These Condensed Milk Bread Rolls are soft, fluffy, slightly sweet, and easy to make. Perfect for breakfast, dinner, or snacking, they stay tender and delicious.
Condensed Milk Bread Rolls
Updated in 2026: This post now includes clearer tips, troubleshooting, and FAQs to help you make perfectly soft and fluffy condensed milk bread rolls every time.
These condensed milk bread rolls are soft, fluffy, and slightly sweet with a rich, buttery flavor. If you are looking for easy homemade rolls that stay tender, this is the perfect recipe.
The secret to these rolls is the condensed milk, which adds sweetness, moisture, and a soft texture that stays fresh longer.
Every time I post a bread recipe, I mention that bread is my favorite thing to bake. Working with yeast is part science and part magic.
Kneading the dough and feeling it become smooth and elastic, watching it rise, and then seeing it turn golden in the oven never gets old.
After testing different versions, this recipe gives the best balance of softness, structure, and flavor.
These rolls are slightly sweet, especially with the glaze brushed on top right after they come out of the oven.
The texture reminds me of the soft, fluffy rolls they served at Chinese restaurants in Venezuela. Warm, pillowy, and impossible to stop eating.
You can customize them with citrus zest, herbs, or spices, depending on how you want to serve them.
I love spreading jam and butter on them for breakfast. The next day, you can toast them lightly and they are still delicious.
They are also great for mini sandwiches, lunchboxes, or serving alongside dinner.
When making these rolls, always check the expiration date of your yeast to make sure it is still active. This is one of the easiest ways to avoid dense rolls.
Learn more about how condensed milk is used in baking.
This recipe yields 8 rolls. If you need more, simply double or triple the recipe. The proofing time will stay about the same.
As a Latina, condensed milk is always part of our pantry and shows up in so many sweet recipes. It adds richness and softness in such an easy way.
If you enjoy baking bread, try my beginner sourdough bread too.
Frequently Asked Questions
Why are my bread rolls not soft?
This can happen if the dough is overbaked or does not rise enough. Proper kneading, proofing, and not overbaking help keep the rolls soft.
What does condensed milk do in bread?
Condensed milk adds sweetness, moisture, and richness, which helps create a soft and tender crumb.
Can I make these rolls ahead of time?
Yes. You can prepare the dough ahead and refrigerate it overnight, or bake the rolls and reheat them before serving.
Can I freeze these rolls?
Yes. Let them cool completely, then store in an airtight container or freezer bag. Reheat before serving.
I hope you can try these delicious Condensed Milk Bread Rolls at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Condensed Milk Bread Rolls
Ingredients
For the dough
- 3 1/4 cups All Purpose Flour
- 1 tablespoon Instant Yeast
- 1/2 teaspoon Salt
- 1 cup Milk room temperature
- 1/2 cup Condensed Milk
- 1 Egg large
- 2 oz Butter room temperature, cubed
For the egg wash
- 1 Egg
- 1 tablespoon Milk
For the glaze
- 3 tablespoons Condensed Milk
- 1 tablespoon Butter room temperature
Instructions
- Sift flour through a fine sieve mesh into a mixing bowl
- Add the rest of dry ingredients into the bowl
- Using a dough hook, on slow speed, add egg, milk, condensed milk to drymixture and mix until cohesive dough starts to form, about 1 minute
- Use rubber spatula to scrape downsides of the bowl if necessary
- Increase speed to medium-low, add butter, one piece at a time, and mixuntil butter is fully incorporated
- Continue to mix the dough until it is smooth and elastic, about 2minutes. Make sure there is no dry flour remains on the bottom of the mixing bowl. Do not add more flour to the mixture because the dough islightly wet
- Transfer the dough to a lightly greased large mixing bowl and use yourhand to knead the dough a few times to form a smooth round dough
- Turn the smooth dough seam side down. Cover the bowl tightly with plastic wrap and let the dough rise untilit is double in size, approximately 1.5 to 2 hours. Do not rush this proofingprocess or you’ll end up with heavy, not fluffy rolls
- In a mean time, grease your baking pan
- When the dough is ready punch down the dough and carefully transfer it to a lightly-floured counter. Divide the dough into 8 equal pieces (about 2.6 ~ 3 oz each)
- Work with 1 piece of dough at a time.Cover the rest with plastic wrap if you need sometimes to form each small dough
- Stretch the dough by using your fingers and pinch the edges together atthe bottom to form a smooth dough
- Place the dough seam side down back on the counter and use your hand todrag it in small circle to create a smooth round ball
- Then transfer the round ball, seamside down, to an already greased baking pan. Repeat for theremaining pieces
- Arrange them nicely in the pan then lightly cover with plastic wrap and let them rise until almost double insize. Make sure they don’t rise above the rim of the pan
- Preheat oven to 350F
- Gently brush dinner rolls with eggwash mixture and bake from 25 to 30 minutes, rotate the panhalf way.
- Dinner rolls should have a deep orbright golden-brown crust, depends on your references.
- When the rolls are done baking, take them outand let them cool down for 5 minutes at room temperature. Lightly brush a layerof condensed milk glaze on top of the rolls when they are still warm
- Then let them cool down foranother 30 minutes to an hour before serving. You can serve these rolls warm orat room temperature
Notes
Nutrition
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Homemade Dinner Rolls Recipe
Slow Cooker Dinner Rolls
For those of us who use packaged yeast, to double the recipe, it would take 3 packages of yeast. Is that right? I know the recipe says 1 Tbsp per recipe. Also, you don’t mention that the liquids should be 110 degrees. Does that not matter in this recipe? I noticed in your other roll recipes you say that it does. Am I reading it incorrectly?
Hi Dale each package has 2 1/4 teaspoons of yeast. A tablespoon of yeast is 3 teaspoons. So if you double the recipe you would need 6 teaspoons = 3 packages (or a little less to be exact)
Can you freeze these at the second rise stage for later use?
Yes but they will need to proof at room temperature once you defrost them
Could I make these the day before and refrigerate the dough? And bake the next day?
yes, you can but I find it will give it a yeastie flavor
IS CONDENSED MILK THE SAME AS SWEETENED CONDENSED MILK?
yes!
Can you make these ahead of time and refrigerate before baking next day?
yes, you can but I find it will give it a yeastie flavor
Can I use active dry yeast? And if I can, how many packages will I need to use?
yes, one packet but you will need to activate it with the warm milk first for 10 minutes
Can this be made in a bread machine using the dough setting
yes!
If I don’t have a dough hook, can I make the dough by hand?
Of course! knead until the dough is soft and stretchy