Condensed Milk Bread Rolls
User Reviews
3.5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
3 hrs
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Total Time
3 hrs 45 mins
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Servings
8 rolls
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Calories
371 kcal
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Course
Bread
Condensed Milk Bread Rolls
Description
This recipe blends all-purpose flour, instant yeast, salt, milk, condensed milk, egg, and cubed butter into a dough mixed first to form a cohesive mass then kneaded for smoothness and elasticity. The inclusion of condensed milk introduces sweetness and richness beyond typical milk-based bread doughs. A light egg wash and condensed milk glaze add shine and tender crust.
The dough requires a proofing period of around 1.5 to 2 hours, necessary for the yeast to ferment and create an airy texture. The kneading technique gently folds and stretches the dough to build gluten structure without making the dough dry or tough. Once risen, the dough is shaped into rolls and baked to golden perfection.
The bread rolls result in a soft, slightly sweet texture suitable for serving plain, with jams, or for sandwiches. Their enriched dough differentiates them from plain rolls by the tender crumb and subtle sweetness from the condensed milk.
Use fingertips to gently fold and turn the dough during kneading for a smooth texture.Do not add extra flour during mixing; the dough should remain slightly wet but cohesive.
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
- Use fingertips to gently fold and turn the dough during kneading for a smooth texture.
- Do not add extra flour during mixing; the dough should remain slightly wet but cohesive.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 273mg | 11% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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