Condensed Milk Bread Rolls
These soft, pillowy bread rolls are made with condensed milk, butter, and a few pantry staples. Perfectly fluffy and lightly sweet, they are quick to make and ideal for breakfast, snacks, or dinner. Bake them fresh and brush with butter for a tender, glossy finish.
Equipment
- Small mixing bowl – 1
- Stand mixer with dough hook – 1
- Spatula (1)
- Kitchen towel – 1
- 9"x9" square baking pan – 1
- Parchment paper (1 sheet)
- Pastry brush – 1
Ingredients
- 2/3 cup lukewarm milk
- 2 tsp active dry yeast
- 2.5 cups all-purpose flour
- 2 tsp granulated sugar
- 1/4 cup sweetened condensed milk
- 4 tbsp softened butter preferably salted
- 1.5 tbsp milk for brushing
- Butter for brushing baked rolls
Instructions
- Activate Yeast: In a small bowl, pour the lukewarm milk and sprinkle in the active dry yeast along with a pinch of sugar. Gently stir the mixture until fully combined. Let it sit undisturbed for 5–10 minutes, allowing the yeast to bloom and form a frothy, bubbly surface. This step ensures the yeast is active and ready to make your rolls light and airy.
- Prepare Dough Base: In the bowl of your stand mixer, combine the all-purpose flour, granulated sugar, sweetened condensed milk, and softened butter. Mix gently with a spatula until the ingredients are partially incorporated, forming a scraggy dough. The butter may appear clumpy, but it will blend during kneading.
- Combine Wet Ingredients: Pour the activated yeast mixture into the flour and butter mixture. Using the spatula, fold the wet and dry ingredients together until the dough starts to come together. It will still look slightly rough and sticky at this stage—this is normal and expected.
- Initial Rest: Cover the dough loosely with a clean kitchen towel and let it rest for 15–20 minutes. This brief resting period allows the flour to absorb the liquids fully, softening the dough and making kneading easier.
- Knead the Dough: Attach the dough hook to your stand mixer. Start kneading the dough on a slow speed for 3–4 minutes to bring it together. Gradually increase the speed to medium-high and continue kneading for an additional 10–12 minutes. The dough should become smooth, soft, slightly sticky, and elastic, pulling away cleanly from the sides of the bowl.
- First Proofing: Lightly oil a clean bowl and transfer the kneaded dough into it. Cover with a damp kitchen towel or plastic wrap and place in a warm, draft-free area. Allow the dough to rise for approximately 60 minutes or until it doubles in size. This slow fermentation develops flavor and ensures soft, fluffy rolls.
- Prepare Pan: While the dough rises, line a 9"x9" square baking pan with parchment paper. Ensure the paper extends slightly above the edges for easy removal of the rolls after baking.
- Deflate and Shape Dough: Once the dough has doubled, gently punch it down to release any trapped air. Transfer it onto a lightly floured work surface and shape it into a smooth log.
- Divide and Roll: Using a sharp knife or bench scraper, cut the dough into nine equal portions (about 76–77 grams each). Roll each portion into a smooth, tight ball by cupping your hands around it and gently rotating on the surface. Place the dough balls evenly in the prepared pan, leaving a little space between each.
- Second Proofing: Cover the shaped rolls with a damp kitchen towel. Let them proof for 30–45 minutes, or until they appear puffy and have increased in size noticeably. This final rise ensures light, tender rolls with a delicate crumb.
- Preheat Oven: While the rolls are proofing, preheat your oven to 200°C (392°F). Ensure the oven reaches the correct temperature before baking to guarantee even browning.
- Brush and Bake: Once proofed, gently brush the tops of the rolls with milk. This helps create a subtle sheen and promotes a golden-brown crust. Place the pan in the preheated oven and bake for 20–25 minutes, or until the tops turn a beautiful golden brown.
- Final Butter Glaze: Remove the hot rolls from the oven. While still warm, brush generously with butter to enhance flavor, keep the crust soft, and add a glossy finish. Allow the rolls to cool slightly before serving.
- Serve and Enjoy: These rolls are best enjoyed warm, fresh from the oven. They pair wonderfully with butter, jam, or even a light soup or salad. Store any leftovers in an airtight container to maintain softness.
Notes
- Always use lukewarm milk to activate the yeast properly; avoid water that is too hot or too cold.
- Ensure the butter is softened but not melted to achieve the right dough texture.
- Use a kitchen scale when dividing dough for evenly sized rolls and consistent baking.
- Let the dough double in size during the first proofing for a light, airy crumb.
- Gently roll dough balls to preserve fermentation bubbles, which help the rolls rise evenly.
- Brushing rolls with milk before baking adds a subtle sheen.
- Brush baked rolls with butter immediately for a soft crust and enhanced flavor.
- Avoid refrigerating rolls, as it can dry them out; store at room temperature or freeze for longer keeping.
