Hokkaido Milk Loaf is all the rage. It supposedly has a really soft and cottony texture. I haven't made it but it's on my to-do list.
Yesterday, I re-visited the Soft Honey Dinner Buns recipe because I had some honey I really wanted to finish off. I actually have a soft spot (pun intended) for these Soft Buns because their sweetness comes from good ol' honey and not sugar. So, not only do they taste yummy and moist, they are nutritious too.
Taking the cue from Hokkaido Milk Bread which uses cream (which contributes to its softness, I think), I tweaked the Soft Honey Dinner Buns recipe to 1 cup fresh milk + 1/2 cup whipping cream (instead of the usual 1 1/2 cups fresh milk). And they turned out pillowy soft. Perhaps I will experiment upping the cream portion next time. Yes, there will be a next time!
I made some plain, some with cheddar cheese and some with cinnamon sugar. My brood devoured half the buns the moment they came out of the oven. I also had some with tuna for brekkie today. Addictive, this bread.