super soft, fluffy milk bread dough — the kind used for pillowy dinner rolls or sandwich bread 🍞✨
Here’s the full recipe:
🍞 Ultra-Soft Milk Bread (Pillow Bread)
🛒 Ingredients
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3 ½ cups (440g) all-purpose flour or bread flour
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¼ cup (50g) sugar
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1 teaspoon salt
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2 ¼ teaspoons (1 packet) active dry yeast
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1 cup (240ml) warm milk (about 110°F / 43°C)
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¼ cup (60ml) warm water
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1 large egg (room temperature)
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¼ cup (60g) unsalted butter, softened
👩🍳 Instructions
1️⃣ Activate Yeast
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In a bowl, combine warm milk, warm water, and sugar.
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Sprinkle yeast on top.
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Let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
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Add egg and mix.
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Add flour and salt.
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Mix until dough starts coming together.
Add softened butter and knead 8–10 minutes until smooth and elastic.
(Dough should be soft and slightly tacky, not sticky.)
3️⃣ First Rise
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Place dough in a greased bowl.
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Cover and let rise 1–1½ hours until doubled.
4️⃣ Shape
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Punch down dough.
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Shape into a smooth oval or divide into rolls.
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Place in a greased 9×13 baking dish.
5️⃣ Second Rise
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Cover and let rise again 45–60 minutes.
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Dough should look very puffy (like your picture).
6️⃣ Bake
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Bake at 350°F (175°C) for 20–25 minutes.
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Top should be lightly golden.
Optional: Brush with melted butter right after baking for a soft crust.
💡 Extra Soft Tip (Bakery Style)
For even fluffier bread, replace ½ cup flour with ½ cup warm milk + 2 tablespoons flour cooked into a paste (tangzhong method) before mixing into dough.
🧊 Storage
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Store covered at room temp 3 days
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Freeze up to 2 months
If you’d like, I can give you:
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A sweet condensed milk version
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A no-egg version
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Or a no-knead version 😊