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Freshly baked bread is hard to resist, and these condensed milk bread rolls are even harder to resist. Thanks to the magic of condensed milk which takes them to the next level. These rolls are not only incredibly soft and fluffy but also have a rich, velvety texture that melts in your mouth. Perfect for breakfast, brunch, or as an indulgent snack, they’re the ultimate treat. This recipe is easy to follow, so don’t hesitate to try it. You will have everyone pleasantly surprised.

Ingredients for Condensed Milk Bread Rolls

The ingredients for this bread roll recipe are similar to those in the recipe for dinner rolls that I posted earlier, the only difference being in the shaping of the rolls. In case you like your bread rolls round rather than lengthy, then please check out my linked recipe.

Warm milk – 0.6 cups: You will need slightly over half a cup of milk – about two tablespoons on top of half a cup – to create a dough with the right texture.
Egg – 1: The egg must be at room temperature. A cold egg straight from the fridge would interfere with the rising of the dough.
Condensed milk – 3 tbsp: The ingredient that elevates both the flavor and texture of the rolls. It adds a subtle richness to the dough and helps create a beautifully golden crust while keeping the interior of the bread rolls soft and fluffy.
Yeast – 1 tsp: Use instant yeast for faster rising. Otherwise, if using active dry yeast, make sure to activate it before using it in the recipe.
All-purpose flour – 2 cups: Loosen up or sift your flour before measuring as excess flour would mess up the ratios and result in dense, tough, and dry bread rolls.
Salt – 1/2 tsp: Add salt to the flour, not into the wet ingredient mixture as it would interfere with yeast activity.
Unsalted butter – 2 tbsp: For that soft, tender texture of bread rolls that melt in your mouth.
Milk and butter for brushing: You’ll need about two tablespoons of whole milk to brush the bread rolls just before they go into the oven, and about a tablespoon of unsalted butter to brush them soon after they come out of the oven for that beautiful glossy look.

Steps for Condensed Milk Bread Rolls

Combine warm milk, one egg, condensed milk, and yeast in a large bowl and whisk to combine.
Add sifted flour and salt. Fold in with a spatula or mix with a clean hand until all flour is absorbed into the dough. Cover the dough and let it rest for 20 minutes. This allows time for the yeast to start working through the dough.
Add softened butter to the dough and knead until smooth. You can do this step in the same bowl or on a wide and flat surface such as on a pastry mat. It allows you to spread and fold, even beat the dough as you knead it, resulting in a much smoother and non-sticky dough.
Cover and let the dough rise for one hour or until doubled in size.
Punch the air out. Lay the dough on a wide dry surface and divide it into six equal pieces. Shape each piece into a neat ball.
Cover the dough balls with cling wrap or a clean kitchen cloth and let them rest for 15 minutes. This will make the next step much neater.
Roll out each dough ball into an oval shape, then roll it back up, folding the edges to ensure a neat and well-shaped roll. Keep all the rolls at equal length and thickness, and they should be about an inch shorter than your baking tray (see recipe video for demonstration).
Arrange the dough rolls in the baking tray. Space them out evenly.
Cover again with a clean kitchen cloth and let them rise for 50-55 minutes.
Brush the bread rolls with cold whole milk. Make sure to evenly brush all exposed sides for even browning.
Bake at 340F for 20 minutes. If the dinner rolls begin to brown too quickly, tent them with aluminum foil.
Once ready, brush the rolls with softened butter while hot. Allow them to cool down in the tray for about 5 minutes then transfer them to a wire rack to cool further.
Enjoy these rolls with a spread of butter or jam!

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