My Ultimate Savory Milk Bread Buns with Blue Cheese, Miso & Crispy Arugula

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Hi dear friends,

Here’s a recipe that’s guaranteed to be a crowd pleaser. Surprise a loved one on Valentine’s with these savory and delicious rolls. You can also try eating them the next day when the blue cheese flavor becomes richer. (Just pop them into the toaster or oven for a few minutes at 350F.) If you’re a fan of garlic bread, you’re gonna love these umami-ful savory buns.

These buns are soft, fluffy, and almost too decadent. I just love how miso and blue cheese can go so well together. Their notes of umami are harmonious. Though if you’re not a fan of blue cheese or can’t eat mold (or have a mold allergy), try parmesan or any other cheese of choice. These buns can be made entirely vegan (use plant-based milk instead of dairy milk, vegan cheese, and use tofu instead of an egg as the dough's binding agent, use vegan butter, etc…).

If you love spicy foods, add some crispy garlic spicy chili oil for an added kick. For more color and texture, add sesame seeds, top with more fresh arugula, and sprinkle on more grated cheese!

If you bake these beauties, be sure to let me know what you think and tag #subtleasianbakes ! <3 Happy baking, fam! xoxoxo, Kat

Note: All of January 2022, many of my bread videos had gone viral across TikTok and Instagram and I had received a flood of comments saying how my milk bread looks disgusting, moldy, or rancid. (The nasty comments have not stopped as of today, 2/5/2022.) So I decided to add real mold, blue cheese, to my milk bread, cuz you know, people love eating moldy cheeses!

I’m unsure why my naturally colored and flavored milk bread (pandan, ube, black sesame, strawberry, etc…) have gotten so much hate and disdain, and sometimes, I can’t help but wonder if I weren’t an Asian female baker, would I be considered a culinary genius by now, with so many of my recipes going viral on social media? Anyhoo, I digress. Happy baking and don’t quietly take it if you’re subject to cyberbullying and trolling online.

How To Store

The main enemy of milk bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

1. Cool Completely: Let the bread cool completely on a wire rack before storing.

2. Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.

3. Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any milk bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

1. Let the loaf cool completely.

2. Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.

3. For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

1. Cool completely.

2. Slice the bread if desired.

3. Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.

4. Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

• Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.

• Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Blue cheese miso garlic milk bread buns with crispy arugula recipe by Kat Lieu

( 0 reviews )

Yield - 9 +

Author Kat Lieu

Prep time

35 Min

Cook time

35 Min

Inactive time

2 Hour

Total time

3 H & 10 M

IngredientsUSMetric

For the milk bread dough

• 350 g bread flour (choose organic if you can)
• 70 to 75 g sugar (less if you want the bread to be not as sweet)
• a pinch of salt
• 1 large egg (egg replacement OK, like 50 g silken tofu)
• 175 to 185 g warm milk (warmed to about 110°F in the microwave in 20-second bursts)
• 1 packet of active dry yeast (7 to 8 g or about 2 teaspoons)
• 2 tablespoons or 30 g unsalted butter, softened (vegan butter OK)
• 1 beaten egg, for egg wash (optional)
• extra arugula for topping

For the filling (store any extras you may have)

• 1/2 to 1 cup unsalted butter, softened
• 1/2 cup fresh argula, chopped or leave whole
• Grated blue cheese or any cheese of choice (dairy-free OK) (up to you how much you want)
• 5 to 6 garlic cloves, minced
• 1/2 to 1 tablespoon miso paste
• Salt and pepper to taste
• Paprika, garlic powder, bouillon powder (optional)

Instructions

To make the milk bread dough

1. In a stand mixer fitted with a dough hook attachment, add the flour, salt or miso paste, egg, and sugar. (Note, you can hand-knead this dough, it will just take a bit more energy and time on your part.)
2. Combine the yeast, with a pinch of sugar, with the warm milk. Set aside so the yeast can bloom and happily foam and bubble.
3. Using low mixing speed, mix together the wet and dry ingredients. Knead with mixer for a few minutes, until the dough is elastic. If the dough appears too dry, add in a little milk, a teaspoon at a time. Cover and set aside for about 10 minutes in a warm place.
4. Add the softened butter (30 g) to the dough and knead for about 10 minutes on low. Check to see if you get the windowpane effect when you stretch the dough. Again it should not be too sticky, and it should not be dry.
5. Form into a ball and transfer to an oiled bowl or keep in the bowl of the stand mixer. Let rise at warm room temperature for about 60 minutes, until roughly doubled in size. You can also use the Proof function of your oven if the oven has this function.
6. Meanwhile...
7. Make the filling by mixing everything together. Cover and set aside for now.
8. Grease or line a 9-inch square baking dish with parchment paper.
9. Turn dough out onto a floured work surface and roll dough into a rectangle, about 1/4 inch thick and even. Spread the filling/sauce over the entire surface of the dough.
10. Roll dough around filling to form a jelly roll or tight log; cut log into 9 even rolls and place rolls in the prepared baking dish.
11. Let proof for 60 minutes, until puffy and roughly 1.5x in size.
12. About 20 to 30 minutes before baking, preheat the oven to 350°F (180°C) with a rack in the center.
13. Brush with egg wash if you like a shinier top. Top with extra arugula and be sure to spray the arugula with some oil so it crisps up in the oven.
14. Bake for about 30 to 35 minutes. Please cover the top with aluminum foil, about 20 minutes in baking, to avoid burning the top.
15. Remove from oven. While the buns are still hot, sprinkle on crispy fried garlic or sesame seeds (optionally). For a pop of color, top with more arugula, sesame seeds, or scallions (or parsley or cilantro, up to you). Serve with crispy garlic chili oil of choice, if desired. Top with more blue cheese if desired.
16. Serve warm and toasty, and enjoy with a cup of tea!

Recommended Products:

Modern Asian Baking at Home Cookbook

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