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 mixingbowl. 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