These Fluffy Chocolate Chip Milk Buns are incredibly soft, lightly sweet, and packed with melty chocolate chips. Made using the Tangzhong method, they stay fresh longer while maintaining their pillowy texture. Perfect for breakfast, tea time, or an indulgent snack!

Why You’ll Love This Recipe

Ultra-soft and fluffy – Thanks to the Tangzhong method, these buns stay moist and tender.
Perfectly sweet – A lightly sweet dough balances the richness of the chocolate chips.
Great for meal prep – These buns stay soft for days and freeze well!
Versatile – Enjoy them as-is, or serve with butter, jam, or even a drizzle of honey.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tangzhong (Water Roux):

3 tbsp + 1 tsp water
3 tbsp milk
2 tbsp bread flour, sifted

For the Dough:

2 ¾ cups bread flour
¼ cup + 2 tbsp granulated sugar
1 large egg, room temperature
¾ tsp salt
1 ½ tsp instant dry yeast
¼ cup unsalted butter, melted
½ cup + 3 tbsp milk, room temperature
¾ to 1 cup dark chocolate chips

For the Milk Glaze:

2 tbsp milk

Directions

1. Prepare the Tangzhong:

In a small saucepan over low heat, whisk together water, milk, and bread flour.
Stir continuously until it thickens into a paste (about 2 minutes).
Remove from heat, cover, and let cool to room temperature.

2. Make the Dough:

In a large bowl, combine bread flour, sugar, and salt. Add yeast and mix well.
Add melted butter, milk, Tangzhong, and egg. Stir until a shaggy dough forms.

3. Knead the Dough:

Knead by hand or with a stand mixer for 6-7 minutes until the dough is smooth and elastic.
If the dough feels too sticky, add up to 2 more tbsp flour (20g).

4. First Rise:

Place dough in a greased bowl, cover, and let rise for 50 minutes or until doubled in size.

5. Incorporate Chocolate Chips:

Gently punch down the dough and knead in the chocolate chips.

6. Shape the Buns:

Divide the dough into 9 equal portions and roll into balls.
Arrange them in a greased 9×9-inch baking pan, leaving a little space between each.

7. Second Rise:

Cover and let proof for another 25-30 minutes.

8. Bake:

Preheat oven to 350°F (180°C).
Brush buns with milk and bake for 19-23 minutes, until golden brown.

9. Finish:

Brush with more milk while warm for a soft, glossy finish.
Let cool slightly before serving.

Servings and Timing

Servings: 9 buns
Prep Time: 20 minutes (excluding rise time)
Cooking Time: 20 minutes
Total Time: ~2 hours
Calories: ~250 kcal per bun

Variations

Nutty twist – Add chopped almonds or hazelnuts for extra crunch.
Extra chocolatey – Swap dark chocolate chips for white or milk chocolate.
Fruity option – Add dried cranberries or orange zest for a citrusy kick!

Storage & Reheating

Room temperature: Store in an airtight container for up to 3 days.
Freezing: Wrap tightly and freeze for up to 2 months.
Reheating: Microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5 minutes.

FAQs

What is Tangzhong, and why use it?

Tangzhong is a pre-cooked flour paste that locks in moisture and makes bread softer and longer-lasting.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives better structure and fluffiness. If using all-purpose flour, reduce the liquid slightly.

Can I make these without eggs?

Yes! Substitute 1 extra tbsp milk + ½ tbsp vinegar for the egg.

Why are my buns not rising properly?

Make sure your yeast is fresh.
Let the dough rise in a warm, draft-free place.

Can I make these without chocolate chips?

Absolutely! You can leave them plain or fill them with custard, jam, or Nutella.

Conclusion

These Fluffy Chocolate Chip Milk Buns are soft, buttery, and perfectly sweet. Whether for breakfast, a snack, or dessert, they’re irresistible! Try them fresh out of the oven and enjoy every melty, chocolatey bite!

Fluffy Chocolate Chip Milk Buns

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Print Recipe

These Fluffy Chocolate Chip Milk Buns are ultra-soft, lightly sweet, and packed with melty chocolate chips. Made with the Tangzhong method, they stay fresh longer and maintain their pillowy texture. Perfect for breakfast, tea time, or an indulgent snack, these buns are a must-try!

Total Time: ~2 hours
Yield: 9 buns

Instructions

Prepare the Tangzhong:
- In a small saucepan over low heat, whisk together water, milk, and bread flour.
- Stir continuously until it thickens into a paste (about 2 minutes).
- Remove from heat, cover, and let cool to room temperature.
Make the Dough:
- In a large bowl, combine bread flour, sugar, and salt.
- Add yeast and mix well.
- Stir in melted butter, milk, Tangzhong, and egg until a shaggy dough forms.
Knead the Dough:
- Knead by hand or with a stand mixer for 6-7 minutes until smooth and elastic.
- If sticky, add up to 2 tbsp more flour (20g).
First Rise:
- Place dough in a greased bowl, cover, and let rise for 50 minutes or until doubled in size.
Incorporate Chocolate Chips:
- Gently punch down dough and knead in the chocolate chips.
Shape the Buns:
- Divide into 9 equal portions and roll into balls.
- Arrange in a greased 9×9-inch baking pan, leaving space between each.
Second Rise:
- Cover and let proof for another 25-30 minutes.
Bake:
- Preheat oven to 350°F (180°C).
- Brush buns with milk and bake for 19-23 minutes, until golden brown.
Finish:
- Brush with more milk while warm for a soft, glossy finish.
- Let cool slightly before serving.

Notes

Nutty Twist: Add chopped almonds or hazelnuts for crunch.
Extra Chocolatey: Swap dark chocolate chips for white or milk chocolate.
Fruity Option: Add dried cranberries or orange zest for a citrusy kick.

Author: Sophia
Prep Time: 20 minutes (excluding rise time)
Cook Time: 20 minutes
Category: Bread, Dessert
Method: Baked
Cuisine: Asian-inspired, Japanese, Bakery-style
Diet: Vegetarian