Milk Buns Breakfast Sandwich

This is the ultimate breakfast sandwich on milk buns inspired by Win Son bakery.

The Deets

I recreated one of the BEST breakfast sandwiches I have ever had. Yesterday I made Win Son milk buns recipe and today I am turning it into their delicious breakfast sandwich with the ginger deluxe sauce. The milk buns alone are incredible and the recipe for these are below. Make a couple of them and then you can experiement with eating them on their own and also turning it into something more! I turned these into a breakfast sandwich takes them to a whole new level, just like the one I tried at the bakery. If you make anything from these, let it be this ginger sauce. It adds so much flavor to a classic breakfast sandwich and the perfect topping on these buttery light buns. If you have extra, save it in the fridge and add it to other things throughout the week! I made a simple egg with cheese and bacon. The ginger sauce really adds so much so I kept it simple for the breakfast sandy fillings. This milk bun sandy might just top the scallion pancake breakfast sandwich but you’ll have to decide for yourself <3 If you love this, be sure to check out the Win Son inspired scallion pancake breakfast sandwich here.

Milk Buns Breakfast Sandwich

Print Recipe

Ingredients

The Buns:

  • 3 3/4 cups whole milk
  • 2 teaspoons active dry yeast
  • 1 tablespoon plus 1 teaspoon salt
  • 8 cups bread flour
  • 1/2 cup sugar
  • 1 pound butter softened to room temp plus more to butter the pant

Ginger Deluxe Sauce:

  • 1 3-inch / 7.5-centimeter piece fresh ginger, peeled and cut into thin coins
  • 4 scallions roughly chopped
  • 1 garlic clove peeled
  • 1 cup 240 milliliters Kewpie mayonnaise
  • 1/2 cup 120 milliliters ketchup
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon garlic salt
  • 1 tablespoon jarred fermented bean curd with chili dou fu ru
  • 1 1/2 teaspoons Worcestershire sauce
  • Salt and/or MSG optional

Instructions

  • In a saucepan, heat the milk over low heat. Stirring frequently, bring the milk up to 75° to 80° F with a candy therometer inserted into the liquidl but not against the pan. Remove from the heat.
  • Pour the warm milk into the bowl of a stand mixer set with the dough hook and add the yeast, salt, flour, and sugar. Mix on the lowest speed just until all the ingredients have come together, about 4 minutes. Increase the speed to the second-lowest setting and add the softened butter. Mix until thoroughly combined, 8 to 10 minutes until the dough is strong enough gor you to grab a small piece of it and stretch it out until appears almost translucent (aka the windowpane test).
  • Transfer the to a large bowl and cover tightly with plastic. Chill in the refrigerator for atleast 6 hours, or up to 2 days.
  • When you are ready to bake, preheat the overn to 350°F.
  • To make the buns, slick your work surface with a little oil or spray. Cut and portion the dough into 12 even portions. Roll the dough portions into balls, making a circular motion with your palms.
  • Set the buns at least 4 inches apart on a greased sheet of parchment paper on a sheet pan. Cover loosely with plastic wrap or a flour-dusted cloth or towel and let sit at room temp until they have doubled in size, about 1 hour. Bake for 12 minutes and check the buns; if golden brown on top and it a toothpick inserted into the center of one comes out clean, remove from the oven. If they need more time keep a close watch and check in again every 5 minutes.
  • Remove from the oven and let cool on a rack for several minutes before serving.
  • Now to make the breakfast sandwich. I whipped up some eggs and then poured it into a pan. I folded some cheddar cheese into it and then removed from heat. Toast up the milk buns and add the ginger sauce to both buns. Top with bacon and enjoy!

Make the Ginger Deluxe Sauce:

  • In the bowl of a food processor, place the ginger, scallions, and garlic and pulse several times, stopping to scrape down the sides, until the mixture is very finely chopped. Add the mayonnaise, ketchup, pepper, paprika, mustard powder, garlic salt, fermented bean curd, Worcestershire, and salt and/or MSG (if using) and blend. Taste for seasoning, adding extra salt and MSG, if desired. Store the sauce covered in the refrigerator for up to 1 week.

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2 Comments

  1. The ingredients for the sauce were included however there are no instructions as to how to make the sauce.

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.