I always jot down recipe ideas as they pop into my head, and the concept of a milk & honey loaf has been kicking around in my notebooks for almost two years now. Two years! I had a very specific idea of what it would taste like, how it would look, what kind of texture etc. Basically, aiming for extremely soft, sort of cloud-like and slightly sweeter than the average white bread. I kept playing around with different versions but was never happy with it.. until I suddenly realized what I had been doing wrong all this time.
In my mind, the milk & honey bread had always been a tall, beautiful, domed loaf of bread. But making the bread that soft and sweet meant that the top got reaaallly dark during baking (extra sugar content makes bread brown faster) and the bread had a tendency to squish when being sliced. Fail.
I can't believe that it took me this long to realize that buns were the answer all along. Tall, beautiful bread babies all golden on the outside and soft white clouds on the inside. It seems so obvious now.
The dough is made with whole milk for extra richness, and honey for sweetness, hence being called milk & honey buns. There's also butter and eggs thrown in for good measure (and flour, salt, yeast ..the usual crowd).