Pandan Soft Bread Rolls (Fluffy Asian Milk Buns)
Pandan Soft Bread Rolls (Fluffy Asian Milk Buns)
If you’re a fan of soft, fluffy Asian breads, you’re going to fall in love with these Pandan Soft Bread Rolls (Fluffy Asian Milk Buns). Infused with the natural fragrance of pandan leaves and enriched with whipping cream creamy and milk, these rolls bake up ultra-soft, tender, and lightly sweet.
Shaped as small buns and baked together in an 8-inch square pan, they create beautiful pull-apart milk bread rolls that are perfect for breakfast, afternoon tea, or as a homemade gift.
In this post, I’ll share the detailed recipe, tips for success, troubleshooting advice, and frequently asked questions to help you get bakery-quality results at home.
Why These Pandan Soft Bread Rolls Are a Must-Try
✅ Naturally fragrant pandan aroma
✅ Mild sweetness, perfect on their own or with butter, kaya, or jam
✅ Beautiful green hue (with fresh pandan juice or paste)
✅ Stay soft for days thanks to the yudane/tangzhong method
✅ Pull-apart style makes them fun and shareable
What Are Asian Milk Buns?
Asian milk buns are known for their rich, soft, and fluffy crumb, usually made with a technique that retains moisture and keeps the bread tender.
In this recipe, we give them a tropical twist by adding pandan — a beloved Southeast Asian flavor known for its grassy, floral, and vanilla-like aroma. But that’s not all! By using the Old Dough Method, we incorporate a portion of the dough from a previous batch into the new dough, which enhances the bread’s softness and improves its shelf life. The result? Soft, fragrant rolls that stay fresh longer and melt in your mouth.
How To Make Pandan Soft Bread Rolls
Ingredients You’ll Need (Yields: 8 Rolls or 1 Loaf)
Step-by-Step Instructions
- Pandan Juice:
- Chop pandan leaves into chunks, pop in a food processor and add about 125g water. Blend until fine.
- Pour the pandan pulp through a fine strainer and squeeze out the juice. Pour the pandan juice in a jar or clear glass. Leave it in fridge over night or one or two days.
- Pour away upper layer of water and keep the bottom layer of concentrate pandan juice.
- If you forget to prepare the juice in advance, you can use it immediately. However, blend it with 100g of water instead.
- Old Dough
- Combine milk, yeast, sugar and bread flour in a mixing bowl. Then mix with hand. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Kneading Main Dough:
- Put all ingredients (except butter) including old dough (I usually tear the old dough slightly) into a bowl of stand mixer. Using the paddle attachment, mix for around 2 minutes or until the dough become elastic and comes together.
- Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Round up the dough and put back in the same bowl or another clean bowl. Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size. My kitchen room temperature is about 29C - 30C.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured or oiled surface then divide into 8 equal portions (around 75 - 76g each)
- Form each portion into a ball. Rest for 10 mins to relax the dough.
- Flatten with rolling pin.
- Roll the dough like a swiss roll into a log.
- Fold over and pinch both ends to seal.
- If your kitchen is warm, it's a good idea to refrigerate the shaped dough. This helps prevent it from rising too quickly before you're done shaping the rest.
- Arrange all the dough into the non-stick pan.
- Final Proofing:
- Let the buns rise in room temperature (my room temperature around 29 - 30C) for another 30 - 60 minutes until the dough rise about double in size.
- To bake:
- Preheat oven at 180C - 190C (top & bottom heat) or 160C - 170C (fan-forced) for 15 minutes before baking.
- Bake in a preheated oven for about 20 minutes, or until golden brown. If it is browning too quickly, cover the top loosely with aluminium foil.
- Take the bread out of the oven, then transfer the buns from the pan. While they're still warm, brush the tops with melted butter right away. Allow them to cool completely on a rack before slicing.
Key Tips for a Soft, Fluffy Bread
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
🛠 Troubleshooting
❗ Dense rolls → Under-kneaded or under-proofed
❗ Collapsed rolls → Over-proofed or too much yeast
❗ Dry rolls → Overbaked or not enough liquid
❗ Weak pandan flavor → Use fresh juice or high-quality paste
🙋♀️ FAQs
1. Can I make these without a stand mixer?
Yes, but knead by hand for 20–25 minutes until very elastic.
3. Can I use pandan paste only?
Absolutely. Use 1–2 tsp and slightly reduce the liquid.
4. Can I shape these into a loaf?
Yes! Place the shaped dough into a loaf pan and bake as a loaf.
5. Can I double the recipe?
Yes — just watch the kneading and proofing times carefully.
🍽 Serving Ideas
-
Spread with butter, kaya, or jam
-
Serve as a side with curry or soup
-
Use for small sandwiches or sliders
-
Gift as a beautiful homemade treat
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Final Thoughts
These Pandan Soft Bread Rolls (Fluffy Asian Milk Buns) are a must-bake if you love soft, fragrant breads. With their gorgeous green hue, airy crumb, and addictive aroma, they’ll quickly become a family favorite.
If you bake this recipe, I’d love to see it! Tag me on Instagram or Facebook @Bakewithpaws and share your creations.
Can I use the full cream milk to replace the whipping cream.
ReplyDeleteThanks
Hi Thomas,
DeleteThank you for dropping by. Yes, I think should be ok. Then total full cream milk will be 113g.
Happy baking & Cheers:)
Love it!!! ❤
ReplyDeleteThank you, Lindy :)
DeleteJust wondering if milk powder is absolutely necessary please or can it be omitted?
ReplyDeleteHi, thank you for your question. Yes, it is fine to omit the milk powder. It just given extra milky flavor to the bread. Cheers :)
DeleteHi, I have tried to bake your Hokkaido Milk Loaf - Tangzhong method and it was absolutely wonderful. Can i know if i can bake this Pandan Hokkaido Milk Loaf - Tangzhong method using the same ingredients measurement as per the the Hokkaido Milk Loaf recipe and just add in the pandan paste? btw, i am using a 20x10x10cm loaf pan. Thank you in advance! :)
ReplyDeleteHi, thank you for trying this recipe and your kind feedback.
DeleteAre you referring to the Hokkaido Milk Loaf - revised recipe? Yes, it should work too. But, maybe reserve some milk and add in later if too dry. I afraid too much liquid if we add extra pandan juice.
Cheers :)
Thank you for your reply. Yes, i'm referring to the revised recipe. Can i know how much of the pandan juice would you recommend to put in then? Sorry for asking to many question. Thank you again.
DeleteNo worry. You can actually replace the 45g full cream milk with pandan juice. Cheers :)
DeleteHi, can I replace the pandan juice with Koepoe Kopeoe pandan extract? If yes, how many tbsp or tsp should I use?
ReplyDeleteHi, Yes, you can. But, I never used pandan flavour extract in my baking. Sorry, I don't know how much you need to use. You may have to experiment it.
DeleteCheers :)
Hi just tried this recipe using the pandan extract - i just pour enough to get the right colour of your choice! you dont want too much else it might turn neon green!! Excellent recipe btw!
DeleteHi, thanks for trying this recipe and your feedback and glad to hear that you like it.
DeleteCheers :)
Hi, can I use this recipe for pandan cinnamon roll?
ReplyDeleteHi, thank you for visiting my site. Yes, I am sure you can.
DeleteCheers :)
I plan to bake this recipe this weekends, I just wonder if can I use Pandan Juice in the Stage of Making Tangzhong in order to emphasize more pandan odour to the bread or it's just to be useless? Besides, Can I use salted butter instead of unsalted butter ? Thank you for your advise in advance. :)
ReplyDeleteHi, thanks for reading this recipe and your question. I am afraid the pandan juice will change texture once you cooked it. It may or may not be working. I am not too sure as I have not tried cooking together with flour.
DeleteYes, you can use salted butter. It is up to you how salty you like.
Cheers :)
Hi can this be proofed overnight in the fridge and bake the next day? Thank you
ReplyDeleteHi, Thanks for visiting Bake with Paws. I will suggest to do 1st proofing in the fridge immediately after kneading. Shape the next morning and second proof then bake.
DeleteCheers :)
I have a old dough in the freeze just wonder how much should I use for this recipe , the old dough was made of 200 bread flour+140 cold water+1/8tsp of yeast
ReplyDeleteHi, Thanks for your interest in this recipe. The old dough for this recipe is about 220g.
DeleteCheers :)