Fluffy Condensed Milk Bread

Soft, fluffy, and sweetened condensed milk bread rolls will be your new favorite.

This fluffy condensed milk bread or condensed milk dinner rolls recipe , if you preferred, is so easy to make than you think. I promise by the time you finished baking them, you’ll keep munching on until the very last piece.

This condensed milk bread is just as fluffy as these butter Parker house rolls, honey dinner rolls (or even more) with an extra hint of sweetness. Or it’s just as soft as this amazing cinnamon raisin braided bread.

Essential ingredients

Condensed milk – the name of the bread reflected its main ingredient. I use ½ cup in the recipe for the needed sweetness. You can reduce it to ⅓ cup if you like a little less sweet.

Cake flour – I always prefer King Arthur flour over other brands when it comes to baking. You can substitute for all purpose flour if cake flour is not available for you.

• Do not use self rising cake flour or bread flour. You can’t control the rising with self rising flour while bread flour will yield a much more elastic dough for this supposed to be fluffy and soft milk bread.
• If all purpose flour is used instead, use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of corn starch per cup.

Whole milk and unsalted butter – all need to be at room temperature before incorporate into the mixture. Because cold milk and butter will reduce the activity of yeast and also not well incorporated.

Instant rise yeast – SAF gold instant yeast should always be your top pick. It is the world’s top selling instant yeast. You can read more about choosing the right type of yeast and how to store yeast here.

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How to make this milk bread/milk dinner rolls?

In order to have the most fluffy texture for this milk bread recipe, the kneading and shaping processes are the most important steps. The same goes for any other bread/dinner rolls recipe or other type of yeast dough (such as kolaches).

The procedure is the same as making dinner rolls recipe or any other bread type recipe:

1. Mixing
2. Kneading
3. First rise
4. Dividing and shaping
5. Second rise
6. Baking
7. Cooling and storing

Kneading process

First, gradually add wet ingredients in dry ingredients and mix on low speed with the dough hook attachment.

Second, mix until the cohesive dough starts to form, approximately 30 seconds to 1 minute. Use rubber spatula to scrape any flour still sticks on the sides of the bowl if necessary.

Third, increase the speed to medium, then add softened butter (at room temperature) one piece at a time. Make sure each piece is fully incorporated before adding the next. Then continue to mix the dough until it is smooth, elastic and pulls completely from the sides of the bowl.

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Fourth, transfer the dough to a lightly floured surface (about 1tbsp is enough). Start kneading the dough by hand to form a rough ball by gentle picking the edge of the dough that’s farthest away from you toward the middle. Then gently pressing the dough down and away from you with the heel of your hand.

Fifth, turn the dough 90 degree and repeat the picking and pressing process to fold the dough. Repeat these steps a few times until the dough forms a completely smooth, round ball. Approximately 1 to 2 minutes. You can lightly sprinkle the dough with flour as needed along the way if the dough becomes a little bit sticky.

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Finally, put the smooth, round ball of dough (seam side down) in a lightly greased large mixing bowl. Cover tightly and let the dough rise double in size, approximately 1.5 to 2 hours. This proofing time is a standard used for most of bread/dinner rolls recipe.

Shaping process

First, firmly pressing the dough into a square or rectangle with your hands and the help of rolling pin. Just make sure the length of the dough is fit within the length of your chosen baking pan.

Second, start to picking the edge that is closed to you and carefully rolling the dough away from you to a cylinder. Remember to tuck the sides as you go. Then pinch the seam close tightly at the end.

Third, use serrated knife or your sharpest knife cut cylinder into pieces with equal thickness.

Then arrange the dough neatly, seam side dough in a lightly greased baking pan. Cover loosely with plastic wrap and let the dough rise almost double in size again, approximately 1 to 1.5 hours.

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Baking process

Before baking, lightly brush the top of the already proofed dough with egg wash mixture.

This fluffy condensed milk bread/dinner rolls recipe needs to be baked at 350F for 35 to 40 minutes. Remember to turn the baking pan halfway through the process.

When the bread is done, lightly brush it with condensed milk glaze when the bread is just freshly out of the oven.

Finally, let the bread cool down to room temperature completely before serving.

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How to store this fluffy condensed milk bread?

This milk bread or any other enriched bread/dinner rolls can be wrapped in plastic wrap and store in a cool, dry place at room temperature for up to 3 days.

What to do with left-over milk bread?

Left-over, unused milk bread is a perfect fit for this bread pudding. Use this amazing raisin bread pudding if you want to transform it once again into a wonderful dessert.

Did you make this recipe? If so please leave a rating in a comment section or upload an image and tag me on Pinterest or Instagram!

Did you make this recipe? If so please leave a rating in a comment section or upload an image and tag me on Pinterest or Instagram!