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Chocolate Chip Milk Buns

Warm, pillowy bread filled with pockets of sweet chocolate, perfect for breakfast, dessert, or a cozy snack.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 2 hours
Servings: 12 buns
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup Warm milk (about 105 to 110°F) Feeds the yeast and keeps the crumb tender.
  • 2 1/4 teaspoons Active dry yeast (one packet) For that perfect rise; instant yeast works too.
  • 1/4 cup Granulated sugar Balances savory notes and helps browning.
  • 3 tablespoons Unsalted butter, softened Enriches the dough; substitute coconut oil for dairy-free.
  • 1 large Egg Adds structure and golden color; use a flax egg for vegan swaps.
  • 3 to 3 1/2 cups All-purpose flour For a tender crumb; replace half with whole wheat for a healthier option.
  • 1 teaspoon Salt Elevates the sweetness.
  • 1 cup Mini chocolate chips Small chips distribute evenly; chopped dark chocolate is an indulgent upgrade.
  • 1 teaspoon Optional: vanilla extract For warm aromatic notes.

Method
 

Preparation
  1. In a large mixing bowl, combine warm milk, a pinch of sugar, and the yeast. Let sit for 5 to 10 minutes until foamy.
  2. Stir in the softened butter, egg, vanilla, remaining sugar, and salt.
  3. Add 2 cups of flour and mix until a shaggy dough forms; gradually add up to another cup of flour until the dough is soft and slightly tacky but pulls away from the sides of the bowl.
  4. Turn the dough onto a floured surface and knead for 6 to 8 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot until doubled, about 45 to 60 minutes.
Shaping and Baking
  1. Gently deflate the dough and divide into 12 equal pieces.
  2. Flatten each piece, sprinkle a tablespoon of chocolate chips in the center, then wrap and seal to form a smooth bun. Place seam-side down on a lined baking sheet.
  3. Cover and let rise again until almost doubled, about 20 to 30 minutes.
  4. Preheat the oven to 375°F (190°C). Brush the tops with milk or an egg wash for a glossy finish and bake for 15 to 18 minutes until golden brown.
  5. Let cool slightly on a rack. Serve warm so the chocolate is gooey and the crumb is tender.

Notes

Store cooled buns in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days, but bring to room temperature or reheat before serving. Freeze baked buns for up to 3 months.