Condensed Milk Bread Rolls

Fluffy, soft, and delicious. These amazing Condensed Milk Bread Rolls are super easy to make and perfect to serve with dinner or breakfast.

Course Bread

Keyword bread rolls, condensed milk rolls, sweet breads

Prep Time 15

Cook Time 30

Proofing Time 3

Total Time 3 45

Servings rolls

Calories 371kcal

Author Tiffany bendayan

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

US Customary - Metric

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

Tips for kneading: Use your fingertips and gently lift and fold the edge of the dough that's farthest away from you toward the middle. Turn the bowl several times and repeat those steps.

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