Description
This super soft and fluffy condensed milk bread recipe yields light, tender milk dinner rolls perfect for any occasion. Made using cake flour and sweetened condensed milk, these rolls have a subtly sweet flavor and pillow-like texture. With detailed mixing, kneading, proofing, and shaping tips, along with a condensed milk glaze finish, you'll bake like a pro and enjoy decadent homemade bread that's ideal for snacking or meals.
Ingredients
Bread Dough
- 3.5 cups cake flour (see notes for all-purpose flour substitution)
- 1 tbsp instant yeast
- ½ tsp salt
- 1 cup whole milk, room temperature
- ½ cup sweetened condensed milk
- 1 medium egg
- 2 oz unsalted butter, softened at room temperature, cut into pieces
Egg Wash
- 1 medium egg
- 1 tbsp whole milk
Condensed Milk Glaze
- 3 tbsp sweetened condensed milk
- 1 tbsp unsalted butter, softened at room temperature
Instructions
- Mixing & Kneading by Mixer: Combine the flour, instant yeast, and salt in the bowl of a stand mixer with a dough hook. On slow speed, gradually add the whole milk, sweetened condensed milk, and egg until a cohesive dough forms, about 30 seconds to 1 minute. Scrape down the sides as needed. Increase speed to medium and add softened butter pieces one by one, ensuring each is fully incorporated before adding the next. Continue mixing until the dough is smooth, elastic, and pulls away cleanly from the bowl sides.
- Extra Kneading by Hand: Transfer the dough onto a lightly floured surface (about 1 tablespoon flour). Knead by folding and pressing the dough—pick the edge farthest from you and fold towards the middle, then press down and away with the heel of your hand. Rotate the dough 90 degrees and repeat folding and pressing until it’s smooth and round, about 1–2 minutes. Lightly sprinkle flour if the dough feels sticky.
- First Proof: Place the dough ball seam side down in a lightly greased large bowl. Cover tightly and let it rise in a warm spot until doubled in size, approximately 1.5 to 2 hours.
- Shaping the Dough: Punch down the risen dough to deflate. Transfer to a floured surface and press into a square or rectangle with your hands and a rolling pin. Ensure it fits the size of your baking pan. Starting with the edge closest to you, roll the dough into a cylinder, tucking the sides as you go, then pinch the seam tightly closed. Cut the cylinder into equal-thickness pieces using a serrated or sharp knife.
- Second Proof: Arrange the cut dough pieces seam side down in a lightly greased baking pan. Cover loosely with plastic wrap and let rise again until nearly doubled, about 1 to 1.5 hours.
- Baking: Preheat your oven to 350°F (175°C). Lightly brush the top of the proofed dough with the egg wash mixture (egg + milk). Bake for 35 to 40 minutes, turning the pan halfway through baking for even browning. Once baked, immediately brush the bread with the condensed milk glaze (sweetened condensed milk mixed with softened butter).
- Cooling & Serving: Let the bread cool completely to room temperature before slicing and serving for best texture and flavor.
Notes
- If substituting cake flour with all-purpose flour, reduce 2 tablespoons of all-purpose flour per cup of cake flour and add 2 tablespoons of cornstarch per cup as a softening agent.
- Store milk bread at room temperature wrapped tightly in plastic wrap for up to 3 days in a cool, dry place.
- Milk bread can be frozen; thaw at room temperature wrapped to preserve freshness.
- Leftover bread is excellent for making bread puddings; try a raisin bread pudding for a delicious dessert transformation.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
