1-Preparing the Tangzhong: Begin by creating the tangzhong, which will form the foundation of your soft buns. In a small saucepan, combine 3 tablespoons of bread flour and 1/2 cup of whole milk. Whisk continuously over medium heat until the mixture thickens significantly. This should take about 2-3 minutes. For the best results, use a thermometer to ensure the mixture reaches at least 150°F (65°C), which is when the starch gelatinizes properly. Once thickened, transfer the tangzhong to your mixer bowl and let it cool slightly before proceeding to the next step.

2-Mixing and Kneading the Dough: With the tangzhong slightly cooled, add the remaining dough ingredients to your mixer bowl: 2 1/4 teaspoons of instant dry yeast, 1/2 cup of whole milk, 4 tablespoons of softened unsalted butter, 1/4 cup of granulated sugar, 1 large egg, 1 1/2 teaspoons of kosher salt, and 2 3/4 cups plus 2 tablespoons of bread flour. Using the dough hook attachment, mix on low speed until the ingredients come together, then increase to medium speed and knead for 15-20 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.

To check if the dough is properly kneaded, perform the windowpane test: gently stretch a small piece of dough between your fingers. If it’s thin enough to see light through without tearing, it’s ready. This thorough kneading develops the gluten structure necessary for the soft, airy texture that makes milk buns so delightful.

3-First Proofing: Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free spot until doubled in size. This typically takes about 1 hour, but proofing time can vary depending on your kitchen’s temperature. A good way to check if the dough has proofed enough is to gently poke it with your finger if the indentation springs back slowly, it’s ready.

4-Shaping the Buns: Once the dough has doubled, gently punch it down to release air bubbles. Transfer it to a lightly floured work surface and divide it into 9 equal portions. To shape each portion into a smooth ball, flatten the dough slightly, then fold the edges toward the center. Turn the ball seam-side down on your work surface and cup your hand around it, moving in a circular motion to create surface tension. This technique ensures a smooth, round top to your buns. Place the shaped balls seam-side down in a lined 10-inch skillet or baking pan, leaving some space between each bun for expansion.

5-Second Proofing: Cover the shaped buns with plastic wrap or a kitchen towel and let them proof until nearly doubled in size, which should take about 45 minutes. During this time, preheat your oven to 350°F (175°C) to ensure it’s fully heated when the proofing is complete. Proper proofing is crucial for achieving that light, airy texture, so avoid rushing this step.

6-Baking the Buns: When the buns have finished proofing, brush the tops with 1 tablespoon of whole milk. This will help them develop a golden-brown color. Bake for 30-35 minutes, rotating the pan halfway through for even browning. The buns are done when they’re deeply golden and reach an internal temperature of at least 190°F (88°C). If they’re browning too quickly, you can tent them with aluminum foil for the remainder of the baking time.

7-Adding the Salted Maple Butter Glaze: As soon as the buns come out of the oven, prepare the glaze by mixing 2 tablespoons of melted butter and 2 tablespoons of maple syrup. Brush this mixture generously over the warm buns, allowing it to soak into the surface. Finally, sprinkle flakey sea salt over the top to balance the sweetness and add a delightful crunch. Serve the buns warm for the best texture and flavor experience.