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Best Condensed Milk Bread Rolls (Soft & Fluffy) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: Lily
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 9 Rolls
  • Category: Bread, Side Dish
  • Method: Baking
  • Cuisine: Japanese

Description

These Best Condensed Milk Bread Rolls are soft, fluffy, and irresistibly sweet dinner rolls made from simple pantry ingredients. Featuring the subtle sweetness of condensed milk and a tender crumb, these Japanese-inspired rolls are perfect for serving alongside any meal or enjoying on their own. The recipe involves activating yeast, mixing, kneading, proofing, shaping, and baking to achieve pillowy, bakery-quality results at home.

Ingredients

Wet Ingredients

  • 2/3 cups Milk, lukewarm
  • 1/4 cup Sweetened condensed milk
  • 4 tbsp Butter, softened (salted butter used)
  • 1.5 tbsp Milk (for brushing on top before baking)
  • Butter (for brushing on top of baked rolls)

Dry Ingredients

  • 2 tsp Dried active yeast
  • 2.5 cups All-purpose flour
  • 2 tsp Sugar

Instructions

  1. Activate the yeast: In a small bowl, combine lukewarm milk, yeast, and a pinch of sugar. Mix and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Mix dry ingredients and butter: In the bowl of a stand mixer, add the all-purpose flour, sugar, sweetened condensed milk, and softened butter. Stir these to begin combining the dough.
  3. Add activated yeast mixture: Pour the frothy yeast mixture into the dry ingredients and combine using a spatula until a scraggy dough forms.
  4. First rest: Cover the bowl with a kitchen towel and let the dough rest for 15-20 minutes. This helps the flour absorb moisture and relaxes the gluten.
  5. Knead the dough: Using the stand mixer fitted with a dough hook, knead the dough at slow speed for 3-4 minutes, then increase to medium-high speed and knead for 10-12 minutes until the dough is smooth, soft, slightly sticky, and pulls away cleanly from the sides of the bowl.
  6. First rise: Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel or plastic wrap, and place it in a warm, draft-free spot. Let it rise for about 60 minutes or until doubled in size.
  7. Prepare pan: Line a 9″ x 9″ square baking pan with parchment paper to prevent sticking and ensure easy removal.
  8. Shape the dough: Gently punch down the risen dough to deflate it and turn it onto a clean work surface. Shape it into a log and divide it into 9 equal pieces, approximately 76-77 grams each, using a kitchen scale for accuracy.
  9. Form rolls: Roll each dough piece into a smooth ball and place them evenly spaced on the prepared baking pan.
  10. Second rise and bake: (Assuming from typical bread roll recipes) Cover the shaped rolls with a towel and let them rise again until puffy, about 30-45 minutes. Brush the tops with milk before baking. Bake in a preheated oven at 350°F (175°C) for approximately 20 minutes until golden brown. Once baked, brush immediately with butter for a soft, shiny finish.

Notes

  • Use lukewarm milk to activate yeast effectively without killing it.
  • Ensure the dough is slightly sticky but soft for the best texture.
  • Precise weighing of dough pieces helps achieve evenly sized rolls that bake uniformly.
  • Brushing the rolls with milk before baking gives them a golden crust, while butter brushing after baking adds richness and shine.
  • Keep the dough warm during rising for optimal yeast activity.
  • If you don’t have a kitchen scale, divide the dough into roughly equal pieces by eye.

Find it online: https://dishmelt.com/best-condensed-milk-bread-rolls-soft-and-fluffy-recipe/