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Spam Buns

Chinese Milk Buns

I have made these buns twice in the span of 13 days and I have no regrets. The first time I was just craving some baked buns and wanted to play around in the kitchen. They ended up coming out so good that they were gone within an hour or two of them coming out of the oven. I ended up making them again a couple days later. Seriously, they are SO GOOD. I had to post them so that I could tell you how good they were and to try them out.

Spam Milke Buns

If, you're not the biggest fan of spam or you just don't like spam. You can always stuff it with something else like a bunch of chopped up scallions! I grew up eating spam so I freaking love it. Granted, I love everything that's bad for you so I guess my opinion can't really persuade you that much. I do recommend trying it though.

Soft fluffy milk bun stuffed with spam
The dough is soft and fluffy, tender with just a little chew, crispy crunchy edges, and with a slice of spam right in the center... UGH ITS SO GOOD!

This recipe and my hot dog bun recipe differ a little bit. This recipe has an increase in flour and no butter while the hot dog bun has less flour and 2 tablespoons of softened butter. I wanted this bun recipe to hold up better and wouldn't be as hard to work with. Plus, spam is pretty fatty so I didn't mind the decrease in fat.The one with butter obviously taste a little better but if you don't want to deal with a fussier dough go with this recipe.

Spam Buns

Makes 6 - 8 buns


  • 1 cups of water, room temperature

  • 3 teaspoons of dry milk powder

  • 2 teaspoons of sugar

  • 1 1/2 teaspoons of rapid rise yeast

  • 315 grams of all purpose flour, plus extra for rolling out

  • 1/2 teaspoon of salt

  • 6 -8 slices of spam, approx. 1/2 inch thick

  • 1 teaspoon of sesame seeds, optional


  1. In a standing mixer, combine 1 cup of room temperature water, 3 teaspoons of dry milk powder, 2 teaspoons of sugar, 1 1/2 teaspoons of rapid rise yeast, 315 grams of all purpose flour, and 1/2 teaspoon of salt. Knead on medium speed for about 1 - 2 minutes or until your dough comes together. Let it rest in the mixer for 10 - 15 minutes.

  2. Take it of the mixer, dust your work surface with some flour and shape into a ball. Let it rest for 1 to 1-1/2 hours or until double in size.

  3. Once it has doubled in size, flatten or roll out into a large rectangle about 1/2 inch thick. Be sure to flour your working surface. Cut into 8 equal sized rectangles. Place a slice of spam in the center and fold the sides onto the spam, closing it like a book. See photos above!

  4. Flip the spam bun so it is seam side down. Repeat with the remaining dough. Place all your finished spam buns on a parchment paper/silicone lined mat. Let proof for about 25 - 30 minutes or until you see that they are visibly puffy.

  5. Preheat your oven to 350 degrees Fahrenheit. In the meantime, brush the tops with an egg wash and sprinkle over some sesame seeds. Bake for 35 - 40 minutes or until the tops are golden brown. Let cool and enjoy the spamy goodness!!

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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