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.
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:
- Mixing
- Kneading
- First rise
- Dividing and shaping
- Second rise
- Baking
- 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.
Dry ingredients mixture 
Elastic and smooth dough
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.
Lifting and folding the dough Turn the dough 90 degree and repeat
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.
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.
Brush with egg wash Brush with condensed milk glaze
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 and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis on Instagram and Pinterest.
Fluffy condensed milk bread
Ingredients
Bread dough
- 3.5 c cake flour see notes for AP flour substitution
- 1 tbsp instant yeast
- ½ tsp salt
- 1 c whole milk room temperature
- ½ c 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 condensed milk
- 1 tbsp unsalted butter softened, at room temperature
Instructions
Mixing & kneading by mixer
- Combine all dry ingredients (flour, yeast, salt) in a mixing bowl of a stand mixer fitted with dough hook.
- On slow speed, add wet ingredients (milk, condensed milk, egg) in dry ingredients and mix until 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.
- Increase the speed to medium, then add softened butter 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.
Extra kneading by hands
- 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.
- 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.
First proof
- 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
- Punch the dough to deflate then transfer it to a lightly floured surface.
- Firmly pressing the dough into a square or rectangle with your hands and with the help of rolling pin. Just make sure the length of the dough is fit within the length of your chosen baking pan.
- 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.
- Use serrated knife or your sharpest knife cut cylinder into pieces with equal thickness.
Second proof
- 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.
Baking
- Pre heat oven to 350F.
- Lightly brush the top of the already proofed dough with egg wash mixture.
- Bake 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.
Notes
- If you need to use AP flour instead of cake flour, use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of corn starch per cup.
- 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.
- 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 and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis on Instagram and Pinterest.
Just made this today, it came out perfect! And it was delicious! So happy I tried it. I used all purpose flour and followed the directions. It looks just like the picture! We had a piece hot out for the oven with butter. YUM!
Hi Karen,
Thank you so so much for trying out the recipe and taking your time to come back and rate it. I am so thrilled that it worked out perfectly for you. And yes, this bread and butter are perfect companion to one another.
I tried this recipe and it's a keeper! I did have to make some adjustments, due to what ingredients I had on hand. I didn't have quite enough corn starch to fully substitute for the regular flour. I also pre-mixed the yeast with warmed milk to "proof" it. While the finished loaf did not look as "fluffy" as I expected, the bread was still light and had a nice bit of sweetness to it. It was great toasted with orange marmalade the next morning. Thanks for the recipe and instructions.
Hi Susan,
Thank you so much for trying out and letting me know how it turned out :). I also have a sister-recipe to this milk bread which uses 100% AP flour, I bet you will love it also: https://cookmorphosis.com/fluffy-milk-dinner-rolls-better-than-store-bought/
If you have time to check it out, you won't be disappointed.
Just because a picture of food is popular on Pintrest it doesn’t mean the recipe is good. It just means people liked the appearance.
At the end of it all the bread was heavy, not fluffy, and the taste was ‘meh’ bordering on ‘throw it out’. I’ve made dozens of milk bread loaves in the past and this reminded me of my very first attempt years ago – except it wasn’t a skill issue this time.
I’ll go back to my other milk bread recipes that I’ve had consistent success with.
Hi,
Thank you for trying out the recipe. And its unfortunate you don't like the taste nor being able to get the right texture. We all have different references for milk bread I bet :). As for the recipe, I believe the photo is just one of the factors makes it popular. I carefully tested and took notes and wrote down detailed instructions for every single recipe that got uploaded to my blog. So it is not something I just randomly took pictures and uploaded for fun because I know my readers will try the recipe out one way or another. However, I understand that what works for me doesn't mean it will work for everybody and vice versa. I value your opinion and you effort giving the recipe a try. As if you could give me a little bit details about how you did the bread, I could help to troubleshoot what could've gone wrong.
Finally, even though you did not like the recipe, you can see there are many of others love the recipe and how the outcome turned out for them (both on Pinterest and on my blog).
Can u use a bread machine for kneading?
Hi Julie,
Though I never used one, I don't think why not. Just don't over knead the dough thus it can become chewy and elastic. Please, let me know how it goes :).
This recipe for Cindy milk bread looks great. I’m on a keto diet and was wondering if the cake our and milk can be substituted for almond flour and almond milk. Please advise and thank you.
Karen Fahrenbruch
Hi Karen,
Though keto diet is not my main focus for my blog, I did a little research and you can definitely substitute almond flour in this recipe: just use the the exact amount of 3.5 cups in the recipe.
As for the whole milk, you can use the exact same amount too which is 1 cup of almond milk.
For condensed milk, it's a little tricky for keto diet. I found this keto friendly syrup which can be used instead of condensed milk: https://thebigmansworld.com/keto-maple-syrup/.
Hope you find these information useful.
Giving the bread now...it doesn’t seem to be pulling away from the bowl after incorporating the butter...how long does this normally take? I am about 5 minutes.
Hi Kellie,
Give it couple more of minutes or as soon as you check and make sure all of the butters are incorporated completely, it should be fine. The dough is lightly wet though because it is enriched dough. It'll also depend on your kitchen temperature, if it is slightly warm, it'll take a while more for the dough comes together.
I used sweetened condensed milk to market mine. I found it to be fluffy and tastey! No fail here!!! Family and friends loved it too! Thank you!
Hi Linda,
That's so wonderful! Thank you so much for trying out the recipe, I'm so happy that the bread turned out exactly how it supposed to be :).
I’m making the bread but I had to use plain flour, I have it rising now so we will see, but the only thing that got me is when I put the 2 cups of flour with all the milk ohhhhhhhh I think i went wrong there so I added more flour to get the soft dough so we will see. So was I to use the 1 cup of milk an then the 1/2 cup of condensed milk to ? Thank you might have missed up but the recipe looks so good will let you know how it turned out.
Hi Barbie,
Thank you for trying out the recipe. And yes, 1 c of milk and 1/2 c of condensed milk are needed to make a soft, fluffy bread. The dough is supposed to be a little bit wet thou. I totally understand the feeling when we see the dough is wet, we'll add more flour. It's totally fine if you add more, but I hope you don't add too much thus it could become dense and dry. However, the other important factor is to let the dough rise sufficiently. So be patient, lets it rise double in size then proceeding with next steps. And please let me know what's the end result will be.
It turned out great but learned I hadn’t put enough flour in it was 3 cups instead of 2 lol thank you so much for your wonderful recipe we loved it! I sure the next time I make it it will even be better! I just couldn’t firgue out the 3.5 cups lol sorry
Oh thats awesome to hear the bread turned out perfectly! I'm sure the next time will be effortless for you :).
I just made this today and it turned out great. It rose so much it overflowed the pan. Here is a link to a couple of my photos. https://www.instagram.com/p/CKxVbJlhsc_/?igshid=1ily6nhepbnxq
Hi Ron,
I saw the images and they look super duper great. I'm so glad that the recipe turned out awesome for you. There are few more different types of bread and rolls on my blog, feel free to try them out when you have a chance and please, please let me know how it went.
I loved these loaves!! Mine were an excellent consistency for dinner rolls, and the sweetness was tantalizing. They were a bit dry due to mild overbaking. (Mine didn’t need the full baking time, and got too brown.) Next time, I will lessen the baking time and avoid putting on the glaze, which is too sticky for pull-apart bread. These are some of my favorite rolls to date.
Hi Lauren,
Thank you for taking time and letting us know the bread 🍞🍞🍞🍞 turned out super duper great for you. I'm over the moon right now.
This bread was a big fail for me. Not sure where I went wrong.
Hi Debs,
Sorry to hear that. If you can provide a little bit more details, I'll dig in and provide trouble shooting for you.
Did you use the right flour or let the bread rise sufficient amount of time? The oven temperature can also be the problem.
I would love to hear more about the process.
This bread is delicious. Mine turned out perfect.
Hi Joy,
I'm so glad that the bread was perfect for you :). Thanks a bunch for trying out the recipe and espcially taking time to let me know how it went.
I bake on a regular basis, this recipe is a fail!
Hi Nita,
Oh, that's unfortunate if the recipe does not work out for you. Though there are few of my viewers left a comment about this bread on Pinterest that it works out perfectly for them. Have you tried to bake it following every step of a way? I would love to hear more of your constructive opinions in order to see where and how the recipe would not work for you.
I made this and it’s ok, but not light and fluffy. It’s heavy.
I don’t have a good mixer with dough hook so I kneaded it. I should have kept a better eye on it. It cooked to long.
Even with that said . I’m eating it and it’s not bad.
Hi Wanda,
This recipe is not made for kneading by hand is, thats probably why its heavy. If mixer is not available to you, you can try a different recipe call 'no knead brioche dough' on my blog, it'll turn out perfectly for you. Still glad that it was not bad for you, thank you for trying the recipe.
I’m glad to see I’m not the only one that had problems. Bread was heavy.
Hi Pepper,
Thank you for trying out the recipe. It meant a lot to me. Tbh, this bread is more soft and fluffy rather than extremely light due to much amount of flour called for in the recipe (3.5 c). Thus I never claimed it to be light rather than soft and fluffy. However, my best guess is the dough did not rise sufficiently before shaping and baking process. Did you wait for it to double in size in both first and second rise? I have made this recipes multiple times and it turned out all great for me.
Moreover, if you prefer light texture, I have couple more bread recipes in the blog that can suit your references such as kolaches, honey dinner rolls, and no-knead brioche. Just give them a try you'll see how light they will be :).
I bought the condense sweet milk, yeast, cake flour, unsalted real butter but theres a huge problem in the way this recipe was written… theres no units of measurements for butter.. maybe even others too but it would help a lot if you could tell how much butter to let soften? Please and thank you
Hi Christopher,
There is the recipe card at the end of the post with detailed instructions and measurement for each ingredient. That said, you'll need 2 oz of unsalted butter for the bread dough. And about 1 tbsp for condensed milk glaze.
Just curios, can this be made in a bread oven? It sounds delicious, will be making it for sure,
Hi Paula,
I have never used traditional bread oven before so I can't give you any more details. But I would say you can try to see how it turns out. The biggest factor is to set the right temperature for the bread which I'm sure if you're used to using bread oven, it won't be a big deal. Please let me know the result and if you don't mind, share with us your baking steps too. I would love to learn more about baking in traditional bread oven.