If you’ve ever wandered through a Chinese bakery, you’ll know the irresistible appeal of spring onion buns – soft, squishy milk bread rolls filled with savoury scallions and topped with even more golden spring onions and toasty sesame seeds. These Chinese bakery style buns are light, fluffy, and just a little sweet, making them the perfect balance of comfort and flavour. With this easy recipe, you can recreate your favourite Asian bakery bread at home, using simple ingredients and a straightforward method.
These spring onion milk bread buns are just like the ones you’d find at your favourite Asian bakery. Pillowy soft, lightly chewy, and full of savoury onion flavour. Whether you enjoy them warm from the oven or packed for lunch, they’re a simple way to bring that classic Chinese bakery bread experience into your own kitchen.
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Why You’ll Love These Spring Onion Buns
There’s a reason these spring onion buns are a favourite in Chinese bakeries. They’re light, fluffy, and packed with flavour in every bite. Here’s why you’ll love making them at home:
- Soft and pillowy texture – made with milk bread dough, these buns are incredibly fluffy and tender.
- Savoury spring onion flavour – fresh scallions are folded through the dough and sprinkled on top for maximum taste.
- Authentic bakery-style result – they look and taste just like the buns you’d find at an Asian bakery, but even fresher.
- Great for sharing – perfect as a snack, side dish, or to pack into lunchboxes.
- Freezer-friendly – bake a batch, freeze extras, and reheat for fresh buns anytime.
- Simple ingredients – everything you need is easy to find at your local supermarket.
Ingredients Notes and Substitutions
Milk bread dough
The milk bread dough recipe I use comes from The Woks of Life and has been my trusted go-to for years. It’s wonderfully straightforward, skipping the tangzhong step while still producing a loaf that’s soft, chewy, and beautifully tender in every bite.
- Thickened cream – also known as heavy cream. Bring to room temperature.
- Milk – full fat or skim milk is suitable. Bring to room temperature.
- Eggs – a large egg, roughly 55g. Bring to room temperature.
- Castor sugar – also known as superfine sugar.
- All purpose flour – also known as plain flour.
- Active dry yeast – or instant yeast.
- Salt
Spring onion filling and topping
- Spring onions – also known as scallions. Finely chopped.
- Neutral oil – any vegetable oil will work fine here.
- Sesame oil – for adding that fragrant, toasted flavour to your buns.
- Salt
- Castor sugar – also known as superfine sugar
How to Make Spring Onion Buns (Step by Step)
Step 1: In a stand mixer with dough hook attachment, add cream, milk, egg, castor sugar, flour, yeast and salt. Turn on the mixer and knead for 15 minutes or so, stopping the mixer every so often, squashing the dough together. After this time, the dough should pull away from the sides. If it’s too sticky add a little extra flour one tablespoon at a time and continue kneading until it does pull away.
Step 2: Cover the dough with a damp towel, place in a warm spot and allow to rise until it’s doubled in size (1-2 hours).
Step 3: Meanwhile, prepare spring onion filling by combining all ingredients in a bowl.
Step 4: Once dough has doubled in size, knead it again on a low setting for 5 minutes to remove air bubbles. Flour your surface and turn out dough on top of it. Divide into 12 pieces. Roll each ball into a flat rectangle, add in a teaspoon or two of the spring onions mixture and then roll into a sausage shape. Finish by twisting and then fold around itself to make knot.
Step 5: Place all balls of dough on to a lined baking tray. Cover again with a damp towel an allow to proof for one hour.
Step 6: Preheat oven to 175ºC. Whisk egg lightly and brush on top of each bun. Divide remaining spring onion mixture on the top of each bun and sprinkle with toasted sesame seeds. Bake for 23-25 minutes until buns are golden on top.
Tips for Perfect Chinese Bakery Style Buns
- Use room temperature ingredients – make sure the cream, milk, and egg are all at room temperature before mixing. This helps the dough come together smoothly and rise evenly.
- Knead until elastic – the dough should pass the windowpane test, meaning you can stretch it thin without tearing. This ensures a soft, fluffy texture. Kneading takes about 10-15 minutes usually.
- Let the dough rise fully – don’t rush the proofing stage; allow the dough to double in size for the best flavour and structure.
- Chop spring onions finely – smaller pieces fold more easily into the dough and distribute evenly throughout each bun.
- Don’t skimp on toppings – adding extra spring onion on top gives the buns that authentic Chinese bakery look and boosts savoury flavour.
- Bake until golden – look for a light golden-brown top; overbaking can dry the buns, while underbaking makes them dense.
Storing & Freezing Spring Onion Buns
These spring onion buns are best enjoyed fresh, but they store well too. Keep any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. For longer storage, wrap the buns tightly and freeze for up to 2 months. Simply reheat in the oven or air fryer until warm and fluffy again.
More Asian-style Recipes To Try
If you love these spring onion buns, you might also enjoy some of my other Asian recipes. Try my Steamed Eggplant with Chilli Oil, Lo Bak Go (Turnip Cake), or Pork and Tofu Cabbage Rolls. Each dish brings those same comforting flavours you’d find in an Asian home kitchen: simple, satisfying, and perfect to share.
📖 Recipe
Spring Onion Buns (Chinese Bakery Style)
Ingredients
Milk bread
- 160 g cream room temperature
- 250 mL milk room temperature
- 1 large egg room temperature
- 75 g castor sugar
- 570 g all purpose flour
- 10 g active dry yeast
- 7 g salt
Spring onion filling
- 4 spring onions finely chopped
- 2 tablespoon oil
- 5 g salt
- 2 teaspoon sesame oil
- 1 teaspoon sugar
- Toasted sesame seeds
Egg wash
- 1 egg
Instructions
- In a stand mixer with dough hook attachment, add cream, milk, egg, castor sugar, flour, yeast and salt. Turn on the mixer and knead for 15 minutes or so, stopping the mixer every so often, squashing the dough together. After this time, the dough should pull away from the sides. If it’s too sticky add a little extra flour one tablespoon at a time and continue kneading until it does pull away.
- Cover the dough with a damp towel, place in a warm spot and allow to rise until it’s doubled in size (1-2 hours).
- Meanwhile, prepare spring onion filling by combining all ingredients in a bowl.
- Once dough has doubled in size, knead it again on a low setting for 5 minutes to remove air bubbles. Flour your surface and turn out dough on top of it. Divide into 12 pieces. Roll each ball into a flat rectangle, add in a teaspoon or two of the spring onions mixture and then roll into a sausage shape. Finish by twisting and then fold around itself to make knot.
- Place all balls of dough on to a lined baking tray. Cover again with a damp towel an allow to proof for one hour.
- Preheat oven to 175ºC. Whisk egg lightly and brush on top of each bun. Divide remaining spring onion mixture on the top of each bun and sprinkle with toasted sesame seeds. Bake for 23-25 minutes until buns are golden on top.
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