Sweetened Condensed Milk Bread Rolls

2/3 cup plus 2 tbsp milk, warm

2 tsp dry active yeast

2.5 cups all-purpose flour

2 tsp sugar

½ tsp salt

¼ cup sweetened condensed milk

4 tbsp salted

In a glass measuring cup, combine lukewarm milk, yeast, and a pinch of sugar. Mix and keep aside until frothy (about 5 minutes). 

 

In stand mixer bowl, add flour, salt, and sugar. Pour in the activated yeast milk mixture, the condensed milk, and butter. Turn mixer on low until all is combined in a saggy mixture. Cover with kitchen towel for 15 minutes to rest. 

 

After the dough has rested, knead on low for 4 minutes, then medium to high speed for 12 minutes. Dough is ready when it leaves the sides of the bowl and is smooth and just slightly sticky. I always can tell bread is ready by the stretch window pane test.

 

Transfer the dough into a slightly oiled bowl, cover with plastic wrap, and keep in a warm place to rise. When doubled in size (about 1 hour), gently punch to deflate and turn out on counter (do not oil or flour). With a rolling pin roll dough into a square shape, then roll into a log. Cover and let rest 5 minutes.

 

Oil baking pan or line with parchment paper. Divide dough with dough cutter in equal-sized 10 pieces. Rolls pieces into balls and place in prepared pan. Cover with plastic wrap for a second rise (45 minutes). While rolls are rising preheat oven to 385 degrees. Once rolls have proofed, gently brush them with warm milk and bake for 20 to 25 minutes until golden brown.

 

Brush rolls with melted butter to soften crust and give that extra sheen. 

 

Serve warm with butter.