I remember I use to have milk bread rolls and a glass of milk for breakfast when I was in junior high school. It is milky, lightly sweetened, and soft. Tear a small piece, and dip a second in the milk, then the bread becomes so soft and melts in the mouth. It was such a good time.
Now I make the milk bread roll at home all the time. It is a simple breakfast, also can be a snack. Sometimes I use it as buns for mini burgers, or use it to make breakfast sandwich rolls. It is easy to digest for kids and elderlies.
How to Make the Best Milk Bread Rolls?
I have tried many ways to make this milk bread rolls. I use to mix the dry yeast with the flour. Then add all wet ingredients. The bread requires a longer time to rise. The best way for my past experience is to warm up the milk first, then add butter and condensed milk. Mix it well, wait till the mixture reaches 38C or 100F. Then add the dry yeast, let it sit for 2 mins, then pour the mixture to the dry ingredients. The warm tempter and the sugar in the condensed milk will help to active the yeasts, and it results to a wiggly bouncy dough later.
After that, I beat the egg in a small bowl, and pour 3/4 of the beaten egg mixture to the dry ingredients. Save the rest mixture for the egg wash later, so no ingredients go wasted and no need to break another egg just for the egg wash.
For the egg wash, just add 1 tsp water into the rest beaten egg, it is the perfect amount for the egg wash in this recipe.
To create a buttery taste, warm up half a tbsp butter once the baking is done, and brush the butter on the bread rolls. The butter is acting like a facial cream, it gives the shine to the bread, and moisturize it. Now you get a pretty and beautiful buttery milk bread.
When making the each individual roll, make sure to make it into equal portion, so they would be baked evenly. Let it raise for an hour before bake. Cover it with a plastic wrap to keep it moist.
Prep Time: 1hr and 50 Mins
Cooking Time: 25- 30 Mins
Total Time: 2 hr and 30 Mins
- This recipe is no knead required, and no water required. Make sure to use a spatula, the dough can be sticky at the first.
- Use a little bit flour to work with the dough when making it into individual rolls.
- The half cup condensed milk will not make the bread very sweet, this is because the yeast is actual consumes some of the sugar. If you prefer a sweater taste, use 3/4 cup condensed milk instead. Condensed milk adds the milky flavour to the bread.
- Make sure the wet mixture is at 38C or 100F, it is the best temperature for yeast to work.
Give this recipe a try and let us know how it went in the comments below, or leave a comment on our YouTube video.
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Milk Bread Rolls with Condensed MilkPrint Recipe
- All Purpose Flour: 2 Cup
- Milk: 1 Cup
- Condensed Milk: 1/2 Cup
- Butter: 2 Tbsp
- Egg: 1 Large
- Dry Yeast: 1 Tbsp
- Warm the milk in a medium bowl, then combine the butter and condensed milk together.
- When the mixture tempter reaches 38C or 100F, add the dry yeast. Then mix well and set aside for 2-3 mins.
- In a medium bowel, add the flour, then add the wet mixture.
- Beat the egg in a small bowl, pour 3/4 of the beaten egg in to the dry ingredients bowl.
- Using a specula to mix all ingredients into a dough. Then cover with a plastic wrap, set is aside, and let is raise for 20 mins.
- After 20 mins, use the specula flip the dough over and press the air out. Then use the plastic warp covers it up. Set aside for 1 hour.
- On a large cutting board. Dust some flour, then pour the raised dough on the cutting board.
- Put some flour on both hands, and work with the dough. Make it to a ball dough shape. Then flatten it to a rough plate shape, cut it into 8 equal portions.
- Roll each portion into a small ball shape dough.
- Place all 8 dough balls in a loaf pan. Cover it with a plastic wrap, and set aside for 20 mins.
- Mix the rest beaten eggs with 1 tsp water to make the egg wash. Brush the top of the bread loaf.
- Bake it for 25 – 30 mins at 335F.
- Once it is done, brush 1 tbsp melted butter on top of the milk bread rolls.