I have had several similar comments about the dough being wet. Please see description box for all the details. If you are using a scale it should be perfect but if you are using cup and spoon then you might have to add a little more flour. It might vary some because everyone measures a little different when using cup/spoon. Also, I used instant yeast. If you are using a different type that requires activating then you will need to use the milk from the recipe to bloom it. Do not add extra liquid. Lastly, all the tips are in the video so make sure you are watching the entire video and it will answer many of the questions you might have. If you don’t have bread flour, you can use all purpose. It will be less fluffy but will still taste amazing 😉 If you’re dough is wet and sticky after you went through all the kneading steps, no worries, just move on to letting it rest.
I follow each measurement and steps accurately but once I add the butter it separates and doesn’t form again? I let it mix additional 5 mins. Should I add more flour? This would be my 3rd attempt. ☹️
Thank you for the recipe! I just wanted to add that I made the mistake of adding the 8g of yeast without activating it first. However, I used another 6g of yeast that I activated and this still came out very nicely! Also, the second and last proof took the longest as mine took 2 hours with my house temperature of 77F.
I tried making this today and it was a total success. The dough was a bit wet and sticky after all the kneading so I just added 1 more tbsp of bread flour and voila. Thank you for the precise instructions. The bread was a big hit. Forgot to mention, I proof the dough in Instant Pot for 1 hour and skipped the middle 15 min rest. Next time I will try to incorporate your custard filling (from coffee bread) to this bread. Thanks again for a wonderful recipe.
Made this yesterday and turned out just like yours. My daughter’s first reaction- “wow, it’s just like the video, mom!” It was very soft, fluffy and good, but the coconut and pandan taste was a little mild. I thought it was going to be more sweet like the waffles. On to try another one of your recipes.
Hooray!!! Another successful attempt. You did great. Thanks for letting me know. Stay in touch and keep me updated. I am always available for questions 💕💕
Tried this yesterday. I could not buy any bread flour at the local store. I guessed everyone was making bread during this 'stay home' period :-). I followed an online recipe to convert all purpose flour to bread flour using vital wheat gluten. I also added extra 1/4 cup of flour (suggested in one of the comments) since my dough was wet as well. Instead of using 8 gr of instant yeast, I used one package of instant yeast (7 gr). I did not want to open a second package just for 1 oz extra. Everything worked out beautifully. My wife and her friends liked them. Wife's friends will try to make them as well :-) It did take several hours for the dough to rise 2.5X its original size the first time. It took time for the yeast to start cranking. Once the dough was divided, it rose pretty quickly. I had a lot fun making this. Many thanks for the recipe and the video.
I made this and it is absolutely the best milk bread, I didn’t need to add more flour because the dough was neither too wet or dry. This recipe is perfect, thank you!!
Hi Aimee, After watching countless baking videos and with many epic fails. Your's was the ONLY one that came out perfectly. My family is addicted to this Coconut pandan milk bread. Thank you so much for the tutorial. I'm going to try out your Banh Mi. Please post more if and when you're available.
Thank you for considering my recipe. Good luck. Do hope to heat from you with good news on your finished product. I will definitely be posting more for sure. Enjoy!! ❤️❤️
I veganized the recipe by using soymilk, vegan butter and a flax egg! I also made a coconut paste filling and the bread turned out so good!! Thanks for all the helpful tips!!!
I have made this twice. First with pandan extract then second time with ube extract. Both times it turned out great. Thanks for sharing your tips and this recipe. This is definitely a keeper!
This buns are so good and fluffy! I added bread softener and bread improver around 3g each and reduced the sugar to 65g. My dough is slightly wet so i added around 2tbsp flour and it came out great. Ended up with 12 buns (around 60g each) so I made 6 plains and 6 with red bean fillings (30g). My family loves it. Will definitely make this again👍
Excellent instruction video and recipe. I made this twice, used bleached bread flour the first time and I bleached bread flour the second time. Found it to be slighty sticky and added 2 tbsp more bread flour and 2 tsp butter to bring it all together during the second knead. The airy, fluffy and light texture is amazing. Once cooled it’s very much like a dinner roll. I poked a hole on the side and filled it with creamy coconut custard. Yum.
Thank you for sharing this recipe, Aimee! Made it twice and my family loves it. I added unsweetened coconut flakes to the dry ingredients, it sooo good. They said it's like cotton candy, so soft and fluffy. I'm so happy you gave such detailed instructions, that helps a lot. Greatly appreciated! Love your channel.
I love how detailed the instructions are but I opted to replace the coconut milk with pandan water like 1/2 cup and 1/4 cup of coco milk. It came out a little wet so I had to add 5 more tbsp of bread flour. And extra 5mins to knead. Came out so yummy! 🥰 thank you!
I needed to use up some fresh yeast I had in my fridge and made about 3 dozen of these to give to my family and friends (no contact delivery of course). Everyone raved about how soft and fluffy they were!!!
Hello Aimee, I'm a new subscriber. I have Laos American neighbors, and we absolutely adore them. They are the most wonderful family, and we are so blessed to have them for our neighbors and friends ❤️ I ordered Pandan extract hoping to make them a special gift. I can't thank you enough for this very easy to follow and very detailed video. You've given me confidence and a delicious recipe for my beloved friends ❤️🙏
This is the most well-explained cooking video I've ever seen! So detailed and informative! My pandan buns are in the oven as I write this. Can't wait to gobble them up =) Thanks Aimee!
I made this tonight, my dough was also really wet, I kept dashing more flour, in the end I must have added another 1/2 cup at least. I also kneaded it for an extra 10 minutes until it was more together but still quite wet. My last rise in the pan ended up being 45 minutes, but it came out perfect! So fluffy and soft and yummy!!! Thanks for the recipe!!!
Aimee!! Omg! I tried this today and its perfect! So soft and fluffy!! I filled it with sweetened coconut flakes cooked in left over coconut milk. So yummy!! Thank you for the recipe. This is definitely a keeper. I will try the ube next.
YOU ARE THE BEST!!!! I am so bad with kitchen, especially baking. So great that you even show the number you use for each mid and let us know the time needs for each different mix too!
I made this and its perfect i just add a liittle more flour while kneeding . And instead of constarch on top i rolled it on breadcrumbs and there it is! My coconut pandan pandesal. I love it.😊 now i know how to make my pandesal soft and fluffy😊😘 Thank you very much for your recipe😘
Just wanted to hop back on here to thank you again Aimee for sharing your wonderful recipe. Thank you! Thank you! Thank you! I successfully made it today, but had to make some adjustments. Hopefully my learnings can help others who are trying this recipe. I measured the bread flour out exactly to equal 350 g, but ended up adding your allotted 1/4 cup as the dough was too wet otherwise. After the 2nd knead of 10 minutes, I kneaded for another 5 minutes, then rested the dough for 5 minutes, then kneaded again for 5 minutes (30 minutes total kneading time) in order to get a workable dough. I also used your tip of turning on the oven for 1 minute then off for my final rise and it only took me 1 hour.
Oh my fluffy balls! First time making bread, followed your recipe and it came out superb. Like many others, my dough was wetter and stickier than yours and I seriously had doubts that it would come out good but I pressed on, and after the final rise, I popped those babies in the oven and hoped for the best 🤞🤞. 20 minutes later, I was drooling from the scent of freshly baked bread. I waited 2 minutes and couldn’t wait any longer for the cooling process so I stuffed one of those hot buns in my mouth. It came out so soft and pillowy. I couldn’t have been more pleased. Thank you for the thorough recipe!!
Thank you for the recipe. I substituted whole milk instead of coconut milk and added extra 1/4 c cuz the dough was too wet. Other than that I follow your instruction and it came out super yummy.
If your dough is wet that's PERFECTLY fine. In fact it's better because your dough will get a much better rise. Avoid the urge to add extra flour. Once the dough rests and the flour absorbs the water the stickiness will go away.
I made this today and the house smells scrumptious and the taste--out-of-this-world! I used a scale to measure the dry ingredient and the dough was a bit wet during the kneading process, so I added a bit more flour. Other than that....YUMMY! You rock Aimee, thank you!
Ok so I gave it another try and this time it turned out perfect. Love how moist it is and it’s not dry at all. My husband love it too. Will be making it more but I love yam so I will be filling it with yam next time.
Thank you for sharing. They came out just like yours. However i decided to put my spin on it. I filled them with custard cream. It reminded me of some sweet buns i ate in Korea. The fact that this ones were pandan also was a bonus. For those that wonder when exactly did i fill them up, it was right after the 20 minute rest. I flattened each roll with my hand in about a 5 to 6 inch or about 10 cm circle. Then i brought the sides up like you would for a filled steamed bun. Everything else i followed the recipe to a T.
First attempt and turned out so good. Hubby ate 3 in the row when they were fresh out of the oven. Thanks Aimee for the recipe and your video. It was very helpful for visual learner like me. I'm wondering if anyone tried adding matcha instead of pandan (I'm a HUGE fan of matcha). I'd love to try making matcha flavor bread next time. :)
Hie Aimee, I made these yesterday at night, put it in the fridge after final proofing & baked it the next morning. It turned out so wonderful, soft & fluffy. Thank you for a fantastic recipe.
I would love to do this, Maryam! Can you please share the details on how to do this? How long did you chill them overnight? Did you have to thaw them before baking? If so, for how long? TIA.
Omg Aimee!! I can’t explain to you how happy I am that my bread was a success. Your detailed instructions has helped me who’s not a baker so much. First kneading my bread was very sticky and I’m glad I read your instructions and comments. I added just a tiny bit more flour and yet it’s still sticky. I let it be. 2nd proofing the bread is just right. I used all purpose flour so it’s just a bit dense but still fluffy enough. It was a hit with my daughter. Soooo happy!!
Thanks Aimee for sharing this recipe! I already made 2 batches this week 😁 The buns turned out great both times, delicious and so addicting! I sprinkled powdered sugar right after baking instead.
Made this today and it turned out perfect. I've been looking for a soft fluffy bread recipe and for the third time,your recipe is spot on! Glad I found you on pinterest. My boyfriend says the bread is soft like cotton candy. I am so happy with the result. I was using cups for measurement and the dough was too wet so I added 1/4 cups of flour and knead it in the machine for 10 mins more. Thank you!🥰
I also used a scale and followed the recipe to the T, but my dough came out too wet and it didn't rise after an hour. I adjusted and added more flour (not sure how much) and re-kneaded so that the consistency and texture is the same as the video. I let it rise again and it finally rose the second time around, came out amazing! Thanks for the recipe!
Lovely recipe thank you so much Aimee. Luv your explanation and dedication. Noticed you respond often to your followers which is very refreshing. Made this last night. Didnt realized it took so long to proof. Also added generous portion of fresh pandan juice. Worth the kneading and waiting. Thank you again!
Lily Le I actually measured using a scale like she did ,I do normally measure with cups but I wanted this bread to be precise . As for temperature I baked my bread at 330 degrees Fahrenheit for about 15-17 minutes. Unless if you mean for the bread to rise I preheated my oven to 350 degrees Fahrenheit for 5 minutes turned it off to cool for 2 minutes then put my bread in to rise .
i also like my rolls a bit sweeter. Did you have to adjust anything else when adding more sugar? I learned not to tweak the recipes too much when baking because i've had disastrous results tweaking the sugar level for my macarons lol
If I wanted to add a pandan custard filling, would the instructions remain the same (including the baking time)? Thanks so much for all your great video tutorials! Love your detailed explanations.
Yes same for everything, except, might want to decrease the final rest time some so it can hold the fillings better. Also, don’t add too much fillings to prevent it from oozing out.
I try to reduce the flour to meet my requirement. I reduced to 250g, and so the other ingredients reduce respectively. Total I knead for 40min. I notice the dough is quite soft and wet. At the last 10min I added 10g of flour so that my dough not too wet. My room temperature is 28-30 degree Celsius, so when the dough kneading can easily absorb the heat, I have to put the dough with the mixing bowl into freezer for about 3 min after 5 min of kneading. The speed of the mixer I also have to put medium speed so that the dough not tear apart and stick back to the mixing bowl. After baking, the bread really so soft exactly like the video shown. I love it! Btw, I like the bread got a bit darker because it taste a little bit “toast” & crunchy ♥️ Thank you for the recipe and your guidance!
Fantastic job! Sounds like you have experience with bread making and dough. It’s important to know how to adjust and work with the dough to get that consistency. There’s just too many variables that can affect the outcome so that’s good. Love it!!
Awww thank you so much for your kind words!! I am aiming for one video a week. Stay tune ❤️ and yes, all purpose will work. Bread flour has a higher protein content and works better but all purpose will do 😊. Key thing is working that dough and letting it rise 👌
How do I add my pictures, I brushed butter on it before I baked it and after it was done and the color was still beautiful., just like me, haha. Thankyou Aimee for sharing, sharing is caring.
I made this today and I used my breadmaker for kneading. The bread is very soft , fluffy and aromatic 😋😋😋. I have no problem following the recipe and your instructions. Thanks for sharing
The first time I made this I used pandan essense, then I bought pandan extract (the thicker, dark green butterfly brand) and I still found that the pandan taste wasn't strong enough. Do you think I can add 1.5 tsp? Any ideas to up the pandan flavor?
I bake it for the first time yesterday. It taste good. Am super excited. Thank you. My dough is more wet than yours since I use cup measure. I just keep kneading for another 15-20 min or so after the second round of kneading. It finally come out shiny.
Hi, thank you for sharing the recipe. Currently, I am on a keto diet. Would it be possible to substitute the bread flour with almond or coconut flour? Thank you.
2nd time trying this recipe with bread flour and it turned out soooo goodddd. Thank you, Aimee for sharing the recipe and giving us detailed instructions. I knead all by hand. 1st time, I used all purpose flour and my pandan essence didn't have a strong green color but still tasted good
Just tried recipe, thank you for making the video so easy to do. I never think making bread so easy like this. The bread is so yummy, and smell so good. Thank you so much.
Thanks for the amazing video! Just made them and they turned out perfectly! I did end up adding the 1/4 cup of flour since the dough was quite wet. It was still more wet than the dough in your video by the second knead, but came together nicely in the end. It took 2 hours for the second rise. Can’t wait to make more!
My first successful milk bun recipe all thanks to you! So fluffy and moist. I made it all by hand kneading, your tips were so helpful. Thank you so much!!!! 💖✨
Thi Le just nice I was about to ask whether can hand knead.. Here u hv the answer for me. But how long u take to hand knead? Even using machine need separately at least 10mins each, I guess hand knead hv to work the extra mile😅😅😅
I just baked these yesterday and they were so lovely and soft! Although I think the flavour was quite subtle so I might try to change the extract into using real pandan leaves and experiment with the liquid ratios. But never the less thank you so much for this recipe! ❤❤
I just made this and they came out so fluffy even though my 1st proof wasn't great (forgot how to proof in the oven properly). The only complaint is the coconut and pandan flavor was a bit muted, so in the future I may double the amount of extract. Awesome recipe!
I do kneading by hand and it's surprising me coz the outcome was so beautiful, soft and fluffy texture. I'd never expect coz it's my first time to do it. Thanks for this wonderful recipe 👍
Just made these for the first time! Amazing! Your videos are some of the best recipe videos I’ve watched! Your audio and visual are so ideal and easy to follow. I can’t wait to make more of your recipes!
Thank you!! Truly appreciate your feedback and kindness. My hope is everyone can make them. I learned how to cook on my own so it’s important to me to make it understandable and achievable. ❤️🤗
I accidentally forgot to add eggs but the buns still turned out yummy and soft. Without them, it was almost vegan! Completely vegan if you sub the milk with more coconut milk. This is a great and forgiving recipe. Thank you!
Thanks so much for this recipe! My kids loved a similar bun that I used to buy at a nearby Asian bakery. I made this the first time exactly as instructed and the second time in dough mode with my bread maker. Not as fluffy the second time around but it saved me a bit of time.
Thank you for sharing this recipe. I made several batches to share with friends and my buns turned out good every time. Very tasty, soft, and great aroma. I like adding a little bit of power sugar as you suggested in the ube bun recipe more than adding corn starch though.
Hi Aimee, Thank you so much for sharing such wonderful recipe and clear instruction too (I use scale which is more accurate). I followed your instruction to the T. The buns came out beautifully, soft, pillowy with nice pandan and coconut aroma and beautiful color too!. My friends and sisters loved them! :) This recipe is keeper! Keep up the good work and post more wonderful recipes! :)
Dear Aimee, I've tried making tis buns today and I'm so happy it turns out so fluffy soft... Loving it! I used a hand mixer. Super thanks Aimee😍😘🌹. Love from Malaysia
I made this today and I had to use the extra flour, but it turned out amazing! I also made the ube version a few days ago. Both are soo fluffy!! I'm going to make another batch for some healthcare workers :) thanks the the recipe
Thank you so much for this recipe! This is the first time ever that i made bread. Because of this recipe i went out today and bought a mixer. The last mixer in the store! Lol. My bread came out perfect! And i also added confectioner sugar on top after baking! My dad saw my post and came over right away to get some. Sooo soo good! My son and husband loved it! Will be making more for sure!
Thank you for your video. I love this recipe. Made is several times and my family loves it. I also made your sweet purple yam coconut milk bread too. OMG....thank you so much. I made these every other week or weekly for my family and they love love them.
I only had all purpose flour and after adding about 4 tablespoons of flour on top of the 350 grams that I weighed it finally came out to the consistency of yours on the video. Thanks for all the visuals and the comments below. It really helped a first timer like me :) I had to kneed it a little longer so hopefully it still comes out good (fingers crossed)
I just pull them out of the oven and they are beautiful and delicious!!!!!! Thank you for such a wonderful recipe and tutorial! I decided to dust the top with powdered sugar instead of cornstarch and it’s AMAZING! It’s fluffy and soft and yummy! (Btw, I noticed you said #2 on the kitchenaid mixer but in the video it looks more like #3 because it’s between 2 & 4, so I mixed it on #3 on my kitchenaid. :)
My dough was very sticky as well so after the second mixing I turned it up to 4 on my kitchen aid and mixed it for 10-15 mins to achieve the stretchy dough test. They came out so yummy! Super fluffy. I only wish it had more pandan flavor. Next time I’ll add more pandan and maybe a little vanilla and some more sugar.
Aimee's Cooking That’s the brand I used actually! I think I just like very strong flavors lol. The recipe was great though, I’m going to try your ube recipe next
Hi Aimee, I just made it today. It was a success.😍 I used all purpose flour so the 2nd kneading took around 17’. The dough still seem wet but I didn’t add any extra flour. Thank you so much for the recipe.😃
@nostalgia blast you’re so welcome 😉 glad you like it. Nothing makes me happier than knowing it was a success. Truly appreciate you letting me know and giving feedback ❤️❤️❤️
Love this recipe I already made it twice. 😊 The only thing I don’t like is the kneading part since it’s a bit wet and since I don’t have a kitchenaid I knead it by hand and it takes forever but it’s all worth it after 😊 I will try the ube next since I love everthing ube.
Thank you so much for sharing this recipe. I just made this fresh out of the oven and oh my my!!! So yummy and so worth the kneading. I kneaded by hand btw.. thank you again! It's a staple in my cooking book!
@ tram Nguyen, hard to say depends a lot on the humidity, temp, kitchen environment. I would say about an hour to 2. Most importantly, just let it rise till that point even if it’s past two hours. Otherwise the buns won’t be soft and fluffy 😉🤗
![Warhammer 40k: Space Marine 2 | เพื่อจักรพรรดิ ! [ตอนเดียวจบ]](http://i.ytimg.com/vi/4M0ckYMA4-U/mqdefault.jpg)
I have had several similar comments about the dough being wet. Please see description box for all the details. If you are using a scale it should be perfect but if you are using cup and spoon then you might have to add a little more flour. It might vary some because everyone measures a little different when using cup/spoon. Also, I used instant yeast. If you are using a different type that requires activating then you will need to use the milk from the recipe to bloom it. Do not add extra liquid. Lastly, all the tips are in the video so make sure you are watching the entire video and it will answer many of the questions you might have. If you don’t have bread flour, you can use all purpose. It will be less fluffy but will still taste amazing 😉
If you’re dough is wet and sticky after you went through all the kneading steps, no worries, just move on to letting it rest.
Aimee's Cooking when measuring the flour, do you pack it in the measuring cup?
I scooped and level but do add a little more flour if your dough doesn’t look like mine when you mix it in the first minute or two
Also what brand do you use for pandan? The one I use comes out green but as soon as you mix the wet ingredients together, the color fades.
I follow each measurement and steps accurately but once I add the butter it separates and doesn’t form again? I let it mix additional 5 mins. Should I add more flour? This would be my 3rd attempt. ☹️
Add a little more flour and keep on lneading
Thank you for the recipe! I just wanted to add that I made the mistake of adding the 8g of yeast without activating it first. However, I used another 6g of yeast that I activated and this still came out very nicely! Also, the second and last proof took the longest as mine took 2 hours with my house temperature of 77F.
Thanks for trying. Your feedback will help others 💕🤗
I tried making this today and it was a total success. The dough was a bit wet and sticky after all the kneading so I just added 1 more tbsp of bread flour and voila. Thank you for the precise instructions. The bread was a big hit. Forgot to mention, I proof the dough in Instant Pot for 1 hour and skipped the middle 15 min rest. Next time I will try to incorporate your custard filling (from coffee bread) to this bread. Thanks again for a wonderful recipe.
Fantastic!! Glad y’all liked it 👏👏👏
Made this yesterday and turned out just like yours. My daughter’s first reaction- “wow, it’s just like the video, mom!” It was very soft, fluffy and good, but the coconut and pandan taste was a little mild. I thought it was going to be more sweet like the waffles. On to try another one of your recipes.
Hooray!!! Another successful attempt. You did great. Thanks for letting me know. Stay in touch and keep me updated. I am always available for questions 💕💕
I love your recipes. Easy to follow, on point. I look forward to trying the pandan/mung bean layered dessert next.
That one is absolutely delicious. It’s one of my favorites. You won’t be disappointed 😉
Tried this yesterday. I could not buy any bread flour at the local store. I guessed everyone was making bread during this 'stay home' period :-). I followed an online recipe to convert all purpose flour to bread flour using vital wheat gluten. I also added extra 1/4 cup of flour (suggested in one of the comments) since my dough was wet as well. Instead of using 8 gr of instant yeast, I used one package of instant yeast (7 gr). I did not want to open a second package just for 1 oz extra. Everything worked out beautifully. My wife and her friends liked them. Wife's friends will try to make them as well :-) It did take several hours for the dough to rise 2.5X its original size the first time. It took time for the yeast to start cranking. Once the dough was divided, it rose pretty quickly. I had a lot fun making this. Many thanks for the recipe and the video.
@jeff vu you’re so welcome. Sound like you did very right. Glad it all worked out. Y’all enjoy!! And thank you for giving this recipe a try. ❤️❤️❤️
I finally bought a kitchenaid mixer and trying out this recipe for the first time! Your instructions are very easy to follow! Ty
Awww congratulations on your new kitchen gadget. It’s very handy for sure. You will love it. 😉🤗
I made this and it is absolutely the best milk bread, I didn’t need to add more flour because the dough was neither too wet or dry. This recipe is perfect, thank you!!
Yay! Love it. Thanks for trying. And the update too 🤗🤗
Hi Aimee, After watching countless baking videos and with many epic fails. Your's was the ONLY one that came out perfectly. My family is addicted to this Coconut pandan milk bread. Thank you so much for the tutorial. I'm going to try out your Banh Mi. Please post more if and when you're available.
Thank you for considering my recipe. Good luck. Do hope to heat from you with good news on your finished product. I will definitely be posting more for sure. Enjoy!! ❤️❤️
I veganized the recipe by using soymilk, vegan butter and a flax egg! I also made a coconut paste filling and the bread turned out so good!! Thanks for all the helpful tips!!!
Fantastic! Appreciate the feedback. I am sure it will help many others ❤️❤️
I have made this twice. First with pandan extract then second time with ube extract. Both times it turned out great. Thanks for sharing your tips and this recipe. This is definitely a keeper!
Yay!! I have a fresh ube milk bun recipe coming soon. Stay tuned. Thank you for trying. Happy to hear you enjoyed it. 💕💕
This buns are so good and fluffy! I added bread softener and bread improver around 3g each and reduced the sugar to 65g. My dough is slightly wet so i added around 2tbsp flour and it came out great. Ended up with 12 buns (around 60g each) so I made 6 plains and 6 with red bean fillings (30g). My family loves it. Will definitely make this again👍
Fantastic!!!! Glad you enjoyed it. ❤️
Excellent instruction video and recipe. I made this twice, used bleached bread flour the first time and I bleached bread flour the second time. Found it to be slighty sticky and added 2 tbsp more bread flour and 2 tsp butter to bring it all together during the second knead. The airy, fluffy and light texture is amazing. Once cooled it’s very much like a dinner roll. I poked a hole on the side and filled it with creamy coconut custard. Yum.
Thank you for sharing this recipe, Aimee! Made it twice and my family loves it. I added unsweetened coconut flakes to the dry ingredients, it sooo good. They said it's like cotton candy, so soft and fluffy. I'm so happy you gave such detailed instructions, that helps a lot. Greatly appreciated! Love your channel.
Thank you so much love!!! ❤️
I love how detailed the instructions are but I opted to replace the coconut milk with pandan water like 1/2 cup and 1/4 cup of coco milk. It came out a little wet so I had to add 5 more tbsp of bread flour. And extra 5mins to knead. Came out so yummy! 🥰 thank you!
Nice! 😃
Oh was the pandan flavor stronger?
I needed to use up some fresh yeast I had in my fridge and made about 3 dozen of these to give to my family and friends (no contact delivery of course). Everyone raved about how soft and fluffy they were!!!
That’s very sweet of you!! Glad they liked it. Yes, love this recipe for how soft and fluffy the texture is. Thanks for trying. 😘😘
Is it the same amount of fresh yeast to the active yeast in the recipe??
7 grams of active dry yeast = 2 1/4 teaspoons active dry yeast = 17.5 grams fresh yeast = 1 block (0.6-ounce size)
@@AimeesCooking Thank you!
Hello Aimee, I'm a new subscriber. I have Laos American neighbors, and we absolutely adore them. They are the most wonderful family, and we are so blessed to have them for our neighbors and friends ❤️ I ordered Pandan extract hoping to make them a special gift. I can't thank you enough for this very easy to follow and very detailed video. You've given me confidence and a delicious recipe for my beloved friends ❤️🙏
Thank you so much!
This is the most well-explained cooking video I've ever seen! So detailed and informative! My pandan buns are in the oven as I write this. Can't wait to gobble them up =) Thanks Aimee!
I made this tonight, my dough was also really wet, I kept dashing more flour, in the end I must have added another 1/2 cup at least. I also kneaded it for an extra 10 minutes until it was more together but still quite wet. My last rise in the pan ended up being 45 minutes, but it came out perfect! So fluffy and soft and yummy!!! Thanks for the recipe!!!
You’re welcome
mine was quite wet as well... wonder what happened...
Aimee!! Omg! I tried this today and its perfect! So soft and fluffy!! I filled it with sweetened coconut flakes cooked in left over coconut milk. So yummy!! Thank you for the recipe. This is definitely a keeper. I will try the ube next.
Whoohoo!!! Let me know how you like the Ube 😉
YOU ARE THE BEST!!!! I am so bad with kitchen, especially baking. So great that you even show the number you use for each mid and let us know the time needs for each different mix too!
Thank you! I hope it will help everyone. ❤️
I made this and its perfect i just add a liittle more flour while kneeding . And instead of constarch on top i rolled it on breadcrumbs and there it is! My coconut pandan pandesal. I love it.😊 now i know how to make my pandesal soft and fluffy😊😘
Thank you very much for your recipe😘
Glad you tried the recipe and you’re so welcome. 💕💕💕
Just wanted to hop back on here to thank you again Aimee for sharing your wonderful recipe. Thank you! Thank you! Thank you! I successfully made it today, but had to make some adjustments. Hopefully my learnings can help others who are trying this recipe. I measured the bread flour out exactly to equal 350 g, but ended up adding your allotted 1/4 cup as the dough was too wet otherwise. After the 2nd knead of 10 minutes, I kneaded for another 5 minutes, then rested the dough for 5 minutes, then kneaded again for 5 minutes (30 minutes total kneading time) in order to get a workable dough. I also used your tip of turning on the oven for 1 minute then off for my final rise and it only took me 1 hour.
You’re so welcome. Your feedback is greatly appreciated. It helps motivate me and helps me know what I am doing is right. Thank you!!
Very nice and interesting recipe my dear sister. The buns looks so soft and delicious my dear. Thank you for sharing this recipe Sis. New friend 👍🌹
Thank you!!! Stay in touch ❤️
Oh my fluffy balls! First time making bread, followed your recipe and it came out superb. Like many others, my dough was wetter and stickier than yours and I seriously had doubts that it would come out good but I pressed on, and after the final rise, I popped those babies in the oven and hoped for the best 🤞🤞. 20 minutes later, I was drooling from the scent of freshly baked bread. I waited 2 minutes and couldn’t wait any longer for the cooling process so I stuffed one of those hot buns in my mouth. It came out so soft and pillowy. I couldn’t have been more pleased. Thank you for the thorough recipe!!
Yaaaaayyyy!! Wet dough will really fluff up the bread. Thanks for not giving up on the recipe. 💕💕
Thank you for the recipe. I substituted whole milk instead of coconut milk and added extra 1/4 c cuz the dough was too wet. Other than that I follow your instruction and it came out super yummy.
@kieudung nguyen that’s wonderful!! Great job. Thanks for trying out the recipe ❤️❤️❤️
If your dough is wet that's PERFECTLY fine. In fact it's better because your dough will get a much better rise. Avoid the urge to add extra flour. Once the dough rests and the flour absorbs the water the stickiness will go away.
I made this today and the house smells scrumptious and the taste--out-of-this-world! I used a scale to measure the dry ingredient and the dough was a bit wet during the kneading process, so I added a bit more flour. Other than that....YUMMY! You rock Aimee, thank you!
Fabulous!! Thank you for trying and keeping me posted. Love your feedback ❤️❤️😘
Ok so I gave it another try and this time it turned out perfect. Love how moist it is and it’s not dry at all. My husband love it too. Will be making it more but I love yam so I will be filling it with yam next time.
Yam sounds delicious. Thank you for not giving up on the recipe after attempt #1 . 💕💕💕
Aimee's Cooking I tried it with purple yam fillings and OMG I love it. The bread is so soft with the yam just makes it the best combination.
Thank you for sharing. They came out just like yours. However i decided to put my spin on it. I filled them with custard cream. It reminded me of some sweet buns i ate in Korea. The fact that this ones were pandan also was a bonus. For those that wonder when exactly did i fill them up, it was right after the 20 minute rest. I flattened each roll with my hand in about a 5 to 6 inch or about 10 cm circle. Then i brought the sides up like you would for a filled steamed bun. Everything else i followed the recipe to a T.
You’re welcome. Custard cream sounds like a delicious addition. Enjoy. ❤️
First attempt and turned out so good. Hubby ate 3 in the row when they were fresh out of the oven. Thanks Aimee for the recipe and your video. It was very helpful for visual learner like me. I'm wondering if anyone tried adding matcha instead of pandan (I'm a HUGE fan of matcha). I'd love to try making matcha flavor bread next time. :)
Wow, yay!!! I have not added matcha but I don’t see any reasons why it can’t be done 🙂
Hie Aimee, I made these yesterday at night, put it in the fridge after final proofing & baked it the next morning. It turned out so wonderful, soft & fluffy. Thank you for a fantastic recipe.
Yay!! Happy to hear you love them!! ❤️
I would love to do this, Maryam! Can you please share the details on how to do this?
How long did you chill them overnight? Did you have to thaw them before baking? If so, for how long? TIA.
Just made this and added ube filling! So good!!!! Thank you!
@lisa thaoky ube filling!! Yum!! Glad you enjoyed it😉😘😘
Omg Aimee!! I can’t explain to you how happy I am that my bread was a success. Your detailed instructions has helped me who’s not a baker so much. First kneading my bread was very sticky and I’m glad I read your instructions and comments. I added just a tiny bit more flour and yet it’s still sticky. I let it be. 2nd proofing the bread is just right. I used all purpose flour so it’s just a bit dense but still fluffy enough. It was a hit with my daughter. Soooo happy!!
Fantastic. So happy for you. You did wonderful. Great job. 👏👏❤️
Thanks Aimee for sharing this recipe! I already made 2 batches this week 😁 The buns turned out great both times, delicious and so addicting! I sprinkled powdered sugar right after baking instead.
You’re so welcome!! I am glad you like them 🤗🤗🤗
Can share me the recipi? Video never mentioned the gram of all the ingredients
It’s in the description box 😉
Made this today and it turned out perfect. I've been looking for a soft fluffy bread recipe and for the third time,your recipe is spot on! Glad I found you on pinterest. My boyfriend says the bread is soft like cotton candy. I am so happy with the result. I was using cups for measurement and the dough was too wet so I added 1/4 cups of flour and knead it in the machine for 10 mins more. Thank you!🥰
You’re welcome. Glad y’all enjoyed it 🤗
I started at about 9:15 pm and finished about 1 am. So long process but turned out good. Thank you Aimee! Delicious!
Awww, I am glad the hard work paid off. Thank you for trying 💕💕
I also used a scale and followed the recipe to the T, but my dough came out too wet and it didn't rise after an hour. I adjusted and added more flour (not sure how much) and re-kneaded so that the consistency and texture is the same as the video. I let it rise again and it finally rose the second time around, came out amazing! Thanks for the recipe!
Glad it worked out!! ❤️
Aimee, I just tried this recipe and O-M-Gee! SoOoo good!! Thank you!
Yay!! Love it. Enjoy ❤️
I made these this morning and my family absolutely loved them!! And I mean LOVED THEM. Thank you for the amazing recipe!
Yay!! You’re so welcome. Enjoy😉
Just tried making this and it come out perfect. Thank you!
My pleasure 😊
Lovely recipe thank you so much Aimee. Luv your explanation and dedication. Noticed you respond often to your followers which is very refreshing. Made this last night. Didnt realized it took so long to proof. Also added generous portion of fresh pandan juice. Worth the kneading and waiting. Thank you again!
Awww, you’re welcome. Sweet dough takes longer to proof. I am glad everything worked out and that you enjoyed it 🤗🤗
Literally just baked this today it was delicious and amazing I added abit more sugar ! I like my rolls to be abit more sweeter!
@aaron moua wonderful!! Thanks for trying. Super thrilled that you like it 🥰🥰
What is the temperature and how u measure the flour?? I don’t think the video is helpful w those details
Lily Le I actually measured using a scale like she did ,I do normally measure with cups but I wanted this bread to be precise .
As for temperature I baked my bread at 330 degrees Fahrenheit for about 15-17 minutes. Unless if you mean for the bread to rise I preheated my oven to 350 degrees Fahrenheit for 5 minutes turned it off to cool for 2 minutes then put my bread in to rise .
i also like my rolls a bit sweeter. Did you have to adjust anything else when adding more sugar? I learned not to tweak the recipes too much when baking because i've had disastrous results tweaking the sugar level for my macarons lol
Hannie Bee Hi there I actually didn’t have to adjust anything else. I added 130 grams of sugar and my bread came out perfect!
This is an excellent video. Thanks for the clear instructions and tips. I made a batch today and the bread turned up perfect.
So glad you liked it. Thank you for trying the recipe and you’re so welcome ❤️❤️
If I wanted to add a pandan custard filling, would the instructions remain the same (including the baking time)? Thanks so much for all your great video tutorials! Love your detailed explanations.
Yes same for everything, except, might want to decrease the final rest time some so it can hold the fillings better. Also, don’t add too much fillings to prevent it from oozing out.
I try to reduce the flour to meet my requirement. I reduced to 250g, and so the other ingredients reduce respectively. Total I knead for 40min. I notice the dough is quite soft and wet. At the last 10min I added 10g of flour so that my dough not too wet. My room temperature is 28-30 degree Celsius, so when the dough kneading can easily absorb the heat, I have to put the dough with the mixing bowl into freezer for about 3 min after 5 min of kneading. The speed of the mixer I also have to put medium speed so that the dough not tear apart and stick back to the mixing bowl. After baking, the bread really so soft exactly like the video shown. I love it! Btw, I like the bread got a bit darker because it taste a little bit “toast” & crunchy ♥️ Thank you for the recipe and your guidance!
Fantastic job! Sounds like you have experience with bread making and dough. It’s important to know how to adjust and work with the dough to get that consistency. There’s just too many variables that can affect the outcome so that’s good. Love it!!
I love your channel!!! Please upload more frequently 😭
Can I use regular flour instead of bread flour? TIA x
Awww thank you so much for your kind words!! I am aiming for one video a week. Stay tune ❤️ and yes, all purpose will work. Bread flour has a higher protein content and works better but all purpose will do 😊. Key thing is working that dough and letting it rise 👌
Make these today, it is perfect. Instructions given is very clear. I just follow and get the exact results. I am very happy. Thanks for sharing
Thanks for trying and you’re welcome. ❤️
Omg , she was right, it was exactly like you see it, and the Taste was even better. I put a little icing on top , Bam, pan was gone.
Wanted to put a picture but not sure how, Oh shit,
Glad you liked them. Yeah, they don’t last in my house either. Gone as soon as they are out of the oven, lol 😂
How do I add my pictures, I brushed butter on it before I baked it and after it was done and the color was still beautiful., just like me, haha. Thankyou Aimee for sharing, sharing is caring.
If i leave it out, my mom will wipe the whole thing out so i have to hide it in the microwave.
Lol 😂
I made this today and I used my breadmaker for kneading. The bread is very soft , fluffy and aromatic 😋😋😋. I have no problem following the recipe and your instructions. Thanks for sharing
I love the smell too. Makes the whole house smell so sweet.
Hi used bread maker to knead to. How long did you knead your dough with bread machine? Thanks
The first time I made this I used pandan essense, then I bought pandan extract (the thicker, dark green butterfly brand) and I still found that the pandan taste wasn't strong enough. Do you think I can add 1.5 tsp? Any ideas to up the pandan flavor?
The extract is better since it’s more concentrated 🙂
I bake it for the first time yesterday. It taste good. Am super excited. Thank you. My dough is more wet than yours since I use cup measure. I just keep kneading for another 15-20 min or so after the second round of kneading. It finally come out shiny.
Awesome!! Yes, it’s all about the consistency of the dough with this recipe. As long as it gets elastic, the bread will be light and fluffy 😉
Hi, thank you for sharing the recipe. Currently, I am on a keto diet. Would it be possible to substitute the bread flour with almond or coconut flour? Thank you.
@ emloyo You’re welcome. Unfortunately, the gluten is what makes the buns fluffy and soft. You won’t get the same result with non gluten flours.
I don’t usually bake but I was able to follow this and make it successfully! So delicious thank you! 😋
2nd time trying this recipe with bread flour and it turned out soooo goodddd. Thank you, Aimee for sharing the recipe and giving us detailed instructions. I knead all by hand. 1st time, I used all purpose flour and my pandan essence didn't have a strong green color but still tasted good
Love it!! Thanks for the update. Means a lot to me when you guys let me know about the result. 🤗❤️❤️
Just tried recipe, thank you for making the video so easy to do. I never think making bread so easy like this. The bread is so yummy, and smell so good. Thank you so much.
Awesome!!! You did great! Thanks for giving it a try. 🤗
Thanks for the amazing video! Just made them and they turned out perfectly! I did end up adding the 1/4 cup of flour since the dough was quite wet. It was still more wet than the dough in your video by the second knead, but came together nicely in the end. It took 2 hours for the second rise. Can’t wait to make more!
Thank you for sharing your experience. I am happy to hear it was a success for you. You’re so welcome and enjoy!! 💕💕
Thank you so much for the detailed recipe! I made these buns last night but replaced the corn starch with powder sugar and they were perfect!
Awesome. Great job!👍🏻
Tried this recipe and added pandan custard inside and it was sooo moist and delicious! Thank you for sharing the recipe ❤️
You’re welcome ❤️
My first successful milk bun recipe all thanks to you! So fluffy and moist. I made it all by hand kneading, your tips were so helpful. Thank you so much!!!! 💖✨
You’re welcome. Enjoy!! ❤️
Thi Le just nice I was about to ask whether can hand knead.. Here u hv the answer for me. But how long u take to hand knead? Even using machine need separately at least 10mins each, I guess hand knead hv to work the extra mile😅😅😅
I made these twice and they were a hit! Thank you so much Chi Aimee! Can’t wait to try your other recipes, your videos and instructions are top notch.
You’re welcome Em. Thanks for trying. Glad y’all enjoyed it. ❤️
I just baked these yesterday and they were so lovely and soft! Although I think the flavour was quite subtle so I might try to change the extract into using real pandan leaves and experiment with the liquid ratios. But never the less thank you so much for this recipe! ❤❤
Keep me posted 🙂
One of my favorite recipe, my family love these thank you so much for a wonderful recipe!
You’re welcome ❤️
Thank you for teaching us. Much gratitude and appreciation to you! My son has baked three batches so far.
Awww thank you so much!! 🙏🙏. Please tell him I said “thank you” for trying the recipe 💕💕
I just wanted to let you know I tried this recipe. it is DIVINE. thank you very much for sharing.
I made this for my family and they absolutely love it. Thank you for sharing.
You’re welcome ❤️
I just made this and they came out so fluffy even though my 1st proof wasn't great (forgot how to proof in the oven properly). The only complaint is the coconut and pandan flavor was a bit muted, so in the future I may double the amount of extract. Awesome recipe!
Thank you!! ❤️
I tried baking this today. Your recipe is amazing and they really turned out great, so soft and fluffy and tastes incredible. Thank you.
👏👏👏. Thanks for the update ❤️❤️
I do kneading by hand and it's surprising me coz the outcome was so beautiful, soft and fluffy texture. I'd never expect coz it's my first time to do it. Thanks for this wonderful recipe 👍
You’re welcome ❤️
Just made these for the first time! Amazing! Your videos are some of the best recipe videos I’ve watched! Your audio and visual are so ideal and easy to follow. I can’t wait to make more of your recipes!
Thank you!! Truly appreciate your feedback and kindness. My hope is everyone can make them. I learned how to cook on my own so it’s important to me to make it understandable and achievable. ❤️🤗
I accidentally forgot to add eggs but the buns still turned out yummy and soft. Without them, it was almost vegan! Completely vegan if you sub the milk with more coconut milk. This is a great and forgiving recipe. Thank you!
You’re welcome
Thanks so much for this recipe! My kids loved a similar bun that I used to buy at a nearby Asian bakery. I made this the first time exactly as instructed and the second time in dough mode with my bread maker. Not as fluffy the second time around but it saved me a bit of time.
Awesome!! Yea, bread maker probably didn’t knead it enough.
I just finished making it. It is a nice texture. It's yummy! Thanks for your recipe ❤️
You’re welcome. Enjoy Chi. Merry Christmas 🎄🎁
Thank you for sharing this recipe. I made several batches to share with friends and my buns turned out good every time. Very tasty, soft, and great aroma. I like adding a little bit of power sugar as you suggested in the ube bun recipe more than adding corn starch though.
You’re welcome. It’s a good substitution for sure 🙂
Hi Aimee,
Thank you so much for sharing such wonderful recipe and clear instruction too (I use scale which is more accurate). I followed your instruction to the T. The buns came out beautifully, soft, pillowy with nice pandan and coconut aroma and beautiful color too!. My friends and sisters loved them! :) This recipe is keeper! Keep up the good work and post more wonderful recipes! :)
You’re so welcome 😉
Dear Aimee, I've tried making tis buns today and I'm so happy it turns out so fluffy soft... Loving it! I used a hand mixer. Super thanks Aimee😍😘🌹. Love from Malaysia
Welcome!! You’re so welcome 😀
I made this today and I had to use the extra flour, but it turned out amazing! I also made the ube version a few days ago. Both are soo fluffy!! I'm going to make another batch for some healthcare workers :) thanks the the recipe
Thank you for trying the recipe. That’s very sweet of you to make it for others. Kindness is priceless. Hope they like them. Y’all enjoy.
Thank you so much for this recipe! This is the first time ever that i made bread. Because of this recipe i went out today and bought a mixer. The last mixer in the store! Lol. My bread came out perfect! And i also added confectioner sugar on top after baking! My dad saw my post and came over right away to get some. Sooo soo good! My son and husband loved it! Will be making more for sure!
Awesome!! It’s my favorite recipe too. I am very happy you succeeded. Great work!! 👏🙂
I just made it. The result came out exactly the same, thank you for a good recipe , it is very moist soft 👏👍
Fantastic. You’re welcome. Thanks for the update ❤️
Thank you for your video. I love this recipe. Made is several times and my family loves it. I also made your sweet purple yam coconut milk bread too. OMG....thank you so much. I made these every other week or weekly for my family and they love love them.
Wonderful!!! Thrilled to know you guys enjoyed it!! ❤️
I don’t like cooking at all but your video is so inspiring. I will try to make these. Looks so yummy.
@katie duong it’s very yummy. Enjoy!! 😉
I only had all purpose flour and after adding about 4 tablespoons of flour on top of the 350 grams that I weighed it finally came out to the consistency of yours on the video. Thanks for all the visuals and the comments below. It really helped a first timer like me :) I had to kneed it a little longer so hopefully it still comes out good (fingers crossed)
Hope to hear good news from you. Good luck!! 😉
A little more dense than yours looked, but still yummy! I will get some bread flour next time, Thanks!
Just let it rest longer before baking 😉
@@AimeesCooking OK thanks!
You’re welcome 😉
I finally success baking it after 5 attempts. Thank you so much for sharing all the little tips.
great job It pays to not give up
Thanks for the recipe! I don’t have a machine and kneaded by hand. It came out really good and soft 😊
Yay!! It’s a little more work but so worth it 🙂
I just pull them out of the oven and they are beautiful and delicious!!!!!! Thank you for such a wonderful recipe and tutorial! I decided to dust the top with powdered sugar instead of cornstarch and it’s AMAZING! It’s fluffy and soft and yummy! (Btw, I noticed you said #2 on the kitchenaid mixer but in the video it looks more like #3 because it’s between 2 & 4, so I mixed it on #3 on my kitchenaid. :)
Yay! Glad you liked them ❤️❤️😁
Thank you so much.. I made it today and it's really Amazing.. All my family loved it.. Thank you again for your clear instructions❤️❤️❤️
Hi Aimee! I’ve made this recipe twice already and the second time I adde ube. It was delicious!!! Thank you for sharing
Also have added 1/3 cup of bread flour bc my dough was on the wet side.
Hope that helps others
@iris vien ube fillings sound delicious. Glad you enjoyed it. Thank you for the feedback ❤️
I’m here cause my sister made these and I fell in love-SO yummy! Now I’m going to make them :)
Thank you for your support. Let me know how it turns out for you. Love to get more feedback. 🤗
Thank you sharing this recipe, Aimee! I tried it last night and it was delicious. Will be making many more batches to come!!
You’re welcome. I am glad you guys enjoyed it.
just made this today... it was so good!! thanks for sharing your recipe and methods with us!
@jananaja01 you’re so welcome!!! It’s super fluffy, right? My little girls loves them. She calls them cotton soft lol 😂
My dough was very sticky as well so after the second mixing I turned it up to 4 on my kitchen aid and mixed it for 10-15 mins to achieve the stretchy dough test. They came out so yummy! Super fluffy. I only wish it had more pandan flavor. Next time I’ll add more pandan and maybe a little vanilla and some more sugar.
I use butterfly brand. It’s very concentrated. Try that and see if it helps. Mine is very fragranced.
Aimee's Cooking That’s the brand I used actually! I think I just like very strong flavors lol. The recipe was great though, I’m going to try your ube recipe next
I followed your recipe and method exactly and I got perfect bread, almost similar to yours! Thanks!
Whoohooo!!!! Yay! 👏
Thank you for this recipe! Made it today (without the mixer) and it came out great!
Fantastic!! You’re welcome 😉
Hi Aimee, I just made it today. It was a success.😍
I used all purpose flour so the 2nd kneading took around 17’. The dough still seem wet but I didn’t add any extra flour. Thank you so much for the recipe.😃
@nostalgia blast you’re so welcome 😉 glad you like it. Nothing makes me happier than knowing it was a success. Truly appreciate you letting me know and giving feedback ❤️❤️❤️
Love this recipe I already made it twice. 😊 The only thing I don’t like is the kneading part since it’s a bit wet and since I don’t have a kitchenaid I knead it by hand and it takes forever but it’s all worth it after 😊 I will try the ube next since I love everthing ube.
Enjoy!
I was able to make perfect coconut bread with your great recipe. You are the best youtube bread recipes 👍
Thank you!
Tried your recipe, and it turns out super good, soft and tasty! Thanks for sharing!
Thank you so much for sharing this recipe. I just made this fresh out of the oven and oh my my!!! So yummy and so worth the kneading. I kneaded by hand btw.. thank you again! It's a staple in my cooking book!
Wonderful!! It’s my family favorite for sure. Y’all enjoy. ❤️
Just finish baking them! They taste amazing 🥰🥰..
thank you
Yay! Thank you for your update ❤️
This is the perfect dough for me. I'll surely follow the procedure. Thanks for sharing your recipe.
You’re so welcome 💕
Just made these tonight. Turned out Amazing. Better than expected. Thank you so much.
@crystalqng23 yay!!! Thanks for trying the recipe!!! ❤️😉🤗🤗
Aimee's Cooking hi,can you please tell me how long does it take for the final rise?Thank you.
@ tram Nguyen, hard to say depends a lot on the humidity, temp, kitchen environment. I would say about an hour to 2. Most importantly, just let it rise till that point even if it’s past two hours. Otherwise the buns won’t be soft and fluffy 😉🤗
This was such a great video! Thanks for explaining so well Aimee! Can’t wait to make it
You’re welcome. Let me know how you like it 🙂