Go Back
The fluffiest chocolate chip milk buns golden and pillowy soft fresh out of the oven on a wooden board

The Fluffiest Chocolate Chip Milk Buns

Ultra-soft enriched milk dough buns loaded with semi-sweet chocolate chips, baked in a round pan until golden with a delicate crust and a pillowy, pull-apart interior. A simple from-scratch bun recipe that works beautifully as a breakfast treat or a sweet snack any time of day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 2 hours 22 minutes
Servings: 9 buns
Course: Breakfast
Cuisine: American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour, plus extra for dusting
  • 2.25 tsp active dry yeast, one standard packet
  • 3 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 3/4 cup whole milk, warmed to 110°F
  • 1/4 cup warm water
  • 3 tbsp unsalted butter, softened to room temperature
  • 1 large egg, room temperature
  • 3/4 cup semi-sweet chocolate chips
  • 1 large egg yolk mixed with 1 tbsp milk for egg wash

Equipment

  • Large mixing bowl
  • 9-inch Round Cake Pan or 9x9 Square Pan
  • Pastry Brush
  • Kitchen Scale (optional but recommended)
  • Stand Mixer with Dough Hook (optional)

Method
 

  1. Proof yeast in warm milk with a pinch of sugar for 5 minutes until foamy. If it doesn't foam, start with fresh yeast.
  2. Mix flour, remaining sugar, and salt. Add yeast mixture, warm water, egg, and butter. Mix until a shaggy dough forms, then knead 8 to 10 minutes until smooth and elastic.
  3. Fold in chocolate chips by flattening the dough, scattering chips across the surface, folding, and kneading gently 1 to 2 minutes.
  4. Rise covered in an oiled bowl in a warm spot for 1 to 1.5 hours until doubled.
  5. Divide into 9 equal pieces, shape into tight balls, and arrange in a greased pan with small gaps between each. Cover and let rise 45 to 60 minutes until puffy and touching.
  6. Brush tops gently with egg wash. Bake at 350°F for 20 to 24 minutes until deep golden brown. Cool 10 minutes in the pan before serving.

Notes

  • Milk must be 110°F to activate yeast - too hot kills it, too cold won't activate it.
  • Do not add too much flour during kneading - a slightly tacky dough produces softer buns than a stiff one.
  • Use a kitchen scale to divide dough into equal portions for evenly sized buns that bake at the same rate.
  • Pull buns from the oven as soon as tops are deep golden - residual heat in the pan continues cooking the base after removal.
  • For overnight prep, refrigerate shaped unbaked buns after the first rise and let them come to room temperature 45 to 60 minutes before baking.