like it’s too good to be true.
1. HYDRATION
The extra liquid in the dough makes it moist and hence soft and fluffy when you bake it. Yes, that also means a sticky dough compared to “normal” dough. But know that, this slight stickiness makes for very light and fluffy buns and not greasy
2. LESS HANDLING
The less you handle the dough, the softer it’s going to be. Don’t be obsessed trying to shape it all perfectly round. It doesn’t matter, once you put them in the pan and they rise, they’ll take up space and even out.
I hope those are enough reasons to get going and try this recipe for real!
HOW TO MAKE NO-KNEAD NO-TANGZHONG SOFTEST MILK BUNS/BREAD
1. PREPARE THE DOUGH
Mix all the dry ingredients in a large mixing bowl and stir to combine
In another mixing bowl, whisk eggs with milk, and oil (if using oil instead of butter) until combined
Pour the wet ingredients into the dry ingredients. Add softened butter (if using butter instead of oil)
Use a rubber spatula (don’t use your hands) to stir to mix until you get a mass of dough s
Dough is sticky to touch than usual dough. You are on a right track, don’t panic
2. FIRST PROOFING
Cover and let the dough rise in a warm place
After 1st proofing, about 1 hour at a warm place, it has doubled in size
3. SHAPING
After first proofing, dip your oiled finger into the dough, if the indentation stays, the dough is ready
Spray your work surface with non-stick cooking spray or put a bit of oil and smear it on your work surface. Alternatively, you can dust with a bit of flour too. Scoop the dough out
Punch the air out and give it a knead few times and shape the dough into a dough ball and put a bit of oil on your palms too to help you work through stickiness and to roughly shape into a large round ball
Use a dough cutter to cut into 12 pieces or 9 pieces if you want larger rolls
Work with one dough at a time. Gently flatten the dough and then pull and tuck the dough to form a dough ball
Place them on a prepared pan, seam side down
4. SECOND PROOFING
Cover and let them proof again
This has double in size again in about 30 minutes or so at a warm place
5. BAKING
10 minutes before the end of second proofing, preheat your oven to 375 F. Brush the proofed buns with egg wash and then sprinkle with white sesame seeds if you like or you can leave them plain
Place this on the 3rd rack from the top (or middle of the oven) and bake for the next 15-18 minutes or until the top is just lightly golden brown. Remove from the oven and let them cool on the pan for 5 minutes and then transfer to a cooling rack to let them cool down completely
And, now of course the fun part is to tear the buns and put it inside my mouth ha.ha…! Well, I made my husband did it and torturing him not to eat it until the photo session was over 🙂
HOW TO STORE AND REHEAT MILK BREAD/BUNS
STORING AT ROOM TEMPERATURE: Let the buns cool down completely. Wrap them up with an aluminum foil or put them in a zipper bag. If it’s not humid where you are, they can be kept at room temperature for 3-5 days. If it’s humid, it’s better to keep them no more than 3 days at room temperature
STORING IN THE FREEZER: For longer storage, after they cool down completely, wrap them up tightly in a cling wrap, then place in a freezer bag and they can be kept frozen for up to 1 month max.
REHEATING: You can thaw them overnight in the fridge or reheat straight from the freezer. Loosely wrap them up in an aluminum foil and reheat in a preheated oven/toaster oven at 300 F for 10 minutes or until heated through
FREQUENTLY ASKED QUESTIONS
1. CAN I MAKE BREAD LOAF WITH THIS?
Yes, this will fit into 8 1/2″ x 4 1/2″ loaf pan perfectly. Bake at 350 F for 30-35 minutes or until the top is golden brown and bread sounds hollow when you tap the bottom
2. CAN I SUBSTITUTE WITH BREAD FLOUR?
You certainly can. In fact, if you use bread flour, you dough may rise “taller” because of a stronger gluten network produced by bread flour (higher gluten content).
3. CAN I SUBSTITUTE WITH WHOLE WHEAT FLOUR?
Yes and No. I mean, you don’t want to completely use all whole wheat flour, but you can swap about 1/2 of the amount of white flour with whole wheat flour and add 1 Tbsp of more liquid. This flour combination will produce a nuttier buns/bread because of the whole wheat flour. The result is still acceptable, but don’t expect it to be super fluffy and soft compared to using only all-purpose flour.
4. CAN I USE FLOUR TO SHAPE THE DOUGH ?
You can use non-stick cooking spray or manage with a bit of flour. The dough isn’t as sticky as it used to be (compared to when I first posted this recipe) so you shouldn’t need that much flour to shape the dough
5. CAN I LEAVE THE SUGAR OUT?
I won’t recommend no sugar at all in the recipe if possible. Here is the amount of sugar I’ve tested (keep in mind that we don’t have a very sweet tooth, to begin with):
1. 1 Tbsp of sugar: the family complained it’s too bland
2. 2 Tbsp of sugar: the same complaint
3. 4 Tbsp of sugar: just the right amount of sweetness I think. But you should follow your taste preference
6. CAN I LEAVE THE SALT OUT?
I hope you don’t leave everything out LOL!, but yes you certainly can. A small amount of salt really brings out the overall flavor, but if you must leave it out, then I guess you don’t mind a more bland taste
7. WILL THE BUNS STAY SOFT COMPARED TO TANGZHONG MILK BUNS?
Tangzhong milk buns stays soft for days at room temperature. This version doesn’t. It is the softest when it’s still warm. Once they cool down, they won’t be as soft and fluffy as when they just came out from the oven, but it’s not like they turn hard-rock either. They are still very reasonably soft considering how easy it is to make

Milk buns are dusted with flour instead of milk wash. Love the “nutty” flavor after baking
I used the same recipe to make it into larger hamburger buns and they are delicious too. I dusted with a bit of all-purpose flour on top of the buns before baking. Just for aesthetic reason, you don’t have to do this and brush with egg wash before baking or some butter when they come out from the oven
DID YOU MAKE THIS NO-KNEAD NO-TANGZHONG MILK BUNS/BREAD RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Recipe has been improved and updated to reduce the stickiness of the dough so it’s much much easier to work with now and still yield soft buns or rolls*
Easiest No-Knead No-Tangzhong Softest Milk Buns/Bread/Dinner Rolls
Ingredients
Dry ingredients:
- 360 gr all-purpose flour 2 1/2 cups + 1 Tbsp, see notes 4
- 6 gr instant yeast 2 tsp. See notes 1,2,3
- 50 gr sugar about 4 Tbsp.
- 1/2 tsp salt
Wet ingredients:
- 170 ml milk 11 Tbsp+ 1 tsp , low fat (dairy or non-dairy)
- 1 large egg about 55 grams (2 oz) with shell
- 50 gr softened butter about 3 1/2 Tbsp (or use 40 gr or 3 Tbsp of cooking oil)
If using egg wash:
- 1 large egg beaten
- 1 tsp milk
For topping (optional):
If using all-purpose flour for dusting on top:
If using butter to brush on top:
- 1 Tbsp butter (melted)
Instructions
Prepare the dough:
- Mix all the dry ingredients in a large mixing bowl and stir to combine
- In another mixing bowl, whisk eggs with milk, and oil (if using oil instead of butter) until combined
- Pour the wet ingredients into the dry ingredients, add softened butter (if using butter instead of oil) and use a rubber spatula (don't use your hands) to stir to mix until you get a mass of dough that is sticky to touch than usual dough. You are on the right track, don't panic
First Proofing:
- Spray the side of the bowl with non-stick cooking spray or you can use a bit of oil to smear the side of the bowl. Cover and let the dough rise in a warm place for about 1 hour or until it doubles in size. It may take up to 2 hours too if the temperature is cooler. I use my oven "bread proof" function. If you don't have this option, turn the light bulb inside your oven and place the dough in there. The light bulb helps to warm the oven up in a controlled environment, or you can turn on your oven to the lowest temperature and then turn it off and open the door a little bit and wait for 15 minutes or so until it's warm and not hot before proofing the dough in there. We don't want to kill the yeast
Shaping:
- Line a 9 x 9 inch pan with a parchment paper. Alternatively, you can grease the pan with some oil
- After first proofing, the dough should double in size, if not, let it proof a bit longer. Spray working surface and a bit on your palms with a non-stick spray or drizzle just a bit of oil on your work surface and a bit on your palms. Use a rubber spatula to scoop the dough out on the working surface.
- Punch the air out and give it a knead few times and shape the dough into a dough ball and put a bit of oil on your palms too to help you work through stickiness and to roughly shape into a large round ball
- The dough should be easy to work with now. Give it a knead a few times and then cut into 9 or 12 equal size doughs. Keep them covered
- Work with one dough at a time. Gently flatten the dough and then pull and tuck the dough to form a dough ball. They don't have to be perfect really. The less you handle the dough, the softer it's going to be. Don't be obsessed trying to shape it all perfectly round. It doesn't matter, once you put them in the pan and they rise, they'll take up space and even out
- Place this inside a pan, seam side down. Continue with the rest of the dough
Second proofing:
- Cover and let them proof again until doubles in size, about 30-40 minutes or longer
Baking:
- If you plan to use egg wash, whisk the egg with milk for egg wash
- 10 minutes before the end of second proofing, preheat your oven to 375 F. Brush the proofed buns with egg wash and then sprinkle with white sesame seeds if you like OR you can lightly dust the top with some all-purpose flour using a sieve for a more snow-like effect OR just leave them plain and brush with melted butter on top after baking later
- Place this on the 3rd rack from the top (or middle of the oven) and bake for the next 15-18 minutes max or until the top are just light golden brown. The first few round I baked them for almost 20-25 minutes and they make the buns a bit drier. Remove from the oven and brush them with some melted butter on top if you leave them plain earlier
- Let them cool on the pan for 5 minutes and then transfer to a cooling rack to let them cool down completely
Storing:
- Let the buns cool down completely. Wrap them up with an aluminum foil or put them in a zipper bag. If it's not humid where you are, they can be kept at room temperature for 3-5 days
- For longer storage, after they cool down completely, wrap them up tightly in a cling wrap, then place in a freezer bag and they can be kept frozen for up to 1 month max
Reheating:
- You can thaw them overnight in the fridge or reheat straight from the freezer. Loosely wrap them up in an aluminum foil and reheat in a preheated oven at 300 F for 10 minutes or until heated through
Video
Notes
- You can use active dry yeast, but make sure to rehydrate the yeast in water or milk with 1 tsp of sugar. It will dissolve and be all foamy, about 10 minutes. If it's not, your yeast is no longer good. You can add the rest of the sugar into the dough later
- You can also use fresh yeast, the amount would be 4 x the amount of instant yeast. So you'll need 24 grams of fresh yeast
- I highly recommend testing the yeast for activity before starting to work on this recipe. You don't want to wait for hours only to find out your yeast is no longer good. Here's how:Add 1 teaspoon of sugar and 2 1/4 teaspoons of yeast (one envelope) to 1/4 cup of warm water. Wait for 10 minutes and if you see foams and bubbles and you smell that yeast aroma, your yeast is still good to go. If not, then you need to get fresh yeast.
- If using measuring cup: Make sure you spoon the flour into the measuring cups and then level with a knife. The measurement is based on unsifted all-purpose flour. 1 cup of unsifted all-purpose flour is 140 grams
20 comments
Just curious how come this bread do not use bread flour?
Hi Meizhen, you can also use a bread flour too if you prefer. Either one will work. Bread flour will give a higher loaf and also chewier, which some people prefer.
This was my first time making bread and I have to say it turned out great! Thank you for providing pictures and videos as well as substitution and tips. They turned out very soft and I loved them, will definitely make again 🙂
Hi Bonnie, I’m very happy to know that it turned out great and it was your first time too 🙂 Good job!!!! Thank you for trying and for your feedback!!
Hi, may i use bread flour instead
Hi Wong, yes you can. Bread flour will give you a “taller” bread/rolls too. You may need to add a bit extra water as depending on the flour too, sometimes bread flour absorbs a bit more flour. So you can add a bit extra water if the dough turns out to be dry. The dough should be slightly sticky to touch for best result. I hope this helps!
Hi Marv,
The texture is not as soft as the one with the TZ mehod. its a lot coarser though it came out ‘spongy” fresh from the oven. I also felt I could smell n taste the yeast. not sure if you know what I mean haha.
I think back on why it took me the same amount of time when making both bread. For this bread, it was the handling/reshaping of the dough. With the TZ bread, I was also making chendol at the same time so mayb it felt that it took me so long when its should not have. I will be making the TZ bread soon and will take note of the time. its such a gorgeous bread that i must admit I don’t mind it. Thank you for all your lovely recipes.
Hi Cindy, thank you for your feedbacks. This no-knead version is more convenient for people who don’t own a mixer and have to knead by hands 🙂 I’ll have to look into the yeast problem the next round I make this again. I still love tangzhong-based bread and buns too, they are by-far still the best of course 🙂
Hi Marv,
I actually did make this bread today!. I’m sorry to say that I’m disappointed after the tang zhong method bread that I did last week. This is very sticky making it very difficult for me to shaped the dough. Also I feel that it took me almost the same amount of time to make as the TZ method. I don’t mind the extra small step TZ method cause the bread comes out so beautifully. I would definitely be sticking to the TZ.
Hi Cindy, thank you for your honest feedback. It was very sticky indeed! I have been experimenting with it again these past few days and happy to say that I’ve managed to make the dough workable and not sticky like hell anymore 🙂 I think it’s very easy to work with now and result is soft buns/rolls too. Anyway, what do you think of the texture though? It’s good to hear from others too.
Hi Marv,
How is this bread different from the bread with tang zong method beside the kneading part of course. I made the one with tang zhong method and it stays soft still after a gew days. I only mind the buttery taste. I don’t really like it and was thinking of reducing the butter. until I read this recipe.
Hi Cindy, this version doesn’t require tangzhong either. Basically just mixing and then let it proofs twice. It is a very sticky and wet dough that requires some oil or flour to help shape the dough. Though I must say this easy version doesn’t stay soft as long as the tangzhong method, but still acceptable considering how easy it is to make.
For the tangzhong milk bread, you can definitely reduce the butter in the recipe if you don’t like, or since you don’t like the buttery taste, you can sub with cooking oil of your choice. The amount of oil is 3/4 of the amount of butter as a substitution, so 40 grams of butter will be 30 grams of cooking oil. In case you are interested 🙂
Hi, I tried the bread, followed the ingredients and procedure closely. But after the first proofing which I did for one and half hours, took it out and tried making it into a ball. Was not able to do that, the dough was too wet/too soft . What went wrong ? Any advice is appreciated
Hi, the dough is supposed to be very wet and sticky and soft. You had done nothing wrong. You were on the right track. You need to put some oil on the work surface and a bit of your palms to help you shape the dough into one large ball and then divide it into 9 or 12 doughs before going for second proofing. It is a bit “sticky” situation trying to work with a very wet dough, but it’s doable. You can also use flour to help you work through the stickiness if you don’t want to use oil. Just note that the more flour you use, the drier the buns going to be. Please let me know if anything is unclear.
Thanks so much for the recipe and it was a successful bread making using my breadmaker. It’s soft and fluffy bread indeed. Will definitely use this recipe for my bread~Yat from Kuala Lumpur,Malaysia
Hi Norhayati, I’m happy to know that it’s a successful one for you 🙂 I love how easy it is too. It works perfectly for bread loaf too. Cheers.
Can you make these with rice flour?
Hi Miranda, I’m afraid not. The texture will not come out right 🙁
Please send ingredients in American .I don’t have a gram scale. Thanks. The buns sound like my grammas. Bot she’s been in heaven for 10 years ,so there’s no way to get the recipie from her thanks loads
Hi Cindy, I’ve included measurements in cups and tbsp. I hope that helps!