I think it’s fair to say I have a very soft spot for Milk bread. Growing up, little milk buns were a special treat saved for birthday parties, always filled with butter and ham or cheese. There’s something about a bread dough made with milk and butter that just gives its crumb that extra specialness that shouts for more butter. And a world with more butter is a very happy place indeed.
Oddly enough what led me to try out Jane Mason‘s recipe from her Book of Buns was the fact that it calls for the use of scalded flour, which is something I have been playing with over the last week. The end result was a delicious breakfast.